A Recipe from the past.   Probably from my Aunt Lois Dunlap via Grit Magazine.    

Fried Spaghetti

Ingredients:

1 Lb box spaghetti

6 eggs
1 cup parmesan cheese
Basil (Fresh if possible, if not dried will work)
Salt
Vegetables (to taste)
Avocado oil


Process:

1.  Boil the spaghetti, al dente in salted water
2.  Saute vegetables
        (My favs are mushrooms, carrots, onions)
3.  Heat a few tablespoons oil in large skillet
4.  Beat eggs (by hand) in a large bowl
5.  Add parmesan to eggs
6.  Add vegetables
7.  Toss mixture with spaghetti
8.  Pour spaghetti (and everything else) into the skillet with oil
     (Make sure the skillet is very hot)
9.  Reduce heat to medium or medium low and cook until eggs are set and bottom is brown (Approximately 20 minutes)

Run a spatula around the edged to make sure the torte is not stuck to the pan, then flip upside down onto a plate.

Top with additional cheese (or not) and serve with hot marinara sauce. (Or not.  Sometimes we like it plain.

Great meal for a tribe.   Easy to precook everything but the last 20 minutes of the torte.  Saves well for leftovers.

CHICKEN POT PIE

(Pictured with the biscuit on top variation)

Chicken pot pie is a chicken and vegetable mixture in a basic white sauce (bechamel, if you like to use the professional terms) and then baked into a crust, either a traditional pie crust, or a top crust of biscuits or flaky pastry.

Crust:   Pie crust, biscuits, phyllo dough, or other flaky pastry dough

1 onion, chopped (or less if you're not a fan of onion)
4 tablespoons butter
2 cups frozen mixed vegetables (I prefer a mixture of mostly peas and carrots)

1/3 cup all-purpose flour
1/3 cup butter
1/2 teaspoon salt
1/2 teaspoon herbs de provence'
1 chicken broth 
1 cup cream
1 1/2 shredded chicken (or cubed if you prefer)


In a saucepan, saute the onion in the butter just until soft
 add frozen vegetables
cook until the liquid from the vegetable is evaporated, or drain the vegetables.

Set aside

In a heavy pan, melt 1/3 cup butter and add the flour.  Cook for 3 minutes over medium head, stirring constantly.  Do not let the flour brown.  Then add cup of chicken broth, stiring constantly.

When sauce begins to thicken add cream.   Bring to a simmer.  And move off the burner.

The sauce should be slightly thickened.  If you're using the double crust, allow the sauce to cool.  Then add meat and vegetables to the sauce.     Add sauce to your prepared pan.

Finally, add the top crust.    (Whether the top of the pie crust or phyllo dough, or biscuits)

Bake in a 400 degree oven for 30 minutes.    (If you are using the double pie crust, be sure to put on bottom shelf of the oven.   and be sure the filling has cooled before you add to the crust.   Adding hot filling makes the crust soggy.) 

NOTE:   The vegetables used are your choice, but if you leave liquid in the vegetables, it will thin the sauce and be runny. 

This recipe is written for speed and ease in cooking.  Cooking fresh vegetables will make it even tastier.   I tend to bake this to use left overs and make a quick tasty meal. 

If using frozen pie crusts, Marie Calendar's are my favorite with Pillsbury running a close second.   You can use canned biscuits or make your own.   I like cutting the canned ones into thirds, or cutting mini biscuits if I make my own. 

If you hesitate to use the cream, you can use half and half, or even milk.   But the creamy texture and rich taste of cream elevates the flavor of the pie. 

GOOD LUCK!!          

CHICKEN FLORENTINE

CHICKEN FLORENTINE

Thinly sliced chicken breast 

Flour to coat

Oil (I prefer avocado, but any vegetable oil will work)

Lawry's "Pinch of Herbs"  or Cracker Barrel's "Campfire meal seasoning"

Fresh spinach chopped.

Coat the chicken pieces with the spice and then flour

Saute quickly in the oil in a large skillet.

Then place the chicken pieces on a large baking tray

place a pile of chopped spinach on each piece

then cover each with shredded mozzarella cheese

Place in 350' oven and bake for 25 minutes or until cheese turns golden on top.

Serve with a side of white rice.