Recipe - Vidalia Onion Chicken Casserole

2 ga Tomatoes
4 tablespoon Salt
8 Jumbo Vidalia onions
4 Hot peppers
2 teaspoon Allspice
2 teaspoon Celery seed
1 ds Ginger
1 qt Vinegar
6 cup Sugar
8 Bell peppers
2 teaspoon Cloves
2 teaspoon Cinnamon
2 teaspoon Mustard seed

Tie all spices in bag. Scald and peel tomatoes. Chop onions and peppers.
Add all ingredients. Cook down. Put in jars and seal. Makes about 14 pints.
Posted by Ethel Snyder essie49@juno.com Date Aug. 8, 1997

Recipe by: Country decorating ideas magazine Spring 1990 Posted to
MCRecipe Digest V1 #723 by essie49@juno.com (Ethel R Snyder) on Aug 05,
1997