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    Source of Recipe

    Quick Cooking – May/June 2003

    List of Ingredients

    ˝ Cup each chopped celery, green pepper and onion
    2 Tablespoon butter or margarine
    1-1/3 Cup Barbecue sauce
    2 cans (10ozs) chunk white chicken, drained
    6 sandwich rolls, split


    In a saucepan, sauté the celery, green pepper and onion in butter until tender. Stir in barbecue sauce and chicken; heat through. Serve on rolls. Yield: 6 servings




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