| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Leftover chicken; cut up, up to 2 |
| 3 |
tb |
Oil |
| 15 |
oz |
Tomato sauce |
| 6 |
oz |
Tomato paste |
| 1 |
md |
Onion; sliced or chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Oregano |
| 2 |
|
Cloves garlic; minced |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Dry red wine or sherry |
INSTRUCTIONS
> From: srasheed@juno.com (Sam M Rasheed)
Combine all ingredients. Reduce heat, cover and simmer 45-50 minutes or
until tender. If desired, serve chicken and sauce over spaghetti.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Nov
25, 1998, converted by MM_Buster v2.0l.
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