Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 4 cup Mostaccioli or penne pasta, cooked and drained (measure after cooking)1 (28 oz) jar light pasta sauce, meatless variety (such as Healthy Choice®)8 oz Kraft® free shredded non-fat Mozzarella cheese2 cups mushrooms, sliced2 cups each thin yellow squash and zucchini slices1/2 cup (2 oz) Kraft® free non-fat … Continue reading Italian Vegetable Pasta Bake
Pasta
MACARONI WITH MIXED VEGETABLES
Iris ArmstrongFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (10 oz) package frozen mixed vegetables1 cup cheese, grated2 cup macaroni1 can cream of celery soup1/2 cup milk Cook vegetables and macaroni according to package directions; drain. Combine milk and soup in saucepan; cook over low heat, stirring until smooth and heated through. Combine vegetables, macaroni, … Continue reading MACARONI WITH MIXED VEGETABLES
Macaroni and Cheese
Helen Jean W. RainwaterFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/2 cup macaroni4 Tbsp oleo1/2 cup sharp Cheddar cheese, grated2 eggs1 cup milk (may use part Pet®)Salt and Pepper Cook and drain macaroni. Add oleo and cheese; stir until melted. Beat eggs and add milk, salt and pepper. Return to the stove and cook, … Continue reading Macaroni and Cheese
Broccoli Pasta Toss (Low Fat)
Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb pasta, cooked and drained1 lb frozen broccoli florets (for fresh)1/2 cup fat-free Italian dressing After the broccoli is cooked, drain and marinate with Italian dressing for 15 minutes. Toss this mixture with pasta and drain before serving. Exchanges: 1/2 cup equals 1 bread and 1 … Continue reading Broccoli Pasta Toss (Low Fat)
Spaghetti Salad
Melba Hodge, Jan Davidson, From the files of Rubye Ludwig Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large bottle Seven Seas® salad dressing1/2 bottle McCormick® salad supreme seasoning2 or 3 tomatoes, chopped1 medium onion, chopped1 bell pepper, chopped1 can black olives1 lb spaghetti, cooked Mix all ingredients, cover and store in refrigerator for at … Continue reading Spaghetti Salad
Pasta Salad
Fay B. Futch Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 12 oz package Rotini® pasta7 oz bottle olives8 oz Feta cheese1 tomato1 green bell pepper1/2 large onion8 oz fresh mushrooms1 Tbsp olive oil1 Tbsp medium wine vinegarOregano to tasteBasil to tastePepper to tasteGarlic powder to taste Boil pasta and drain. Chop onion, tomato, bell pepper, … Continue reading Pasta Salad
Chicken Tetrazzini
Carol Larsen Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 1/4 cup spaghetti, broken and uncooked1 1/2 cup chicken, diced and cooked1/4 cup pimento, diced1/4 cup green pepper, chopped (optional1/2 cup onion, chopped1 can cream of mushroom soup1/2 cup broth or water1/2 tsp salt1/8 tsp pepper1 3/4 cup Cheddar cheese, grated1/2 cup slivered almonds (optional) … Continue reading Chicken Tetrazzini
Chicken Spaghetti
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb boneless and skinless chicken breasts1 cup onion, chopped1 cup celery, chopped1 small bell pepper, chopped1 can reduced fat cream of chicken soup1 pint chicken broth16 oz angel hair pasta8 oz light Velveeta® cheese1 small can tomato juice (you can substitute a can of Rotel® tomatoes for … Continue reading Chicken Spaghetti
One-Skillet Spaghetti
Vickie BoothFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb ground beef2 medium onions, chopped1 (7 oz) package ready-cut spaghetti1 (28 oz) can diced tomatoes, undrained3/4 green pepper, chopped1/2 cup water1 (8 oz) can sliced mushrooms, drained1 tsp chili powder1 tsp dried oregano1 tsp sugar1 tsp salt1 cup (4 oz) Cheddar cheese, shredded In a … Continue reading One-Skillet Spaghetti
Italian Spaghetti with Meatballs
Mazie R. Winters Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 lb ground beef1 (6 oz) can tomato paste1 (2 lb) can tomatoes1 (6 oz) can water (use the tomato paste can and I usually add a little more)1 tsp pepper2 tsp salt1 medium onion, chopped1 clove garlic, minced1 (7 oz) package spaghetti1 Tbsp Worcestershire® … Continue reading Italian Spaghetti with Meatballs
Shiloh To Canaan Kitchen 