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Lexington Chicken Spaghetti (for 50) Recipe

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This recipe for Lexington Chicken Spaghetti (for 50) is from MAVIS' KITCHEN, 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:  
4 hens (approximately 5 lbs. each)
16 - 20 cups water
Salt (to taste)
Pepper (to taste)
2 - 3 bunches celery, chopped
8 - 9 onions, chopped
4 bell peppers, chopped
8 cloves garlic, chopped
4 cans tomato sauce
8 cans tomato paste
1 3/4 cups Worcestershire
1 1/3 bottles ketchup
4 tsp. black pepper
Salt (to taste)
20 cups chicken broth
4 lbs. spaghetti
Directions:
Directions:
One of the stipulations in the original recipe for this dish is that all the ingredients be combined at least 4 hours before baking.

Boil hens in water seasoned with a little celery and onions, salt ,and pepper using 4 to 5 cups of water for each hen. Once cooked, remove meat from bones and reserve broth and fat. Saute onions, celery, bell pepper and garlic in chicken fat until soft. Add tomato sauce, tomato paste, Worcestershire, ketchup, pepper, salt to taste and 20 cups broth. Simmer for one hour and add chicken.

Boil the spaghetti in a separate container for 8 to 12 minutes in salted water. Drain and add to the sauce.

Note: This may be kept in the refrigerator overnight. Use additional broth to moisten the spaghetti, if necessary.
Number Of Servings:
Number Of Servings:
Serves 50! (Adjust for smaller servings)
Personal Notes:
Personal Notes:
This was our fundraiser meal in Monroe, Louisiana for Lexington Elementary School where Janis and Nancy went to school. It was a great dish for all our meetings and fundraisers in Lexington. The original recipe appeared in my favorite cookbook "Cotton Country" published by the Monroe Junior League.

 

 

 

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