BAKED CHICKEN SPAGHETTI

1 Cut-up Chicken
1 Lb. Thin Spaghetti, broken into 2 in. pieces
2 Cans Mushroom Soup
2 1/2 Cups Shredded Cheddar Cheese
1 Small Onion, finely diced
1/4 Cup Green Pepper, finely diced
1 Jar Pimientios, diced and drained
1 Teaspoon Seasoned Salt
Black Pepper to taste
1/4 Teaspoon Cayenne Pepper to taste

Heat oven to 350. Add the chicken to a stockpot. Cover with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked about 30 minutes. Remove the chicken from the water using tongs and set it aside on a plate to cool. Remove 2 cups of the chicken broth and sit aside. Bring the remaining broth back to boiling and add the spaghetti. WIth two forks remove the chicken from the bones. Shred or cut into bite-sized pieces. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup and 2 cups of the shredded cheddar. Then add the onion, green pepper and piniemto. Add the seasoned salt, black pepper, cayennie if you can handle the heat. Add the chicken and broth. Stir together and taste. Pour mixture into a sprayed baking dish. Add the remaining cheddar cheese and bake for 35 to 45 minutes until cheese is bubbly.

COCONUT CUPCAKES WITH COCONUT CHOC. FROSTING

2 1/4 Cups Self-Rising Flour
1/2 Cup Sweetened Flaked Coconut
11/2 Sticks Unsaled Butter, softened
11/2 Cups Sugar
3 Large Eggs
1/2 Teaspoon Coconut Extract or Vanilla Extract
3/4 Cups Light Coconut Milk not Cream of Coconut

Coconut White Chocolate Frosting
1 Cup (6oz.) White Chocolate Baking Chips
1/2 Cup Of Unsalted Butter, softened
1 Box (8oz.) Cream Cheese, softened
21/2 Cups Powdered Sugar
Garnish, sweetened flaked coconut toasted

Heat oven to 350. Line 24 muffins cups with cupcake papers. Put flour in bowl and add the coconut. Set aside. Beat butter and suger in a large bowl until creamy around 2 minutes. Add eggs, one at a time until blended. Add the coconut extract. With mixer on low speed blend in the flour mixture with the coconut milk a little at a time. Beat just until blended. Spoon about 1/4 cup batter into each liner. Bake 20 to 23 minutes.

Frosting:
Melt white baking chips in a small glass bowl in microwave as package directs. Beat butter, cream cheese and coconut extract  in a large bowl until creamy and blended. Beat in melted white chcolate until blended. On low speed, gradually beat in confectioners sugar. Spread 2 Tablespoons frosting on each cupcake and garnish with toasted coconut.

TAHITIAN FRUIT SALAD

2 Small Cans Of Mandarian Oranges(drained)
1 Large Can Crushed Pineapple(drained)

1/2 Cup Coconut
1 Cup Minature Marshmellows
1 Cup Sour Cream

Drain fruits well. In a medium bowl combine all the ings. and stir well. Chill for 30 minutes. Ref. leftovers.

PASTA E FAGIOLI SOUP

This is one good soup. So easy made and goes a long way. This makes around 3 quarts. Good to eat with garlic bread and a salad.

1 Teaspoon Oil
1 Lb. Ground Chuck
2 Cloves Galic, minced
4oz. Onion, chopped
4 oz. Carrots, slivered or shredded
4 oz. Celery, diced
16 oz. Tomatoes, diced
1 Cup Red Kidney Beans, drained and rinsed
1 Cup White Kidney Beans, or Great Northern Beans, drained and rinsed
30oz. Beef Stock can be made from cubes if you do not have canned
1 Teaspoon Oregano
1/3 Teaspoon Black Pepper or less to your taste
1 2/3 Teaspoon Parsley, dried or fresh(chopped)
1/2 Teaspoon Tabasco Sauce or to your taste
16oz. Spaghetti Sauce
1 Small Box Round Pasta, Ditali

 Cook the pasta until almost down but not mushy. Drain. Set aside.In a skillet fry the beef in the oil until it starts to brown.  Drain off grease.Then add the garlic, onions and carrots, celery and tomatoes and simmer for 10 minutes. Get a medium size pot and put the mixture in it and then put the drained and rinsed beans in it. Then add all the other ings. except pasta(add it the last 15 minutes of cooking) and simmer for 45 minutes.

COUPON CARRYING BOOK

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SHOE WEB SITE

http://www.journeys.com/

DURKE'S DIP

1 Cup(8oz.) Sour Cream
3 Tablespoons Durke's Mayo
3 Teaspoon Grill Shakers Poultry or Lemon Pepper Seasonings

Combine and serve with Ruffles Potato Chips