Dr. Hallman gave me many good recipes when I was getting my degree. I remember we were taking a final exam at her house right before Christmas and she proceeded to whip up some Peanut Brittle. With all the carrying on of giving an exam and getting ready for a party, she burned the Brittle. Not to worry, she threw it out and proceeded to make another. The Brittle was great, all crispy and light from pulling and we even got our course grade that night! I wonder if she graded that exam.
Cut a piece of foil or parchment; butter and place on cookie sheet or heavy surface of counter top. Place all ingredients except soda in a heavy cast iron skillet. Cook on medium heat until syrup and peanuts become light brown. Take off heat and add baking soda. Stir well and pour out on buttered surface. When cool enough, pull, stretch and snip with scissors into pieces. Store in air right container.
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Our Chicken Spaghetti, served at our local Sweets & Eats, still conjures up heavenly dreams. Just today our local newspaper, The Lufkin Daily News, referred to a local chicken spaghetti as “in fact, very reminiscent of the much-beloved chicken spaghetti that was served at the now defunct Sweets & Eats.” Thanks Brie Bradford for loving our recipe and reminding me that it needs to be shared!
Preheat oven to 350 degrees F. Cook 6 chicken breasts in water until tender. Reserve water to cook spaghetti. Add 24 ounces spaghetti to heated water (may need more) and cook al dente according to package directions. Remove spaghetti from water. Save water.
Saute’ onion, celery and bell pepper in butter until soft. Add powdered milk, cornstarch, chicken boullon, pepper, 6 cups reserved water (add more if necessary), Rotel Tomatoes, and cubed Velveeta Cheese. Cook until cheese is melted. Add spaghetti. Mix well and put into two large 9×13 inch sprayed pans and top with shredded cheddar cheese. Bake 45 minutes to 1 hour.
Shortly after introducing this recipe as a Take and Bake at Sweets & Eats, I was asked by a local grocery to create recipes for Sarah’s Simple Solutions. Both recipes are equally good. The second one is easier and faster. I am just not a fan of canned soup. You decide!
Source: inspired by recipe developed, by Sarah Stevens
Course Main Course
Cuisine American
Keyword canned soup, cheese, chicken, pasta
Equipment
9×13 baking dish
food thermometer
Ingredients
4cups Deli Roasted Chicken
1cuponion chopped
1/2cupchopped bell pepper
1cupchopped celery
4tablespoonsbutter
1can Cream of Mushroom Soup
1can Cream of Chicken Soup
1can diced tomatoes and chilies
1poundVelveeta Cheesecubed
12ouncesspaghettibreak into shorter lengths
1cupgrated cheddar cheese
Instructions
In a large pot, saute' celery, bell pepper and onion in the butter until transparent. Add the canned soup and canned tomatoes and chilies and bring to a simmer. Add cubed Velveeta and simmer on low heat stirring frequently until cheese melts.
While cheese is melting, cook the spaghetti al dente according to package directions. Drain spaghetti and add to sauce. Add chicken to the sauce and mix well.
Place mixture in a 9×13 inch pan sprayed with non-stick pan coating.
Top with shredded cheddar cheese ad bake 45 minutes to 1 hour in a 350 degree F oven until thermometer placed in center of food registers 165 degree F.
Note: This post includes affiliate links where I get a small commission if you make a purchase, at no additional cost to you. Thanks for supporting Sarah Stevens!
Notice I’m using a mixer from the 1950’s. I have burned up several mixers and at our shop we have burned up several of those new, high dollar kind. Of course they were never made for that kind of abuse but I will tell you that if you run across a mixer made by Hobart, buy it!!!! It will be under the major heading in small print. I still have one mixer purchased in 1976 that keeps on running and has outlasted several other newer and supposedly better, mixers. Hobart makes all commercial mixers now and has sold out of the residential line. So that’s why you see an old mixer in my pics. I’ll continue to use them and replace the parts as necessary. They just last!
Making sugar cookies has been at least a once a year tradition before the girls were born. It was revised as an everyday event when the catering business was going full force. Now I make them for different occasions for the grand kids. The recipe has always been guarded. But now I think it is appropriate to share it for others to enjoy. I’ll give it in a couple of posts. The recipe will stay the same but the icing will change depending on the cookie.
Cookie decorating is an art form and not for the faint at heart. You really have to want to do it for the ones you love. It’s often a process that requires overnight drying. When we made them for Stevens Catering it was just as a loss leader. Making them together with grand kids is much more rewarding. That being said, here’s the recipe. Enjoy!
Dipped in Fondant Icing and Piped, Decorated with Fondant or Written on with a Food Grade MarkerSource and Inspiration: Traditional Sugar Cookies, Betty Crocker’s Cookbook page 148; Fondant Icing for Cookies, Martha Stewart
Course Dessert, Snack
Cuisine American
Keyword fondant icing, sugar cookie
Servings 3dozen
Ingredients
3/4cupshortening
1cupsugar
2eggs
1teaspoonvanilla
2 1/2cupsflour
1teaspoonbaking powder
1teaspoonsalt
Instructions
Mix thoroughly shortening, sugar, eggs and flavoring. Blend in flour, baking powder and salt. Cover; chill at least 1 hour. Heat oven to 350 degrees F. Roll dough 1/4 inch thick on lightly floured board. Cut into desired shapes. Place on un-greased foil or parchment covered baking sheet. Bake 8 to 10 minutes or until very light brown. Frost with fondant icing and decorate with food grade markers and colored purchased fondant.
Notes
Fondant Icing: Mix 3 cups powdered sugar, 1 tablespoon almond flavoring. Add enough warm water to make the consistency of heavy syrup. Color with food paste coloring. Dip the front of each cookie and place on rack to dry.
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