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Tuesday, March 3, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Martha Woody
  • 1 1/2 lbs. boneless chicken
  • 1/8 tsp. garlic powder
  • 1 large onion
  • 1 large green pepper
  • 1 (28 ounce) can diced tomatoes, drained, or
  • 5 large tomatoes, peeled and chopped
  • 1/4 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 1/2 tsp. Cajun spice
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1/2 tsp. ground marjoram
Cut the chicken into 1-inch pieces and sprinkle with garlic powder; chop the onion and green pepper.
Place the tomatoes, onion and pepper in a slow cooker and put the chicken on top of the vegetables. Combine the remaining ingredients and pour over the chicken and vegetables. Cook on low for about 8 hours. Serve over steamed cauliflower (or rice for a higher carbohydrate meal).
(This recipe was contributed as part of a "Cook of the Week" feature.)

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