"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gran’s Chicken Spaghetti Recipe

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This recipe for Gran’s Chicken Spaghetti, by , is from Baking up Memories, 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!

Ashlea Lebo


• 1 hen or large fryer, cooked in small amount of boiling water with salt and then chopped fine – do not chop skin
• Cooking oil, butter or bacon fat
• 4 medium onions, chopped fine (may use dried instant onions – about 4 Tbsp)
• 1 green pepper (optional – I grate it or chop fine)
• 1 can tomato soup
• 2 large cans tomato
• 1 can English peas
• 1 pound grated cheese – sharp
• Seasoning to taste – Worcestershire sauce, salt and pepper
• 2 medium package spaghetti (12 oz each)

1) Chop or grate onions and green pepper; sauté in oil, bacon fat or butter until tender.
2) Squish tomatoes and add along with soup and seasonings.
3) Add small amount of water – not too much though.
4) Let cook slowly until it begins to thicken, stirring often.
5) Cook spaghetti and add to sauce along with part of the grated cheese. When served, top with remaining cheese.
Notes from Gran:
• This is better when mixed ahead of time.
• Be sure you do not use too much spaghetti – it should be “soupy” so that the spaghetti can absorb the sauce and flavors.
• P.S. If using dried onions, do not sauté in fat.




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