| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Seafood | 8 | Servings | |
INGREDIENTS
| 2 | cn | (16-oz) stewed tomatoes |
| 4 | Chicken bouillon cubes | |
| 1 | ts | Each salt; basil |
| 1/2 | ts | Sage |
| 8 | dr | Hot sauce |
| 1 | c | Each chopped onion; |
| Green pepper; mushrooms | ||
| 1/4 | c | Butter; melted |
| 2 | cn | (10.5-oz) tomato soup |
| 1 1/2 | c | Cold water |
| 1 1/2 | c | Cooked; diced chicken |
| 1 1/2 | c | Cooked; diced ham |
| 2 | cn | (12-oz) oysters; drained |
| 1/4 | c | White wine |
| 1/2 | c | Stuffed olives; sliced |
INSTRUCTIONS
Combine tomatoes, bouillon cubes, salt, basil, sage & hot sauce in large, heavy pan. Bring to boil & simmer 30 minutes. Saute onions, pepper & mushrooms in butter. Stir vegetables, soup, water & meat into tomato mixture. Simmer 10 minutes. Add wine & oysters. Simmer 5-8 minutes. Stir in olives & serve. MRS. CLARK HALL MARVELL, AR From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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