2 (8 oz.) cans tomato sauce
1 can mushrooms
1 lg. can pitted olives
1 c. long grain white rice
Neck, liver, gizzard, wings

Boil neck, liver, gizzard and wings for about 1 hour in about 3 cups water. In separate pot, add tomato sauce and mushrooms, debone chicken and add to tomato sauce and mushrooms, bring to a boil for 10 minutes.

Fry rice until brown. Pour rice into liquid and cover. Cook for approximately 20 minutes.

Fry white meat, legs, thighs, serve as a side dish, along with a tossed green salad and garlic bread.