Pan: 18 By 24-Inch Roasting Pan Temperature: 365 F. Deep Fa

325 F. Oven

1. Saute Onions And Peppers In Salad Oil Or Melted Shotrening Until Tender.

2. Add Tomatoes, Tomato Paste, Soup And Gravy Base, Water, Bay Leaves, Thyme, Basil, Oregano And Garlic To Onion-Pepper Mixture. Simmer 1 1/2 Hours.

Set Aside For Use In Step 5.

3. Wash Chicken Thoroughly Under Cold Running Water. Drain Well.

4. Dredge Chicken In Mixture Of Flour And Pepper; Shake Off Excess.

5. Deep Fat Fry Chicken 5 Minutes; Overlap In Rows In Pans. Pour An Equal Quantity Of Sauce Over Chicken In Each Pan.

6. Cover; Bake 1 Hour Or Until Done (180 F.). Remove Bay Leaves.

Cup

Dehydrated Grren Peppers. (See Recipe No. A-11) Or 2 Lb 11 Oz (2 Qt) Frozen,

Diced, Green Peppers May Be Used. Thaw Peppers.

2. In Stp 1, 4 Lb 7 Oz Dry Onions A.P. Will Yield 4 Lb Sliced Onions And 3 Lb 4 Oz Fresh Sweet Peppers Will Yield 2 Lb 11 Oz Chopped Peppers.

3. In Step 2, 4-36 Oz Cn Canned Tomato Juice Concentrate May Be Used.

4. In Step 3, 65 Lb Chicken, Broilder-Fryer, Cut-Up Or 82 Lb Chicken, Broiler-Fryer, Quartered May Be Used.

5. In Step 5, Chicken Amy Be Browned In 400F. Oven 20 Minutes.

6. Other Sizes And Types Of Pans May Be Used. See Recipe No. A-25.

7. In Step 6, If Convection Oven Is Used, Bake At 325F. 45 Minutes Or Until Tender.

8. One-B Ladle May Be Used To Serve Sauce. See Recipe No. A-4.

9. Each Portion: 2 Pieces (9 1/2 Oz) Andc 1/2 Cup Sauce (4 1/2 Oz).