Chicken Spaghetti

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October 14, 2013 by DSUpshaw

Way back when I was in elementary and high school the most popular way to raise money was to sell chicken spaghetti plates.  This is the recipe that was the most used.

The recipe appeared in Favorite Recipes from Historic Farmerville, Home of Lake D’Arbonne, a cookbook published by Farmerville Chapter No. 207, Order of the Eastern Star.  I couldn’t find a date in the cookbook but I do remember it came out when I was in the second grade which would have been around 1966 or 1967.  The following recipe also came from the chapter.

CHICKEN SPAGHETTI

(200-225 generous servings)

20 large hens (4 – 5 lb.)  cooked and boned

Broth from cooked hens.  (Will not take it all)

8 lbs chopped onions

1 – 1 1/2 packages chopped garlic (fresh is better)

2 bunches chopped celery

1 dz chopped bell peppers

6 large cans tomatoes

28 cans tomato paste

16 large cans mushrooms, stems & pieces

12 cans sm English peas, drained

Salt, Black & Red pepper to taste

Hot Sauce to taste

Simmer slowly about 1 hour.  This will take 4 large containers.  Take care not to stick or scorch.

Add – 28 long packages thin spaghetti, cooked, rinsed and drained. (cook in some of the broth)

Simmer few minutes longer on low heat.

Spaghetti and macaroni are favorite foods in Italy.  They were introduced into the United States in the 16th century by the Spanish explorers but did not become important foods in this country until the influx of the Italians following the Civil War.

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