| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Soup, Venison, Game, Sthrn/livng |
4 |
Quarts |
INGREDIENTS
| 1 |
lb |
Venison; cut into bite-sized pieces |
| 1 |
|
46-ounce can vegetable cocktail juice (V-8) |
| 1 |
|
28-ounce can whole tomatoes; undrained and chopped |
| 2 |
md |
Red onions; chopped |
| 1 |
tb |
Worcestershire sauce |
| 1/8 |
ts |
Hot sauce |
| 4 |
lg |
Potatoes; peeled and cubed |
| 3 |
md |
Carrots; sliced |
| 4 |
sm |
Yellow squash; sliced |
| 3 |
|
To 4 stalks celery; thinly sliced |
| 2 |
md |
Green peppers; cut into 1- inch pieces |
INSTRUCTIONS
Combine first 6 ingredients in an 8-quart Dutch oven; bring to a boil.
Reduce to medium heat; cover and cook 30 minutes, stirring occasionally.
Stir in potatoes and carrots; cover and cook for 20 minutes.
Add remaining vegetables to soup; cook, uncovered, 10 additional
minutes or until vegetables are crisp-tender. Yield: 4 quarts.
From Claude Steele of Texas in October, 1982 "Southern Living" Typos by
Jeff Pruett
Posted to MM-Recipes Digest V3 #266
Date: Sat, 28 Sep 1996 07:24:15 -0500
From: netdir@cyberspc.mb.ca (S.Pickell)
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