2 1/2 lb. chickens cut in serving pieces
4 T. shortening
1 large onion sliced
3 T. vinegar
3 T. brown sugar
1/4 C. lemon juice
1 cup tomato catsup
3 T. Worcestershire sauce
1 T. prepared mustard
1 1/4 C. water
1/2 cup celery, diced
1/2 tsp. salt
1/4 tsp. pepper

Brown chicken in shortening and place in a 3 quart casserole. Blend remaining ingredients with fat in skillet. Bring to a boil and pour over browned chicken in casserole. May refrigerate prior to baking at 350F. degrees for 1 hour.

Recipe submitted by Barbara