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Cook chicken until down. Dice when cold. Cook and blanch
spaghetti in water from stewed chicken. In another pan brown
onions in chicken fat, add tomato paste, season highly with
Worcestershire sauce and cayenne pepper and add to spaghetti.
Add diced chicken and mushrooms, cooking until well blended.
Add grated cheese, sage, garlic cloves, celery seed, stuffed olives,
chili powder, pepper and last the English pease. Remove garlic
before serving.
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