| 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
A Message from our Provider:
“Don’t miss life’s best. Find God.”