| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Breads, Muffins & r |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Boiler-fryer chicken — cut |
|
|
Up |
| 1/4 |
c |
Salad oil |
| 1 |
|
Onion — chopped |
| 8 |
oz |
Cans tomato sauce |
| 1 |
ts |
Dried oregano — crushed |
| 1/4 |
ts |
Dried thyme — crushed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove garlic — minced |
| 2 |
tb |
Dry red wine |
| 2 |
oz |
Can sliced mushrooms — |
|
|
Drained |
|
|
Cooked spaghetti |
|
|
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date: |
INSTRUCTIONS
In large skillet or slow-cooking pot with browing unit, brown chicken in
hot oil. Drain. In slow-cooking pot, combine chicken with onion, tomato
sauce, oregano, thyme, salt, pepper, garlic and wine. Cover and cook on
low 4 to 5 hours. Stir in drained mushrooms. Spoon over hot cooked
spaghetti.
Recipe By :
From: Terri Woltmon
04-15-94 (20:09) Num (4) Cooking
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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