in flour and cook over low eat, stirring often until well

blended. Gradually add in stock. Simmer until

smooth. Add rest of ingredients. Remove chicken

from oven, place into a large pot, pour sauce over

chicken and serve.

CHICKEN TETRAZZINI

sliced

lb chicken, cut up

lb fresh mushrooms, thinly slice

tbs margarine

tbs olive oil

cloves garlic, minced

lb spaghetti

tbs flour

cups heavy cream

can parmesan cheese, grated

CHICKEN FRICASEE

2 frying chickens, cut up

4 onions, chopped

1 cup olive oil

1 bunch parsley, chopped

nutmeg to taste

1/2 tsp red pepper

1 tsp salt

1 tsp black pepper

1 1/2qt water

/2 cups flour

In a Dutch oven, combine chicken with enough

salted water to cover meat by 2in. Bring to boil,

simmer for 20 minutes. Let cool. Separate the meat

from the sin and bones. Return the skin and bones

to broth. Cut meat into strips and reserve. Simmer

broth until reduced by 1/2. Strain and discard solids.

Boil stock until reduced to 2 cup. In a large skillet,

sauté mushrooms and garlic in 2tbls margarine and

Put flour, red pepper, black pepper, and salt into

gallon zip-lock. Shake each piece of chicken to coat

well. Brown in large skillet with onions and olive oil.

Move all to Dutch oven and add 1 1/2qt water. Cook

until chicken is tender. Stir often. Liquid should turn

into gravy. Ten minutes before serving, add parsley

and season with more red pepper and Tobasco to

taste.

tbs olive oil until soft. Add remaining margarine

and olive oil. Add flour and stir well into a roux. Stir

in reserved broth and cream. Add nutmeg, salt and

pepper to taste. Bring sauce to boil, reduce heat

and simmer C5 minutes. Cook spaghetti in large pot

until soft. Drain well. Stir 1/2 mushroom sauce into

spaghetti and place into Dutch oven. Add chicken

meat to remaining sauce. Spoon into center of

spaghetti. Sprinkle well with parmesan cheese and

bake at 350 for 25-30 minutes. Serve with rest of

parmesan cheese.

CHICKEN JAMBALAYA

4 cloves garlic, minced

chickens, cut up

cup olive oil

onions, minced

can Italian tomatoes

CHICKEN WITH CREAM SAUCE

1/2 cups rice, uncooked

chicken, cut up

stalk celery, sliced

onion, halved

tbs parsley flakes

whole cloves

carrot peeled and sliced

tsp salt

bay leaf, crushed

/2 tsp thyme

1 tsp salt

1 tsp red pepper

1 tsp Tobasco

2stalks celery, minced

2 green peppers, minced

2 pimentos, minced

1 tsp oregano

1 tsp rosemary

1 tsp thyme

Boil chicken 1 1/2 hours in water to which onions,

celery, and green pepper has been added. Then

add olive oil, garlic, and salt. Allow to boil 1 hour

longer.

Add tomatoes, rice, pimentos, and

seasonings. Simmer slowly covered for 30 minutes.

Add more water if necessary. Stir occasionally.

Put chicken in Dutch oven and cover with water.

Add celery, carrot, onion, and salt. Tie parsley

flakes, bay leaf, cloves, and thyme in a small square

of cheese cloth and add to pot. Cover and cook at

low 7-9 hours. Melt margarine in medium pot. Stir

The Geezer Cookbook

-- 41 --

Dwayne Pritchett