Ingredients: |
Ingredients: 5 to 6 lb hen or 2 or 3 fryers
2 cloves garlic
16 oz spaghetti
salt and pepper to taste
1/2 lb butter
1 whole celery stalk (all the ribs and leaves!)
l can tomatoes, 16 oz
2 large onions, chopped
3 chopped green peppers
1 cup water
red pepper
1 lb grated Velveeta cheese
1 large can chopped mushrooms
1 small jar pimentos
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Directions: |
Directions:Boil the chicken with garlic (remove garlic after cooking). Cook until meat falls from bone. Cool in the stock, then remove and dice into large pieces. Thicken stock for gravy.
Cook spaghetti as pkg. directions and drain. Pour gravy over spaghetti and add chicken. Season properly to taste. Set this aside.
In another large vessel, cook butter, celery, tomatoes, onions, green peppers, in water slowly, seasoned with salt and red pepper, for one hour.
Add chicken mixture and cook for 1 hour over very low heat. Stir often so it won't stick or burn.
Add Velveeta, mushrooms, and pimentos and continue to simmer for 30 minutes.
This may be reheated any number of times. It can be frozen or kept in refrigerator for at least a week. |
Personal
Notes: |
Personal
Notes: This is the food I have most requests for. It takes me all day, but I can freeze whatever is left for later. The original recipe came from a church member when we were in Saudi Arabia in 1983. Jeanie Clendening was from South Carolina. Through the years, I have tweaked it to what it is now. Sometimes I half the recipe.
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