• Step 1
  • 1 large hen
  • 3 cups water
  • 1 carrot, sliced
  • 1 large onion
  • 1 small green pepper (optional)
  • 2 cloves garlic, chopped
  • 3 ribs celery, with leaves
  • 1 teaspoon salt
  • 4 peppercorns
  • Step 2
  • 2 small green peppers, cut in small pieces
  • 2 cloves garlic
  • 1 pound fresh mushrooms, cut in pieces
  • 1 (#3) can tomatoes
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons chili powder
  • 1/8 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • Directions

    Step 1 Cut chicken in pieces. Boil slowly for 2 hours with water, vegetables and seasoning. Remove the chicken and strain the stock. Set aside and let cool. Skim off fat that forms on the top. Step 2 Sauté green pepper and garlic in fat removed from chicken stock until lightly brown. Remove garlic. Add all the other ingredients and simmer until well blended. Step 3 Cook 2 to 3 pounds of spaghetti in stock which the chicken has been cooked in, plus enough water to make 3 quarts. Do not overcook. Drain. Cut chicken in bite-size pieces, add to the sauce and mix with the cooked spaghetti Step 4 1 pound American cheese Parmesan cheese Shred Or chop American cheese and add to spaghetti and chicken. Sims mer until all cheese is melted. Serve with freshly-grated Parmesan cheese sprinkled on top. This receipt is better if matie in advance and can be kept warm in a double boiler.

    Serves 12 generously

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