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This recipe came from a one-time member of my family,
and was lost to us for some years. But it was Anna's favorite
chicken spaghetti recipe. She loves this version, and has missed
it. Now we have gotten the recipe again, and can make it as often
as we want. |
2 cup cooked chicken
2 onions, sliced
1 bell pepper, quartered
5 ribs celery, chopped
salt & pepper, to taste
poultry seasoning, to taste
1/4 cup margarine
2 onions, chopped
1 cup chopped celery
1 bell pepper, chopped
2 cloves garlic, minced |
4 tbls flour
2 oz black olives
1 (4 oz) can mushrooms
2 tbls parsley
Worcestershire Sauce, to taste
hot sauce, to taste
2 oz. red wine
Romano cheese, grated
2 oz chopped pimento
3/4 pound American cheese, grated |
Simmer chicken in water until tender with 2 slice
onion, quartered bell pepper, celery, salt, pepper
and poultry seasoning in enough water to cover parts.
Remove chicken, debone and cut up meat. Strain the
cloth and save. Sauté onions, celery, bell
pepper and garlic in 1/4 cup margarine for 5 minutes.
Slowly add 2 cups of the chicken broth. Simmer for
10 minutes.
Add the chicken, olives, mushrooms, parley, slat,
pepper, Worcestershire sauce and tobasco sauce.
Add wine, cover and simmer for 2 minutes. Mix with
spaghetti, cover with grated cheese and warm in
250F oven until cheese is melted.
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