Yum! This well-used recipe was among my grandmother, Lucy Courrege Benoit’s, recipes. The recipe was typed by a Davella Ramsey Gorham. Davella was born on 5 Jun 1887 in Tennesse and was listed in the 1930 Lake Charles, Louisiana census as a widow and head of household, working as a stenographer at the Calcasieu Bank. My grandmother lived in Vinton, Louisiana at the same time that Davella lived in Lake Charles. Were they friends? Business acquaintances? Whatever the relationship, I’m happy to have found this recipe.
Recipe approved and endorsed by Good Housekeeping.
- 1 large fat hen
- 1 cup of shortening
- 2 cups water
- 1 No. 2-1/2 can tomatoes
- 2 cans tomato paste
- 1/2 bunch of green onions (chopped) — using part of the tops)
- 1 large Bermuda onion (chopped)
- 1 clove garlic — minced very fine
- 1 bay leaf
- Sprig of thyme
- Dash of paprika
- 1 bell pepper (chopped very fine)
- 1 tablespoonful of parsley (chopped very fine)
- 3 tablespoonful of Worcestershire (Lea & Perrins preferred)
- 1 tablespoonful of chili sauce
- 1 teaspoonful of French’s prepared mustard
- 1 stalk of celery (chopped — use some of leaves)
- Dash of hot sauce (Tabasco preferred)
- 1 large can of little peas (some prefer not to use the peas but the approved recipe called for them)
- 1 large can of mushrooms (more if you like)
- 2 small or 1 large package of spaghetti
- Grated Italian cheese
- Flour for dredging chicken — salt and black pepper to taste
Clean the chicken and cut into pieces suitable for serving. Sprinkle with salt and pepper and dredge with flour. Place the shortening in a large deep kettle and when hot, add the chicken. Brown the chicken on all sides. Add water, tomatoes, tomato paste and other seasonings. More water may be added if needed to cover the chicken. The peas, mushrooms and spaghetti are not added until about 1/2 hour before the chicken is finished cooking. The chicken and seasonings should be simmered until the chicken drops from the bones. Meanwhile, cook the spaghetti in salted boiling water until tender, then drain, rinse and drain again. The chicken should be kept covered and should be stirred occasionally to prevent sticking and burning. It requires about three hours for the entire cooking. This may be prepared in the morning, set aside to be reheated for evening. Serve Italian cheese, rye bread, vegetable salad and a dessert.
P.S. Red wine makes a very nice addition to this dish as a drink. D.R.G.
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Family Recipe Friday – is an opportunity to share your family recipes with fellow bloggers and foodies alike. Whether it’s an old-fashioned recipe passed down through generations, a recipe uncovered through your family history research, or a discovered recipe that embraces your ancestral heritage share them on Family Recipe Friday. This series was suggested by Lynn Palermo of The Armchair Genealogist.