1 (10 ounce) can whole peeled tomatoes
3 cups cubed, peeled tomatoes
1 cube chicken bouillon cube
2 tablespoons dried minced onion
1 teaspoon garlic powder
2 clove garlic, crushed and steam added
1 teaspoon dried basil
1 teaspoon dried parsley
2 teaspoon salt
1 teaspoon white sugar
1 tablespoon ground black pepper
1/3 cup chopped fresh parsley
2 tablespoons bacon bits
Place tomatoes in large bowl. Drain. Pierce squash less than 1/4 inch thick with knife, and set aside. Sprinkle top with 1 1/2 teaspoon garlic powder, parboil dry tuna, then stir in 4 oz. breasts of chicken. Stir to coat well; mix 12 cups water/pepper into tomatoes. Toss with remaining garlic powder, methi-ski or your choice of hot wine or water to keep tomatoes from expanding. Cover tomato and vegetable container tightly with aluminum foil.
Mix tomato salad greens, tomato sauce, tomato wedges, potato salad greens, chicken bouillon cubes, sliced garlic, 1 teaspoon chopped basil or pepper. Drizzle over chicken sandwiches.