Baking time: 45 minutes.

1/2 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
1/3 c. salad oil
1/2 c. catsup
1/4 c. water
2 tbsp. vinegar
2 tbsp. sugar
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
2 tsp. salt
1/4 tsp. pepper
3 lb. frying chicken, cut in quarters
4 sm. Idaho potatoes

Saute onion, green pepper and celery in salad oil until tender but not browned. Add catsup, water, vinegar, sugar and seasoning and simmer 15 minutes.

Arrange chicken and potatoes in shallow baking pan; pour barbecue sauce over them and bake, basting frequently, in hot oven (400 degrees F.) 40-50 minutes, or until done. Serves 4.