| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
English |
Poultry |
8 |
Servings |
INGREDIENTS
| 5 |
md |
Onions; chopped |
| 5 |
|
Ribs celery; chopped |
| 5 |
|
Bell peppers; chopped |
| 5 |
tb |
Butter -or- |
| 1/2 |
c |
Chicken broth |
| 1 |
cn |
(20-oz) tomato juice |
| 1 |
cn |
(6-oz) tomate paste |
|
|
Salt; pepper and paprika |
| 1 |
lg |
Hen; cooked & chopped |
| 1 |
cn |
(4-oz) mushrooms sauteed in butter |
| 1 |
pk |
(16-oz) spaghetti; cooked |
| 1 |
lb |
Cheese; grated |
| 1 |
cn |
(17-oz) English peas |
INSTRUCTIONS
Saute onions, celery and peppers in butter until tender. Add juice, paste
and seasonings and cook down low. Add chicken and mushrooms and continue
cooking. Just before serving, add spaghetti, cheese and peas.
MRS EARL NORTON (ALMA)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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