5 tablespoons vegetable oil
1 1/2 cups water
1/2 teaspoon salt
3 cloves garlic, minced
1/2 pound Italian sausage
1 cup chicken broth
1 small onion, chopped
1 (16 ounce) package frozen mixed vegetables, thawed
2 tablespoons packed brown sugar
2 teaspoons salt
1 teaspoon dried parsley
1/2 teaspoon chopped fresh chives
1/4 teaspoon ground oregano
1 egg, lightly beaten
1 tablespoon lemon juice
1/4 teaspoon lemon zest
2 teaspoons white sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Italian seasoning
Heat oil in medium saucepan over medium heat. Stir in water and salt; bring to a boil. Strain water into holding bowl and add seasoning. Place a large ladle into a baking dish. Spoon sausage into pan.
Bake in preheated oven for 10 minutes, stirring occasionally, until evenly browned.
Chop chicken. Drain off liquid and discard skin, strips, meat and little by little, chop the chicken pieces and serve with sausage.
Meanwhile, pour chicken broth and brown sugar into a large pot; a small pot can or should be used for chicken broth.
Add mixed vegetables and chicken to pot; cook through.
Pour 1/2 of chicken and sausage mixture over chicken and vegetable mixture. Stir together and whisk down flavors.
Saute mushrooms in hot water and garlic in a small bowl. Spoon mixture over chicken and vegetable mixture.
Place cooked chicken pieces, tomato mixture, Cheddar cheese, beef and beef stir-fry in a medium bowl.
Stir in onion, celery and pork. Remove pan and bring to a boil, stirring occasionally.
Stir in flour and mix with vinegar and sugar
Bring a large pot of lightly salted water to a boil. Add chicken and sausage mixture and bring to a boil. Reduce heat to medium, cover and simmer for about 3 hours, or until chicken is cooked through (no longer pink inside). Remove from heat and stir in tomato sauce. Spoon mixture into boiling water, stirring constantly. Continue cooking for 2 to 3 hours, or until chicken is cooked through (no longer pink inside).
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