For last week's meal, the menu was Chicken Tetrazzini, Sunflower Crunch Salad, green beans, garlic bread, Jello salads, and cake. Volunteers bring salads and cakes, the rest is prepared in the church kitchen. Our recipe for Chicken Tetrazzini was a big hit. We selected it from "Food for Fifty", which made planning easier than when we've started with a family size recipe. Here I've adapted the recipe to serve 8, more of a home-style meal size.
Chicken Tetrazzini
1 ½ - 2 pounds chicken (pre-cook and dice or shred)
Mix chicken with:
2 oz. pimiento
1 ½ teaspoon parsley flakes
Cook 12 - 16 ounces of spaghetti as directed on the package, with a small amount of salt and vegetable oil.
Saute in a skillet:
1 tablespoon butter
½ onion
½ green pepper
1 small can (4.5 oz) mushrooms
Add to vegetables and cook until thickened:
2 ½ cups chicken broth
Combine cooked spaghetti, chicken, and sauce. Sprinkle 1 ½ cup shredded Cheddar cheese over top. Bake at 350 degrees for 30-40 minutes or until internal temperature reaches 180 degrees and cheese is bubbly.
You could also add 1 10-oz package of frozen peas when combining ingredients.
Sunflower Crunch Salad
1 medium head cabbage (or coleslaw mix)2 green onions, minced
5 Tablespoons sunflower seeds
1 cup toasted almonds
2 packages chicken-flavored Ramon noodles (break into small pieces)
Dressing:
¾ cup sunflower oil
6 Tablespoons red wine vinegar
2 teaspoons salt (optional)
½ teaspoon pepper
2 flavor packets from Ramen noodles
Mix salad ingredients (except noodles). Add dressing and chill. Just before serving add noodles. Serve immediately. Serves 10-12.
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| Multi Tasking! |
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| The cakes always look and taste delicious. |
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