1/4 c. salad oil
1 cut - up chicken
2 onions, sliced
2 c. water
5 tsp. salt
1/2 - 1 tsp. pepper
1/2 tsp. sage
8 oz. elbow macaroni
2 cans kidney beans, drained
1 can whole kernel corn, drained
1 can cut green beans, drained
1 can tomatoes
4 - 8 dashes Tabasco

About 2 1/2 hours before serving, in hot salad oil in 7 quart Dutch oven, brown chicken pieces well. Add onion and saute until golden. Then add water, salt, pepper and sage. Cook, covered, about 2 hours or until tender. Meanwhile, cook macaroni as package label directs; drain and set aside. When chicken is tender, add rest of ingredients; heat 15 to 30 minutes. Serve with salad and garlic bread. Serves 8.