2 (2 to 3 lbs.) fryers or 1 (4 to 5 lb. hen) stewed in water, onion,
celery, garlic, bay leaves, poultry seasoning, lots of pepper, etc. Let
chicken cool in stock
1 whole stalk celery, finely chopped
1 (1 lb.) pkg. Italian style thin spaghetti
1/4 c. butter
1 green pepper, finely chopped
1 (2 oz.) jar chopped pimentos
1/2 lb. Velveeta cheese, cut up
1 tbsp.cumin seeds
1 (8 oz.) can mushrooms
Salt to taste
Pepper to taste
1 (10 oz.) pkg. frozen green peas
1 (16 oz.) can whole kernel corn, drained
Parmesan cheese

Remove chicken from stock. Debone chicken. Shred or chop meat. Set aside. Strain and save stock. In a separate pan, cook the celery in water until soft. Cook spaghetti in seasoned chicken stock. Put butter in pan you intend to use for cooking. In butter, cook the green pepper and pimentos until soft. Add chicken and celery to the butter. Mix well. Add Velveeta, cumin (I use les), mushrooms, salt, pepper, peas, corn and spaghetti. Mix well. Cook over very low heat about 1 1/2 hours. Serves hot covered with Parmesan cheese.