| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Mexican |
Mexican, Main dish, Seafood, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
pt |
Oysters; Shucked |
| 1 |
c |
Onion; Chopped, 1 Large |
| 1 |
|
Green Bell Pepper; Chopped,* |
| 1 |
|
Clove Garlic; Minced |
| 2 |
tb |
Margarine Or Butter |
| 8 |
oz |
Tomatoes; Cut Up, 1 can |
| 2 |
|
Potatoes; Peeled, Chopped |
| 1/2 |
c |
Olives; Sliced, ** |
| 2 |
tb |
Capers |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Marjoram; Dried, Crushed |
| 1/8 |
ts |
Cinnamon; Ground |
|
|
Cayenne; Dash Of |
| 2 |
ts |
Vinegar |
INSTRUCTIONS
* Bell pepper should be of a medium size.
** Olives should be the green pimento-stuffed.
Mostly from Better Homes & Garden's "Mexican Cookbook".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip
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