MONDAY JANUARY 18

LEMON CHICKEN SOUP WITH SPAGHETTI BEV

6 CUPS CHICKEN BROTH

1/3 CUP LEMON JUICE (2 LEMONS)

1 DRY BAY LEAF

PARMESON CHEESE

2 MEDIUM CARROTS PEELED AND SLICED 1/4 INCH PIECES

2 1/2 OZ. SPAGHETTI (HAND FULL)

2 CUPS DICED COOKED CHICKEN

1 CUP GRATED RAMONO CHEESE

1/4 CUP FRESH PARSLEY

SALT

COMBINE , BROTH, LEMON JUICE, BAY LEAF, AND PARMESON TO A BOIL

ADD CARROTS AND SIMMER TILL TENDER

ADD PASTA AND COOK TILL TENDER

ADD CHICKEN, PARSLEY, AND HALF OF CHEESE

REMOVE BAY LEAF

SIMMER

GARNISH WITH RAMONO CHEESE WHEN SERVING

OVEN BAKED SPAGHETTI

12 ounces spaghetti

1 cup chopped onions

1 cup chopped green bell peppers

1 pound lean ground beef

1 (16 ounce) can diced tomatoes

1 (4.5 ounce) can mushrooms, drained

1 teaspoon dried oregano

2 cups shredded mild Cheddar cheese

1 (10.75 ounce) can cream of mushroom soup

1/4 cup water

1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook for 8 to 10 minutes, or until al dente. Drain, and set aside.

In a large skillet over medium-high heat, saute the onions, green peppers and ground beef. Once beef is brown and onions and peppers softened, add the tomatoes, mushrooms and oregano. Simmer uncovered for 10 minutes.

Preheat oven to 350 degrees Grease a 9x13 inch baking dish. Place half of the cooked spaghetti into the prepared dish. Top with half of the meat mixture. Sprinkle with 1 cup of the mild Cheddar cheese. Repeat. In a medium bowl, mix together cream of mushroom soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese.

Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before serving.