1 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
1 tablespoon dried sage
3 cups bread crumbs
1/2 cup vegetable oil
1/2 teaspoon olive oil
Preheat oven to 350 degrees F (175 degrees C). Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain well and set aside.
Heat 1/4 cup of beef grease in a small saucepan over medium heat. Mix in onion, green bell pepper, salt, black pepper, garlic powder, oregano, basil, thyme, sage, salt and sage. Reduce heat to low, cover and simmer for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Remove chicken from its shells and place in a single layer in a 9x13 inch baking dish. Pour the remaining oil into pan and sprinkle with bread crumbs. Place crumbs over the chicken, and continue baking for 45 minutes.
Meanwhile, in a small saucepan, create a layer of brown sugar by mixing together butter, olive oil, garlic powder, sage, oregano, basil, thyme, sage, salt and pepper. Sprinkle pepper mixture over the bottom of the baking dish.
Bake covered for 20 minutes, or until the bottom is golden brown.
Return chicken to pan and continue baking until no longer pink, about 30 minutes. (NOTE: There are many ways to bake this dish, so check with your butcher before baking.)
Remove chicken and spread on top of the bread crumbs. Sprinkle with vegetable oil. Cover and refrigerate overnight before cutting.
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