I am glad you are joining us for Tempt My Tummy Tuesday, this week. I co- host with my sister, Lana. Please be polite and follow the rules of a blog carnival, mentioning TMTT and linking back to this post from your blog post. Thanks.
I am starting my second week in Texas. It has been wonderful to spend time with my family. We even celebrated Grace’s 3rd birthday on Saturday. Her birthday is actually next week, but at least all her grandparents could attend with some aunts, uncles, and cousins as well. ( I will be posting pictures from the party, soon!)
Keeping with my current theme of family and the visit to Texas, I wanted to share the recipe from a dear family member. This recipe comes from my Nana Ruth. Now she is not a “blood” relative, but has known me since the day I was born. I am named after her, and treasure that fact. Yes, my middle name is Ruth. Nana Ruth has been making this recipe for YEARS. My sister in law obtained the recipe, from Nana Ruth, several years ago. My mom cooked it for a family gathering last week. You may remember I mentioned it in last week’s TMTT. It was accompanied with that garden salad with almonds and oranges.
Now, I don’t claim this is a fat-free recipe or even low calorie. I know there are ways to make it more “heart healthy” and “figure flattering”. I am just choosing to present the recipe to you the way my Nana Ruth has made it for as many years as I can remember. Try the recipe as is, or make your own version. I think it is a fun variation on the more traditional “Chicken Spaghetti”, which most of us grew up eating. Oh, and my preschooler loves it. She is a fan of olives. So, she enjoyed finding as many olives as she could while eating her dinner.
Nana Ruth’s Chicken Spaghetti with Olives
• 3 -1/2 lb whole chicken
• 1 medium onion, chopped
• 1 cup celery, chopped
• 2 cups chicken stock
• 10 oz can Cream of Mushroom soup
• ½ lb grated cheddar cheese
• 1 Tbsp Worcestershire sauce
• 2 tsp salt
• 1 tsp black pepper
• 5- ½ oz stuffed olives, sliced
1. Cook chicken in your preferred method, or use a Rotisserie chicken for a quick start to the meal preparation. Debone and set aside.
2. Cook spaghetti and rinse it.
3. Sauté butter, onion and celery.
4. In large saucepan, add 2 cups chicken stock and simmer 15 minutes. Add mushroom soup, stirring constantly. Add cheese, Worcestershire sauce, salt and pepper.
5. Mix with spaghetti and let stand 1 hour.
6. Add chicken and olives.
7. Mix well, place in 9×13 “greased” casserole dish.
8. Bake at 350 degrees for 30 minutes.
Do you have a special recipe, which comes from a treasured member of the family?
By the way, my sister, Lana, is doing great. Baby is healthy and growing, mommy is great, as well. 🙂