| 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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