Two Giveaway Winners and Two Recipes

I’m so sorry it has taken me two weeks to post the winner of the Blessed Be The Name giveaway! Congratulations to Rachel from The Haney Life!

The two winners of the 33 Miles autographed CDs are (#40) Misty and (#26) Caroline! Congratulations!

All giveaway winners should email me at eeakin11 {at} gmail {dot} com before Wednesday.

I mentioned on Twitter earlier this week that I was making my favorite Chicken Tetrazzini recipe for our household and was also making it for a friend who recently had surgery. I got a few requests for the recipe, so I thought I’d post it and another family favorite. Unfortunately, I don’t have pictures for either recipe, but you can use your imagine that both will look absolutely delicious when you’re finished!

Bow Tie Fiesta

Ingredients:

8 ounces bow tie pasta

1 pound ground beef

½ onion, chopped

½ green bell pepper, chopped

1 (15-ounce) can tomato sauce

1 tablespoon chili powder

Salt to taste

1 cup sour cream

1 cup salsa

½ cup sliced black olives

¼ cup sliced jalapenos (optional)

1 tomato, chopped

1 cup shredded Cheddar cheese

Directions:

Cook the pasta using package directions and cooking for 7 minutes; drain. Brown the beef in a skillet, stirring until crumbly; drain. Add the onion and green pepper and mix well. Cook until the onion is tender, stirring constantly. Stir in the tomato sauce, chili powder, and salt.  Combine the pasta, ground beef mixture, sour cream, salsa, black olives, jalapenos, and tomato in a bowl and mix well. Spoon into a 9×11-inch or 9×9-inch baking dish. Sprinkle with the cheese. Bake at 350 degrees for 20 to 30 minutes or until brown and bubbly. Yield: 8 servings

Chicken Tetrazzini

Ingredients:

1 (8-ounce) package spaghetti, cooked and drained

3 cups of cubed chicken

1 (6 ½ ounce) can mushrooms, drained

1 to 1 ½ cups crumbled cooked bacon

8 ounces Velveeta cheese, chopped

White Sauce:

½ cup (1 stick) butter or margarine

¼ cup all-purpose flour

4 teaspoons chicken bouillon granules (or 4 cubes)

Dash of pepper

3 ½ cups plus ½ cup milk

2 ounces sliced almonds for garnish

Directions:

In a lightly greased 9×13 inch baking dish layer the spaghetti, chicken, mushrooms, bacon, and cheese. Preheat the oven to 350. For the white sauce, melt the butter in a medium-size pan over low heat; stir in the flour, bouillon, and pepper. Add ½ cup milk, stirring constantly to avoid lumps. Add the remaining 3 ½ cups milk. Cook and stir over medium heat until thick and bubbly. Pour the white sauce over the chicken mixture. Bake for 45 minutes. Garnish with the sliced almonds. Yield: 8 to 10 servings