1 (5 to 6 lb.) stewing hen
1 bunch chopped celery
2 to 3 garlic cloves
1 chopped onion
1 tbsp. Italian seasoning
Few drops of Tabasco
1 lg. pkg. spaghetti, broken up
1 bottle stuffed olives
1 can black olives
1 bell pepper, chopped
1/4 lb. melted butter
1 lg. can tomatoes
2 cans chopped mushrooms
1 small can chopped pimiento
Salt and pepper to taste
Dash of Worcestershire sauce

Boil hen day before serving. Remove bones and cut up chicken in large pieces. keep broth. Simmer celery, garlic, onion and bell pepper in butter for 30 minutes. Add tomatoes, mushrooms, pimientos and seasoning. Simmer slowly for 30 minutes. Cook spaghetti in reserve broth. Mix with chicken mixture. Top with olives and cheese. Yield; 12 servings.