While we were living in Quitman we were introduced to another new food by our dear friend, Miss Hazel (Mathews).
The Parson’s family were all invited to come to lunch with Miss Hazel. Now, at that time and in that place, coming to lunch certainly did not mean sandwiches, paper plates or paper napkins. No, it meant eating in the dining room with the best china and silver on a damask cloth. It meant using cut glass glasses for iced tea. it meant being served by Tom. In short, it meant enjoying the best that a home steeped in Southern tradition could offer; elegance!
When we were seated and Dad had asked the Blessing, Tom began to bring around the food. I don’t remember (I was only a little girl) what else was served but I certainly remember the main dish: CHICKEN SPAGHETTI:
I was not at all familiar with spaghetti of any type, Mother never cooked it and I had never eaten it. But made with chicken?
Needless to say, it was wonderful and Mother quickly added the recipe to her collection.
I still have the recipe in the original written by Mother; it is in a scrapbook i made years ago containing all of the original handwritten family recipes (but that is a story for another time). Here is the recipe for CHICKEN SPAGHETTI:
1 5 POUND HEN, BOILED TENDER
1 MEDIUM BUNCH CELERY, 3 GREEN PEPPERS, 2 MEDIUM ONIONS, 1 CAN TOMATO SAUCE, 1 8 OUNCE JAR MUSHROOMS OR USE FRESH, SLICED THIN, 1 SMALL JAR PIMENTOS, DRAINED, SALT TO TASTE
CUT UP CHICKEN IN BIG PIECES. CUT CELERY, ONIONS, PEPPERS AND MUSHROOMS IN SMALL PIECES. COOK IN BUTTER. ADD TOMATO SAUCE, PIMENTOS AND CHICKEN AND COOK FIVE MINUTES. ADD A LITTLE STOCK AND TOMATO CATSUP AS NEEDED. COOK THE SPAGHETTI IN CHICKEN STOCK AND MIX WITH THE CHICKEN.
Let me know what you think!