"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

Chicken Confetti Recipe

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This recipe for Chicken Confetti, by , is from Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, April 12, 2008


4 to 5 lb broiler-fryer chicken, cut up
1 tsp salt
1/8 tsp pepper
1/4 cup salad oil
1/2 cup chopped onion
1 clove garlic, minced
2 cans (16-oz each) tomatoes
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
2 tbsp snipped parsley
2 tsp salt
1 tsp basil
1/4 tsp pepper
7 or 8-oz spaghetti, cooked and drained
Grated Parmesan cheese

Wash chicken pieces and pat dry. Season with salt and pepper. In large skillet or Dutch oven, brown chicken in oil; remove chicken. Pour off all but 3 tbsp fat. Add onion and garlic; cook and stir until onion is tender. Stir in chicken and remaining ingredients except spaghetti and cheese. Cover tightly; cook chicken slowly 1 to 1 1/2 hours or until tender, stirring occasionally and adding water if necessary. Skim off excess fat. Serve on spaghetti; sprinkle with Parmesan cheese. Makes 4 - 6 servings.

Number Of Servings:
Number Of Servings:
4 to 6 servings




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