1 (4 oz.) can mushrooms
1 (2 1/2 to 3 lb.) broiler-fryer, cut up
1/4 c. vegetable oil
1 (16 oz.) can stewed tomatoes
1 c. Kraft barbecue sauce
1/2 c. pitted ripe olive slices
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. flour

The above recipe was prepared by the home economics students of Selden Jr. H.S. at one of their luncheons for the teachers.