Ingredients
1 (4 lb.) hen or 2 fryers
1 whole stalk celery
2 cans mushrooms
6 hard-boiled eggs
3/4 lb. oleo
3 medium onions
1 small can pimentos
2 cans cream of mushroom soup
3/4 lb. grated Cheddar cheese
2 (2 oz.) boxes spaghetti
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Rough bronze-die texture grips sauce — artisan dried pasta
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Stew chicken until done. Cool and remove all meat from bones. Save broth to use to cook spaghetti for richer flavor. Saute onion, celery and mushrooms in oleo. Add diced chicken, eggs and pimentos. Cook spaghetti in chicken broth and add to other ingredients with mushroom soup and grated cheese. Put in casserole and sprinkle cheese on top. Place in 350° oven until cheese melts. Serves 8.