Spaghetti Hot Dish

Odell PayneFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 2 lbs. hamburger1 medium onion4 cup macaroni twists32 oz spaghetti sauce (Ragu®)10 1/2 oz pizza sauce2 oz pepperoni slices1 lb mozzarella cheese, grated Cook hamburger and onion. Cook 12 ounces macaroni twists and drain. Add spaghetti sauce and pizza sauce to meat mixture. Stir then add macaroni … Continue reading Spaghetti Hot Dish

Ross’ Low Fat Pizza

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (large 12.5 oz) focaccia flat bread1 (8 oz) package Healthy Choice nonfat mozzarella cheese (fancy shredded)5 Tbsp Healthy Choice spaghetti sauceToppings may be added; green peppers, mushrooms, onion, low-fat turkey Bake 15 minutes at 400 degrees. (2 slices equals 270 calories, 20 calories from fat, 7% fat)

Chicken Spaghetti

Delores "Dollie" AuldsFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 medium chicken, cooked and cubed3/4 cup onions, chopped1/2 cup bell peppers, chopped1 can tomatoes, chopped1 can pimento1 cup Velveeta® cheese In broth of chicken add 1 teaspoon each of salt and pepper and 1 package of long spaghetti. Cook spaghetti until done. Add all other … Continue reading Chicken Spaghetti

Chicken Spaghetti

Vivian Turnage MillerFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 large hen, boiled and chopped2 cans tomatoes1 large can mushrooms, may use stems and pieces2 cloves garlic, chopped1 can English peas1 med size onionSaltCayenne pepper16 oz package spaghetti Cook chopped garlic and onion in a little broth until tender. Add peas, tomatoes, mushrooms, and cook … Continue reading Chicken Spaghetti

Chicken Cheese Spaghetti

Penny RobersonFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 onion, chopped1 bell pepper, chopped2 sticks oleo4 chicken breasts1 (12 oz) package thin spaghetti2 (8oz) cans tomato sauce1 can Rotel® tomatoes1 lb American® cheese (blue box) Boil chicken, debone, save broth. Cook spaghetti according to directions in chicken broth; drain. Sauté onion and bell pepper in … Continue reading Chicken Cheese Spaghetti

Chicken Spaghetti

Marilynn LudwigFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 hen10 oz spaghetti2 cans tomatoes1 can English peas4 small cans or 2 large cans mushrooms1 medium size onion4 small button garlicSaltCayenne pepper Boil chicken, then chip up. Boil spaghetti and drain. Chop onion and garlic and cook until done, not brown, in a small amount of … Continue reading Chicken Spaghetti

Chicken Spaghetti

Beth ScottFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 1 (3 lb) fryer, boiled, boned, and cut into bite size pieces1 (6 oz) package thin spaghetti, cooked in broth and drained3 Tbsp oleo2 medium onions, chopped3 stalks celery, chopped2 cloves garlic, chopped1 (16 oz) can tomatoes1 (8 oz) can tomato sauce1 cup water2 Tbsp sugar1 can … Continue reading Chicken Spaghetti

Pizza Mac

Donna KelleyFarmerville First Baptist Church Sesquicentennial Cookbook 1847-1997 Layer 1 1/2 cups cooked macaroni in large pan sprayed with Pam®. Mix together to make 1 cup; 2 eggs, black pepper, and milk. Pour over macaroni. Layer the following ingredients; spaghetti sauce, pepperoni slices, chopped bell pepper, chopped onion, Italian seasoning, sliced mushrooms, and grated Mozzarella … Continue reading Pizza Mac