| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Hot italian sausages — cut |
| 1 | tb | Oil |
| 1 | Onion; large — chopped | |
| 1 | cl | Garlic — minced |
| 2 | md | Celery ribs — with leaves |
| 2 | lg | Potatoes — peeled and cube |
| 1 | cn | Tomatoes — 16oz cut up |
| 3 | c | Water |
| 3 1/2 | c | Chicken broth |
| 1 | tb | Parsley — chopped |
| 1/2 | ts | Basil |
| 1/2 | ts | Orsegano |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Escarole — trimmed and |
| Torn | ||
| Parmesan cheese — grated |
INSTRUCTIONS
Calories per serving: 625 Fat grams per serving: 47 Approx. Cook Time: Cholesterol per serving: 65 In Dutch oven over medium-high heat brown sausage in oil; remove with slotted spoon to paper towels to drain. Add onion to Dutch oven; saute until tender. Add garlic; saute 1 minute. Add sausage and remaining ingredients except escarole and cheese. Bring to boil; reduce heat, cover and simmer 40 minutes. Add escarole; simmer 5 minutes. Serve sprinkled with cheese. Source:Woman's Day 1/13/81 From the kitchen of Joan Holden-WGMB33A Recipe By : From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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