16 chicken wings
1 tbsp. butter
1/2 c. canned chopped tomatoes, with liquid
1/2 c. finely chopped celery
1/2 tbsp. soy sauce
1/2 tbsp. cider vinegar
1/2 tsp. salt

Wash the chicken wings and pat dry. In skillet saute chicken wings in melted butter until lightly browned. Arrange in oiled ovenproof baking dish. Add tomatoes with liquid and celery. In separate bowl mix together soy sauce, vinegar and salt. Pour over the chicken. Bake at 375 degrees for about 30 minutes or until tender. Good served with herbed rice, broccoli with sesame seeds, and applesauce cake for dessert. 4 servings.

TIP: Do not crowd the pan when browning the chicken wings.