Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 hen
• 10 oz spaghetti
• 2 cans tomatoes
• 1 can English peas
• 4 small cans or 2 large cans mushrooms
• 1 medium size onion
• 4 small button garlic
• Salt
• Cayenne pepper

Boil chicken, then chip up. Boil spaghetti and drain. Chop onion and garlic and cook until done, not brown, in a small amount of broth. Add peas, tomatoes, and mushrooms and cook 10 minutes or until done. Add spaghetti and chicken to this mixture and season to taste. Add broth, do not have it too dry. Bring to boil again.

This will serve 12 people.

Serve with fruit salad.

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