Cook of the Week: Jean Robinson recipes

Adam Robison | Buy at photos.djournal.com Chicken Spaghetti

Adam Robison | Buy at photos.djournal.com
Chicken Spaghetti

Chicken Spaghetti

3 to 4 bone-in chicken breast halves

16 ounces spaghetti

1 1/2 cups chopped celery

1 1/2 cups chopped bell pepper

1 1/2 cups chopped green onions

Butter or oil for sautéing

Salt and pepper

2 cans cream of chicken soup

1 can cream of mushroom soup

2 tablespoons chili powder

2 1/2 cups grated Cheddar cheese, divided

Boil chicken in water until tender. Reserve broth. When chicken is cool, remove from bones and chop chicken.

Strain broth through a colander. Boil spaghetti in some of the broth until tender (you may need to add additional water). Drain.

Sauté celery, bell pepper and onions in butter or oil until tender. In a large bowl, combine chicken, spaghetti and celery mixture. Add a little broth to loosen. Place in the bottom of a greased 9×13-inch casserole.

Combine soups, chili powder, 1 1/2 cups grated cheese and some reserved broth to thin mixture. Pour over chicken spaghetti mixture. Cover and bake at 350 degrees for 30 minutes. Uncover and stir the mixture to combine. Sprinkle remaining cheese on top and cover with foil to melt cheese.

The Cake

(German Chocolate Chess Bars)

1 box German chocolate cake mix

1 stick margarine, softened

1 tablespoon water

1 egg

1 cup chopped pecans

1 box confectioner’s sugar

1 (8-ounce) block cream cheese, softened

3 eggs

1 German chocolate bar melted

1 cup shredded or flaked coconut

Combine cake mix, margarine, water, 1 egg and chopped pecans. Spread in a greased 9×13-inch pan.

Combine confectioner’s sugar, cream cheese, 3 eggs, melted chocolate and coconut and spread over top of batter. Bake at 350 degrees for 40 to 45 minutes. Cut in squares.

Orange Cool Whip Salad

1 (8-ounce) block cream cheese

2 small or 1 large can mandarin oranges

1 small box orange gelatin

3 tablespoons sugar

2/3 cup hot water

3 ice cubes

1 1/4 cups Cool Whip

1 cup crushed pineapple, drained

Soften cream cheese in microwave. Drain mandarin oranges and reserve 1/3 cup of the juice. Combine reserved juice with softened cream cheese and aside.

In another bowl, combine gelatin and sugar. Add hot water and stir until dissolved. Add ice cubes and let cool in refrigerator.

Remove gelatin from fridge and beat in cream cheese-mandarin orange mixture. Fold in Cool Whip, oranges and pineapple. Refrigerate until ready to serve.

Asparagus and English Pea Casserole

1 3/4 sticks margarine, melted

6 tablespoons all-purpose flour

2 tablespoons sugar

2 cans asparagus, drained (reserve juice)

1 sleeve saltine crackers, crushed

2 cans English peas, drained

4 boiled eggs, sliced

2 cups shredded Cheddar cheese

Combine melted margarine, flour and sugar in a saucepan. Pour reserved asparagus juice in a measuring cup and add enough water to make 2 cups. Add to butter mixture and cook until thickened.

In a casserole, place in layers: half of the crackers, half of the asparagus, half of the peas, half of the sliced eggs, half of the cheese and half of the sauce. Repeat layers. Cover and bake at 350 degrees for 30 minutes.

Beef Stroganoff

2 pieces sirloin or round steak

2 tablespoons butter or oil

3 heaping tablespoons all-purpose flour

1 large onion, chopped

4 cloves garlic, chopped

3 beef bouillon cubes, crushed

1 can cream of mushroom soup

2 to 2 1/2 cans soup cans of water

2 cups sour cream

Tenderize meat and cut in strips. Set aside.

Melt butter or oil with flour in a skillet and fry meat strips until lightly browned. Remove meat from pan. Add onion, garlic and crushed bouillon to pan and stir together. Add soup, water and browned meat to pan and cook on low until meat is tender and sauce has thickened.

Serve over rice or noodles.

Chicken Casserole

3 cups cooked, chopped chicken

2 cups chopped celery, sautéed in butter or oil

1/2 cup slivered almonds

1 can water chestnuts, drained and cut in half

Onion powder, salt, pepper to taste

1/2 cup sour cream

1/2 cup mayonnaise

1 can cream of chicken soup

1 cup shredded Cheddar cheese

1 1/2 cups french-fried onion rings

Combine chicken, celery, almonds and water chestnuts. Season with onion powder, salt and pepper to taste. Place chicken mixture in a greased 9×13-inch casserole. Combine sour cream, mayonnaise, soup and cheese and spread over the top of chicken. Bake, covered, at 350 degrees for 30 to 40 minutes. The last 5 to 10 minutes of baking, uncover and sprinkle with onion rings and bake until browned.