| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Italian |
Poultry |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onion |
| 3/4 |
c |
Chopped green pepper |
| 3 |
tb |
Vegetable or olive oil |
| 2 |
|
Cloves garlic; minced fine |
| 1 |
cn |
(1-lb) Italian plum tomatoes |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
cn |
(15-oz) tomato sauce |
| 1 |
cn |
(6-oz) tomato paste |
| 1 |
c |
Red wine |
| 1 |
ts |
Basil |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Rosemary |
| 1 1/2 |
ts |
Salt |
| 1/4 |
c |
Fresh parsley (or dried) |
| 1/4 |
lb |
Hard salami |
| 2 |
lg |
Chicken breasts |
| 1/2 |
lb |
Fresh mushrooms; sliced |
INSTRUCTIONS
Cook onions & pepper in oil until soft. Add garlic, tomato sauce, tomato
paste, tomatoes, wine, basil, oregano, rosemary, salt, cayenne & parsley.
Simmer 1 hour, stirring frequently. Dice raw chicken. Add salami, chicken &
sliced mushrooms to sauce & simmer 1 hour. Serve over cooked spaghetti.
PATTY BRISTER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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