1 medium onion, peeled and cubed
1 small green bell pepper, chopped
8 green beans
1 medium tomato, crushed
1 medium zucchini, chopped
12 pounds potatoes
2 tablespoons olive oil
1 teaspoon salt
1 (16 ounce) can stewed tomatoes, undrained
2 1/2 tablespoons black-bean vinegar
1/2 cup butter, softened
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
2 tablespoons garlic powder
1 tablespoon malt vinegar
2 tablespoons chili powder
In a medium bowl combine the onion, bell pepper, green beans and tomatoes. Stir together well and press into an 8 inch deep dish pie pan.
In a small mixing bowl, mix olive oil, salt, tomatoes, black bean vinegar, butter, tomatoes, black pepper, zucchini, potatoes, olive oil and salt. Spread potato mixture over potato mixture. Cover and refrigerate for 24 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease 8x8 inch plates.
Divide mixture evenly between two separate plates. Toss to distribute rice between two plates. Spoon 1/2 medium portion of sauce mixture over rice in large serving bowl. Sprinkle with 1/2 teaspoon garlic powder and seasoning salt. Spoon remaining sauce over rice.
Heat butter in medium saucepan over medium heat. Saute onion and bell pepper until delicately golden.
Stir tomato slices and zucchini into tomato mixture.
Raise tomato patties in shallow salad bowl for 2 to 3 minutes per side. Flip over. Place on prepared baking sheet.
Bake at 350 degrees F (175 degrees C) for 25 minutes or until lightly browned. Tip: Bake 4 minutes faster.
Meanwhile, heat olive oil in large saucepan over medium heat. Saute chicken pieces for 3 to 4 minutes per side or until well browned. Mix tomato slices and zucchini into chicken mixture.
In a small mixing bowl, mix stewed tomatoes and vinegar. Pour over chicken/tomato mixture in pot. Sprinkle with garlic powder, seasoning salt, pepper, olive oil and olive vinegar, and pour over chicken mixture.
Bake of 20 to 24 minutes in the preheated oven, until chicken and squash are tender and meat juices run clear.