Delilah's Kitchen

Chicken Spaghetti

1 whole cooked and deboned chicken, save broth to cook spaghetti

1 lb spaghetti

1 chopped bell pepper

1 chopped large onion

2 cans RotelŠ

1 can English Peas

1 stick Margarine

1 2 lb Velvetta CheeseŠ

Saute bell pepper and onion in margarine.  Add RotelŠ and English Peas to pepper and onions.  Cook spaghetti in chicken broth.  Mix chicken, spaghetti, VelvettaŠ, and the pepper/onion mixture together.  Place in baking dish.  Bake at 325 for apprx 20 minutes.

Yields: 8 to 12 servings

Broccoli Corn Bread

1 box Jiffy mix corn bread

1 cup shredded sharp cheese

1 cup chopped frozen broccoli (drained)

3 eggs

1 cup chopped onion

1 stick margarine, melted

Mix all ingredients together well. Bake at 400 for 30 minutes.

Yields: 8 servings

Coconut Sour Cream Cake  -  "Quick, easy.... delicious dessert!"

1 box white cake mix
2 cups sugar
1 cup sour cream
1 (12 oz.) bag frozen coconut, thawed
1 1/2 cups whipped cream or Cool Whip

Prepare cake mix according to package directions making 2 (8-inch) layers. When completely cool, split both layers to make 4 layers. Combine sugar, sour cream, and coconut. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake. Mix reserved sour cream mixture with whipped cream or Cool Whip. Spread on top and sides of cake.  Keep refrigerated.

Corn Casserole  -  "Here is my family's favorite veggie recipe"

1 package Mahatma Saffron Yellow Rice (5 ounce size)

1 can Mexicorn

1/2 stick butter or margarine

1 can Cream of Celery Soup

1/2 cup grated Cheddar Cheese 

Cook rice according to package directions. Add butter, corn, and soup. Mix well. Pour into baking dish. Sprinkle with cheese. Bake at 350 for 20-25 minutes or until cheese is melted.

This salad is always a crowd pleaser! Fresh home grown tomatoes are what makes this recipe the best!!!

Cornbread Salad

1 pan of cooked cornbread cubed or crumbled

1 pkg. bacon (12 oz.), cooked and crumbled

2 cups diced tomatoes

1 cup chopped onions

Salt and pepper to taste

1-1/2 cups mayonnaise or salad dressing

1/2 cup sweet pickle relish

Place cornbread in a large mixing bowl. Add the tomatoes, onion, salt and pepper. Combine mayonnaise and pickle juice; mix well. Pour over cornbread mixture. Toss gently. Sprinkle bacon on top.

 

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