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8
English
Recipes
CHICKEN SPAGHETTI
Serves 8
1 lb. chicken breast, boneless, diced 3 cups water
1 (10-3/4 oz.) can tomato soup 2 (10.5 oz.) cans Cream of Mushroom
1 (16 oz.) box spaghetti 2 tbsp. Italian seasoning
1 tbsp. cooking oil
Set temperature to 425, add 3 cups of water and bring to a boil, about 2 to 3
minutes. Snap pasta in half, cook until tender. Drain and set aside.
Reduce temperature to 350, add oil and chicken. Cook for 10 minutes or until
evenly browned. Add tomato soup, cream of mushroom and pasta to the
chicken and bring to a boil. Reduce heat and simmer for 5 minutes.
STUFFED BELL PEPPERS
Serves 8
5 large bell peppers
2 (10-3/4 oz.) cans condensed tomato soup
2-1/2 lbs. ground beef or turkey 2 cups long grain rice, cooked
1/3 cup onions, chopped 1 tbsp. Worcestershire sauce
4 cups water salt and pepper to taste
garnish with shredded cheddar cheese
Cut tops off the bell peppers and remove all the tissue and seeds. Rinse and
pat dry. Set temperature to 425°F, add 4 cups of water; cover and bring to
a boil. Place bell peppers directly on skillet -open end down- and cook 2 to 3
minutes. Remove peppers and drain water from skillet.
Set temperature to 350°F and combine ground meat with onions and brown,
stirring frequently. Remove any excess liquid. Add rice, meat mixture and
season with salt, pepper, onion powder, Worcestershire sauce and mix well.
Then add tomato soup to meat mixture and gently mix.
Completely ll each bell pepper with mixture and place on rack and cover.
Bake until tender and heated through or about 10 to 15 minutes.
FRIED TOMATOES
Serves 8
4 large tomatoes (green or red) 1/3 cup egg whites
1/2 cup milk 1 cup all-purpose our
1/2 cup cornmeal 1/2 cup cornakes
2 tsp. kosher salt 1/4 tsp. black pepper
1 quart vegetable oil
Slice tomatoes 3/8” to 1/2” thick. Whisk eggs and milk in a medium bowl.
Scoop our onto a plate. Mix cornmeal, cornakes, salt and pepper on
another plate.
Dip tomatoes into our to coat all sides. Then dip into egg mixture and lastly
dredge in the cornmeal mixture to coat all sides.
Set temperature to 375°F and pour vegetable oil into skillet and heat.
Carefully place tomatoes into the hot oil “CAUTION: DO NOT USE FINGERS
WHEN PLACING FOOD INTO HOT OIL”. When the coating is crispy, turn
tomatoes and repeat cooking to the other side. Drain on paper towels.
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