Favorite recipes of Alexandria Ward

Boil chicken until tender, chop chicken coarsely. Put in large pot with broth. Cook pepper, celery and onion in broth before adding the chopped chicken. Cook spaghetti in salted water, drain -- put in pot with chicken and broth, add tomato paste, red pepper, chili powder, salt and garlic to taste. When done turn off fire and add chopped mushrooms. Jean Carlisle - 39 - CHICKEN TETRAZZINI 1/2 lb. spaghetti 1 cup chicken broth 4 medium mushrooms, sliced (or 1 small can sliced mushrooms) 2 ounces butter 2 tablespoons flour 1 tablespoon tomato paste 2 tablespoons cream 1/2 lb. boiled or baked chicken cut 3 chicken bouillon cubes in small cubes 1 ounce of sherry (can be left out) Melt butter -- add flour to make a paste. Add chicken broth and bring to a boil. Then add tomato paste, mushrooms and chicken. Cook two minutes. Just before serving, add bouillon cubes and sherry. Salt and pepper to taste. Add cream as a final touch. Pour this over the cooked spaghetti. Pass a bowl of Parmesan cheese. NOTE: If fresh mushrooms are used, brown in the butter before adding the flour. If the canned mushrooms are used, the liquid can be used in the gravy. Given by the Chef of MADRILLON Restaurant in Washington, D.C. Irene Grover HAMBURGER AND SPAGHETTI 2 cups spaghetti (or 1 package of Tenderoni) cooked until tender. In a large frying pan, brown 1 large onion and 1/2 pound hamburger, brown together, then add 1 can Cream of Tomato soup and 1 can Tomato Sauce, and celery salt if desired. Let simmer a few minutes, then pour over cooked spaghetti. Let it simmer until the flavors blend, on low or warm heat. Vera Mangum TAGLARINA 1 cup noodles (uncooked) 1/2 pound hamburger 1 cup whole kernel corn 1 onion 1 1/2 cups tomato juice Celery salt to taste Cook noodles in about 1 quart of water until tender. Brown onion and add hamburger and cook. Add corn, tomato juice, salt and celery salt, and let simmer until needed. About 5 minutes. Marjorie Madsen ~~ ITALIAN SPAGHETTI 3 large onions or 1 large bunch green 2 lbs. ground steak onions using green ends 2 teaspoons chili sauce 2 cans condensed tomato soup 1/2 teaspoon basil powder 2 boxes spaghetti 1 large can mushrooms 1 tablespoon sugar 1/2 1b. American cheese 3 tablespoons Worcestershire sauce 2 teaspoons garlic salt 2 bouillon cubes Pecans and Parmesan cheese Brown onions faintly in Crisco or butter. Remove and brown meat (Brown - do not stew). Boil spaghetti in salted water, drain and rinse in cold water. Add all contents except cheese. Taste to be sure there is enough salt and flavoring. Dissolve bouillon cubes in 1/3 cup boiling water and add. Cook 1/2 hour in large covered pan or casserole in moderate oven. Add cheese and cover to melt cheese (15 minutes). Then uncover to brown cheese. Add pecans and grated Parmesan cheese -- or may pass parmesan cheese at table. Serves 12. Carol Stout ITALIAN SPAGHETTI SAUCE 1 lb. of ground round beef 1/2 teaspoon sugar 1 pork chop ground with round 3 or 4 tablespoons olive oil beef (if desired) 3 garlic cloves 1 small onion Salt and pepper 1 bay leaf All spice (ground) a dash 2 cans of tomato paste or (1 can Cloves (ground) a dash tomatoes - 1 can tomato paste) Red pepper (chopped) a dash Put olive oil in frying pan, chop or slice garlic in oil, brown and remove garlic from pan. Then add finely chopped onion, brown a little, then add ground round beef, salt and pepper, brown a little, then remove from heat. In sauce pan open 2 cans of paste, adding 2 cans of water to each can of paste, to this add ingredients from frying pan. Add sugar, dash of cloves, red pepper, all spice and bay leaf. Makes enough sauce for 1 large package of thin spaghetti. Cook over very low heat 3 hours. Murle Green - 41 < ITALIAN SPAGHETTI SAUCE