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Serves 8 - 10
1 5-lb stewing chicken
1/4 cup oil or shortening
6 cups hot water
1 T. salt
1/3 cup chopped onion
1/3 cup diced green sweet pepper
2 cups sliced celery
1/2 cup diced pimiento
1 lb spaghetti
1 1/2 cup whole or pitted ripe olives
2 cups grated cheddar cheese
1/4 cup oil or shortening
6 cups hot water
1 T. salt
1/3 cup chopped onion
1/3 cup diced green sweet pepper
2 cups sliced celery
1/2 cup diced pimiento
1 lb spaghetti
1 1/2 cup whole or pitted ripe olives
2 cups grated cheddar cheese
- Disjoint chicken and brown in hot oil. Add hot water and salt, cover and cook slowly until tender. Cool sufficiently to handle.
- Skim off excess fat.
- Remove skin and bones from chicken, leaving meat in large pieces and return to broth.
- Cook onion, pepper and celery in a little of the chicken fat until wilted and clear.
- Stir into chicken and broth, add pimiento and heat to boiling.
- Add broken spaghetti. Boil until spaghetti is tender, adding more water if needed.
- Cut some of the olives into large pieces and leave some whole.
- Just before serving, stir olives and cheese into chicken mixture and heat slowly until cheese is melted.
3 comments:
Ok, Suzie-Q, you should be trying some of these out and posting pics of the results and Kirby's opinion... Don't make us the gerbils, oops, I mean guinea pigs.
Check out the crockpot for a day blog that I have a link to - she tells what her hubby and kids think of each recipe. Sometimes it's pretty funny, like when the kids won't touch it! :)
I don't have a crockpot - yet. And my family members are supposed to try the recipes. I am too busy uploading them to my blog!
I'm thinking about starting recipe blog. I'll do it in my spare time at around 3 a.m. every morning! I'm actually seriously thinking about starting one that everyone can contribute. Any suggestions on format? I do understand your time constraints, Suzie. I have a hard time finding time to blog and here I am thinking of starting a new one!
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