Chicken Tetrazzini from the New York Times/Carrie Sheridan

"This is a great company dish, comfort food - you can also use leftover turkey at the holidays and modify the recipe"
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  • In a heavy kettle place the chicken, onion, celery, one TBS salt, bay leaf, carrot and 3 cups water.
  • Bring to a boil, reduce the heat and simmer, covered, until the chicken is tender, 3-4 hours.
  • Remove the chicken from the broth and let cool.
  • Remove the meat from the bones in shredded slim pieces about 2 inches long, discarding skin and bones.
  • Skim the fat from the top of the broth and place 4 TBS of the fat (or an equivalent amount of butter)in a 2 quart saucepan.
  • Add the flour and salt to taste, stirring with a wire whisk until blended.
  • Meanwhile, bring 2 cups of the strained chicken broth to a boil and add all at once to the fat-flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth.
  • If desired, season with tabasco sauce.
  • In a skillet, heat 3 TBS of the remaining fat or butter and add the mushrooms; cook until browned.
  • To the sauce, add the egg yolk lightly beaten with a little of the hot sauce and stir in the sherry, cream, chicken and mushrooms.
  • Cook, stirring until heated through.
  • Cook the spaghetti according to package directions.
  • Place alternate layers of drained spaghetti noodles and sauce in a buttered casserole, sprinkle with grated parmesan cheese and dot with butter.
  • Brown quickly in a preheated broiler and serve with toasted almonds, if desired.
  • If using leftover turkey meat, use organic chicken ready-made broth, celery flakes and a pinch of ground cloves.
  • You can make this ahead 1-2 days and refrigerate, covered -- then reheat 45 minutes at 325 degrees just before serving - and it's even better, as the flavors have had a chance to blend nicely.

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56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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