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

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

2. Mix Canned Tomato Sauce With 1 Gallon Cold Water. Mix Until Smooth. Add To 1 1/2 Gallon Boiling Water; Stirring Constantly. Cook At Medium Heat Until Sauce Comes To A Boil. Simmer 1 Minute Or Until Thickened; Stir As Necessary. Add To Sauteed Vegetables.

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

Diced, Green Peppers May Be Used. Thaw Peppers.

2. In Step 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, Broiler-Fryer, Cut-Up Or 82 Lb Chicken, Broiler-Fryer, Quartered May Be Used.

5. In Step 5, Chicken May 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) And 1/2 Cup Sauce ( 4 1/2 Oz).