1 baking hen, about 6 lbs.
2 (7 oz.) pkgs. spaghetti
1 celery stalk
2 onions
4 cloves of garlic
1 lg. can mushrooms
1 lg. can tomato sauce
1 lg. can green peas
1 (12 oz.) jar pimentos
6 tbsp. flour
6 tsp. salt
1 (2 lb.) pkg. Velveeta cheese
1/2 lb. butter

Boil hen until tender. Reserve 1 gallon of broth from boiling the hen. Allow hen to cool, pull meat from the bone. Add tomato sauce, spaghetti and pimentos to broth and cook spaghetti as directed on box.

In large skillet, melt butter and onion, celery, garlic and mushrooms. When tender, add flour, mix well and add to broth mix. Chop cheese into small chunks and add to broth mix until cheese and broth is smooth, then add peas. Place into several aluminum baking pans and freeze all except what you want to bake. Bake at 350 degrees for 45 minutes to 1 hour.

NOTE: When baking a frozen pan, allow to thaw completely, then bake as usual.