1 (5 to 6 lb.) hen
2 lg. bell peppers
1 (#2) can whole tomatoes
1 (#2) can mushrooms
1 sm. bottle olive oil or vegetable oil
Salt, black pepper & poultry seasoning to taste
1 to 2 lg. onions
5 ribs celery
2 cans tomato paste
1 c. grated Romano or sharp cheese
1 pkg. (#4) spaghetti
2 cloves garlic

Boil or pressure cook hen until thoroughly cooked. Debone and reserve stock. Saute onions, bell pepper, garlic and celery in oil; add tomatoes and 1 quart of chicken stock. Add salt, pepper and 1 teaspoon poultry seasoning. Allow to cook slowly for 3 hours, adding stock if necessary. Add 1/2 cup cheese during the last half hour of cooking, together with mushrooms and cooked chicken. Boil whole package of spaghetti for 12 minutes. Rinse in cold water in colander. Add sauce to cooked spaghetti and allow to stand until time to serve.

OTHER SUGGESTIONS; Adding an additional hen to the recipe; when adding the spaghetti, add a medium sized bottle of large stuffed olives or black olives; using 2 cans tomato juice in place of the tomatoes; adding 1 bay leaf and 1/4 cup red wine.