From Staff Reports, firstname.lastname@example.org
MARSHALL – In the early 1950s, James and Gerry Holland came to East Texas Baptist College as newlyweds from Georgia. Their beginnings in Marshall took them back to Georgia and then back to Marshall and around east Texas. Along the way, with their four children, Glen, Donna, Tracey and Becky, the Hollands experienced east Texas to the fullest as James was a bi-vocational minister.
At church dinners, they had a chance to enjoy Texas cooking at its finest. One of the Hollands’ favorite recipe is Texas-Style Chicken Spaghetti. Unlike the Texas-Style Chicken Spaghettis that most people in the Piney Woods savor, this recipe is full of mosaic flavers – minus the cheese.
For the week of May 6, the Texas Chicken Spaghetti recipe is the Piney Woods News Recipe of Week.
Texas Style Chicken Spaghetti
1 3-3 ½ lb. hen cooked, boned ,cut into bite size pieces. It is important to save broth.
1 cup each chopped onion,bell pepper and celery.
1 stick margarine
2 cans tomato paste OR 1 can paste and 1 can of tomato sauce
2 T. chili powder
2 T. flour
2 -7oz. Or 1 lb package of spaghetti
* Cook spaghetti in pot as instructed. Cook vegetables until tender in margarine. To the vegetables, add tomato paste, chili powder and flour and stir until well blended. After draining spaghetti, add vegetables and the chicken pieces to the spaghetti, adding broth until very moist. Heat, stirring occasionally until flavors have blended with noodles.
Editor’s Note – Submit your favorite recipe, along with a picture of yourself or of the item cooked and a brief description of your recipe to email email@example.com. Make sure you include your city of residence.