| 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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