Pasta,
Seaffod and Eggs:
Nina's
Chicken Spaghetti without Tomatoes
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
(5-1/2 pound) hen or chicken parts
Water
2
onions, sliced
1
bell pepper, quartered
5
ribs celery
Salt
Black
pepper
Poultry
seasoning
1/4
cup margarine
2
onions, chopped
1
cup chopped celery
1
bell pepper, chopped
2
pods garlic, crushed
4
tablespoons flour
1
(2 ounce) jar stuffed olives, sliced and drained
1
(4 ounce) can mushrooms, drained
2
tablespoons chopped parsley
Worcestershire
sauce to taste
Tabasco
sauce to taste
2
ounces red wine (optional)
Romano
cheese, grated
1
(2 ounce) jar chopped pimiento (optional)
Cooked
spaghetti
3/4
pound American cheese, grated *
TO
PREPARE:
Simmer
chicken approximately 2 hours until tender in enough water to cover the
hen or chicken parts, with 2 sliced onions, 1 quartered bell pepper, celery
ribs, salt, black pepper and poultry seasoning to taste. Remove chicken;
skin, debone and cut up. Strain the broth and save. Sauté
for 5 minutes onions, celery, bell pepper and garlic in 1/4 cup margarine.
Add the flour and sauté for 5 minutes more. Slowly add 2 cups
of the chicken broth that you saved. Simmer for 10 minutes.
Add chicken, olives, mushrooms, parsley, salt, pepper, Worcestershire sauce
and Tabasco sauce. Add wine, if desired, cover and simmer for 2 minutes.
Serve over spaghetti which has been cooked in the chicken broth, according
to the directions on the package, except do not add salt. Garnish
with pimientos, if desired, and provide grated Romano cheese for sprinkling
over chicken and spaghetti according to individual taste.
*
NOTE: Instead of serving the chicken sauce over the spaghetti,
it may be mixed with the spaghetti, placed in a casserole, topped with
grated American cheese and heated in a 250 degree oven until cheese is
melted.
SERVES:
8
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site to purchase copies of River
Road Recipes II and other fine cookbooks, or call (225)
924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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