| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian | 4 | Servings |
INGREDIENTS
| 3/4 | lb | Hot italian sausages, cut |
| 1 | T | Oil |
| 1 | Onion, large chopped | |
| 1 | Garlic, minced | |
| 2 | Celery ribs, with leaves | |
| 2 | Potatoes, peeled and cube | |
| 1 | Tomatoes, 16oz cut up | |
| 3 | c | Water |
| 3 1/2 | c | Chicken broth |
| 1 | T | Parsley, chopped |
| 1/2 | t | Basil |
| 1/2 | t | Orsegano |
| 1/2 | t | Salt |
| 1/4 | t | 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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