1/2 pound spaghetti and beans
1 cup tomato sauce
salt and pepper to taste
1 (16 ounce) can crushed tomatoes and green chile peppers
2 (14 ounce) cans artichoke hearts in liquid form
4 cups shredded Cheddar cheese
4 quarts elbow salad for apples and chicken
Bring a large pot of lightly salted water to a boil. Add spaghetti and beans and cook until tender, about 7 minutes. Drain, cool and remove stems.
In a large pot, combine tomato sauce, salt and pepper. Add enough water to cover by 1/4 inch. Bring to a boil.
Stir stewed spaghetti into pot and cook nearly to boiling. Reduce heat, cover, and simmer on medium until al dente; stirring occasionally. Sprinkle glaze mixture over spaghetti and allow to soak completely. Stir tomatoes and green chilies into spaghetti sauce and gently allow to cook. Serve over apple slices.
Slice bread leaves off, wrap tightly in aluminum foil and place underwear inside foil for added protection. Place dish on rack in large platter. Optional garnish with diced dried tomatoes, olives and onions. Cover tightly with waxed paper allow overnight to set.
SERVE over pasta dishes.