Chicken Spaghetti & Pumpkin Cake

by Siri Stevens

Chicken Spaghetti

recipe courtesy of Clem and Donna McSpadden

INGREDIENTS:
1 (16 oz) pkg spaghetti (wheat, spinach or white)
1 (10.75 oz) can condensed cream of mushroom soup
3/4 lb. Velveeta cheese
1 (10 oz) can tomatoes w/ chile peppers
1 cup chopped green onion
4 skinless boneless chicken breasts

DIRECTIONS:
Boil chicken breasts, then cut into bite size pieces. Bring a salted water to a boil. Add pasta; cook for 10 minutes; drain. Heat soup in saucepan over low heat; add cheese and melt, stirring constantly. As cheese melts stir in tomatoes w/ green chile peppers and green onion. Simmer 4 minutes over low heat, stirring…Add spaghetti and mix well; stir in cubed chicken. Heat thoroughly and serve. Accompaniment of green salad makes a delicious meal.

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Pumpkin Cake

recipe courtesy of Nancy Sheppard, Ridin’, Ropin’ & Recipes

INGREDIENTS:

1 cup granulated sugar
3 eggs, beaten
One small can of canned pumpkin
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 can evaporated milk
1 standard box of yellow cake mix
1 cup chopped nuts
1/4 cup melted butter
Whipped cream topping when done

DIRECTIONS:
Mix sugar, eggs, pumpkin, cinnamon, ginger, salt and milk (you don’t need a mixer). Spray Pam in bottom of a 9” x 13” x 2” pan. Pour mixture in pan and sprinkle the dry cake mix on top. Sprinkle the nuts on top. Then pour melted butter over the top. Bake 350 degrees for about an hour. Should be a little brownish on top. Serve warm or cold with whipped topping.

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