Italian Vegetable Pasta Bake

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

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

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