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CHICKEN BEEF BROTH &
SPAGHE- EFI

1 whole frying chicken - cut up dried sweet pepper flakes
Mazola oil parsley flakes
Onions salt, pepper, Oregano, Rosemary
1 can beef broth and water garlic powder, onion powder
2 cans tomato paste pinch of sugar
1 long Pepperoni sausage Italian cheese
liquid Oxo

Put enough Mazola oil in a Dutch Oven pan to fry 2 cut-up onions
until quite brown. Add cut-up chicken and fry a little. Gradually
add beef broth while the chicken is frying so it will not burn. Add
the 2 cans tomato paste and enough water to make sauce (not too
thick or thin). Add a pinch of sugar, then add enough according
to taste of sweet pepper flakes, parsley flakes, salt, black pepper,
onion powder and garlic powder, Oregano, Rosemary. Add enough
Oxo to make the sauce a brownish-red colour. Cut up the Pepperoni
sausage and add to sauce. If sauce starts to get too thick, just add
more water. Cook until chicken is done, then sprinkle on some
Italian cheese or Parmesan cheese and mix into sauce. Cook the
Spaghetti according to directions, drain and put it all in the Dutch
Oven with sauce and chicken.

Serve with a green salad and you have a delicious meal that is
both nourishing and easy to make.

Mrs. Anna Hocevar