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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stanz Special Spaghetti Recipe

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This recipe for Stanz Special Spaghetti is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 - 4 lb. chicken, legs intact, breast and thighs deboned.
1 1/2 lb. stuffed sausage (smoked, Italian, fresh; your choice)
1/4 tsp. minced garlic
1/4 tsp. poultry seasoning
1/4 tsp. crushed oregano
1/4 tsp. onion salt
4 oz can mushrooms, drained
1-1 1/2 small carrots, diced to minced
10-12 oz canned tomatoes, crushed
1 tsp. Dijon mustard
1 c. chicken bouillon
1 c. vegetable cocktail juice (similar to V8)
2 1/2 T. lard
1 tsp. Barbados sauce (pepper sauce)
6-8 oz. spaghetti pasta
fresh grated Parmesan cheese
Directions:
Directions:
Heat lard in 2 1/2 qt pan over med-high heat. Brown sausage and skinned, lightly floured chicken. Once browned add bouillon, tomatoes w/juice and all other ingredients. Cover and simmer on stove top or place in a 300ºF oven for about 1 hour to 1 1/4 hours, add spaghetti and cook covered for an additional 20-25 minutes or until spaghetti is al dente. Cook uncovered for another 5-10 minutes to slightly reduce the liquid. Remove from the heat and allow dish to rest for 5-10 minutes. Use soup or deeper dishes when serving and top with fresh grated Parmesan cheese to finish.
Number Of Servings:
Number Of Servings:
8 -10
Personal Notes:
Personal Notes:
A lot of experimentation brought me to compile this recipe. The blended flavors of the chicken and the sausage is unique. The chicken must be done but not overcooked. Enjoy.

 

 

 

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