Since we’re all still supposed to be sheltering in place, I thought I’d share some more recipes with ingredients that might already be in your pantry.
Here are two from my friend and former coworker, Scarlette Benzkofer. How about that name? She always had to have a special email address at work because no one could get it right.
She’s also a very good cook and I had the pleasure of eating her cooking on many occasions.
Several times I ate cold fried pork chops for breakfast at work. She’d stop by my desk and say, “I brought you some lunch,” but she knew I wouldn’t be able to wait. Or bother to go upstairs to the kitchen to warm them up in the microwave.
She was pretty famous around the office for this Chicken Spaghetti recipe and she made it often because so many people requested it. And I can attest to the fact that it is seriously delicious. I’ve even eaten it cold straight from the fridge, but I’m a pig so...
Scarlette’s Chicken Spaghetti
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can Rotel original
1½ cans chicken broth (14 oz)
1 can mushrooms (optional)
12-oz. pkg spaghetti noodles
1 rotisserie chicken, shredded
1½ cups cheddar, grated
1½ cups Velveeta, grated
Mix first 5 ingredients in a pan over medium heat. Add shredded chicken. Cook spaghetti noodles according to package directions. Drain and put back in pan. Add cheese to noodles, stir until melted, then pour soup mixture over the noodles and mix. If it seems too thick add the other half can of broth. Here’s a dessert recipe. Guess what folks? Paula Deen did not invent this recipe, which has been around since at least 1930 after boxed cake mixes first became available in the 1920s.
It was revived in the 1970s, and then again by Paula Deen around 2004.
Gooey Butter Cake
Bottom Layer
1 box yellow cake mix
1 egg
1 stick melted butter
Mix and press into a lightly greased 9x13” pan.
Top Layer
1 box powdered sugar (3½ to four cups)
1 stick melted butter
1 block cream cheese
2 eggs
1 teaspoon vanilla
Beat together and pour over first layer. Bake at 350 for 40 to 50 minutes. Start checking at 40 minutes and don’t over bake. It’s supposed to be a little gooey in the middle. While cooling dust with powered sugar.
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