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| Oyster Stew #3 Recipe |
Category: Seafood
Rating:
N/A
Servings: 8
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Ingredients
2 can (16-oz) stewed tomatoes
4 chicken bouillon cubes
1 teaspoon each salt; basil
1/2 teaspoon sage
8 drop hot sauce
1 cup each chopped onion
1 green pepper; mushrooms
1/4 cup butter; melted
2 can (10.5-oz) tomato soup
1 1/2 cup cold water
1 1/2 cup cooked; diced chicken
1 1/2 cup cooked; diced ham
2 can (12-oz) oysters; drained
1/4 cup white wine
1/2 cup stuffed olives; sliced
Cooking Directions:
Combine tomatoes, bouillon cubes, salt, basil, sage & hot sauce in large, heavy pan. Bring to boil & simmer 30 minutes. Saute onions, pepper & mushrooms in butter. Stir vegetables, soup, water & meat into tomato mixture. Simmer 10 minutes. Add wine & oysters. Simmer 5-8 minutes. Stir in olives & serve.
MRS. CLARK HALL
MARVELL, AR
From , the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
seafood
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