Don't forget to check out some of my new digs...
Carla Rae Back Home Cooking - we experienced fire pit cooking this weekend.
CRBH Art Designs - old stuff but new soon to be added.
that is empty. It overlooks downtown on the upper floor and it has these awesome windows...SUNLIGHT...that would be great for painting. It needs to be cleaned up a bit, actually a lot inside: new sheet rock, clean and sweep the wood floors, clean the nasty bathrooms, etc. I would LOVE (THIS IS A BIG HINT) to occupy part of the upstairs with a STUDIO!!!! I actually have mentioned it to The Hubby but I don't think he took the hint. We actually have plans to move our operations over and there is no time like the present, so lets get cracking. We would have the phones and computers and everything there and I could answer and work and in the down times, when all my work is done, but still needing to be there to answer the phones, well, I could PAINT! What do you think? I think it is a great idea. Maybe he'll surprise me. Maybe a little birdy will hint again to him. Would be a great Christmas idea!!! Oh man, I'm bad.
Really should get off here and hit the shower and do what I need to do, go to work.
Now, that is much better. I learned to slowly pull the leg/thighs out very easily and then it went quick and boneless! Smelled delicious too.
The cans were half full of wonderful chicken stock so of course I poured it in a ziploc bag and stored it in the freezer for the next soup in the fall...
The Cream of Mushroom soup is prepared according to can directions, EXCEPT that I use milk. It is much creamer. I have used Cream of chicken, asparagus, celery, just any kind will do but my fav is the Cream of Mushroom. I also found a couple of cans of the Cream of Roasted Garlic Mushroom which I used...yummy!
Pour the soup into the mixture.
Now the Velveeta. I know it's kind of not really cheese but it is great in this recipe. In my Mother's day there was only one kind but now there are a myriad of flavors so I used some Mexican and Pepper Jack for a kick along with the original. You cube it up for ease of melting while baking. I believe the original recipe called for canned or stewed tomatoes but my mother never used them, instead opting for the pimento. My sister used Rotel tomatoes sometimes. See this is a very adaptable recipe.
I then poured it over the spaghetti and mixed. You can do it in a very large bowl, which I didn't find until this morning while putting stuff away...thump head!
Now comes the cleanup. It would have been a much quicker process if I had found the bowl and used already deboned, cooked, canned chicken but it was fun. I almost forgot...bake @ 350 degrees for 30 to 45 minutes depending on the size of casserole pan. You just want it bubbly, melted and the veggies done. Delicious with a green salad and garlic bread.
Yes it was overkill for only 21 people but I don't care. I love to cook for people and I'll take some home, some to neighbors and they will all enjoy. You can also freeze them for a later meal. We only dove into one of them so one may make the freezer.