1 Teaspoon Basil — Oregano, or

Marjoram 1 Clove Garlic, peeled — crushed and minced

2 Tablespoons Tomato paste — optional

Black pepper, freshly ground — to taste Salt — to Taste

1.
Pour the contents of the tomato can into a 2-quart, heavy = non-aluminum saucepan and coarsely crush the tomatoes with a fork. 2.
= Add the herbs, garlic, tomato paste, salt, and pepper.
3. Bring to a= bubble over medium heat, stiring to mix the seasonings. 4.
As soon as= the sauce begins to bubble, turn the heat to low and maintain the sauce= at a gentle simmer.
5.
Cook, uncovered, stiring from time to time, for a= minimum of 15 minutes and a maximum of 1 hour.

– Rec.food.recipes is moderated; only recipes and recipe requests are= accepted for posting.
Please read the “Posting Guidelines” article.
= Recipes/requests go to recipes@rt66.com; questions/comments go to= tfdpress@acpub.duke.edu.
Please allow several days for your submission to= appear.

1 1/2 ts Salt

1 c Cooking oil

1 c Green pepper chopped

1 Clove garlic, Minced

2 tb Chicken drippings

3/4 c Flour

1/2 ts Pepper

1 c Onion chopped

2 c Sieved tomatoes

1/4 ts Basil

Cut chicken into serving size pieces, put flour,salt and pepper into a shaker bag and evenly coat chicken.
Heat oil in a skillet over medium heat and brown the chicken evenly.
When chicken is browned remove and set it aside keeping it warm.
Pour off 2 tablespoons of chicken drippings.
Add drippings onions and peppers to a large skillet and cook over low heat until onion is tender. Add tomatoes, garlic and basil.
Stir in chicken and cover.
Simmer 30 to 40 minutes or until chicken is tender.
Stir sauce occasionally.