Oyster stew #3
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | (16-oz) stewed tomatoes |
| 4 | Chicken bouillon cubes | |
| 1 | teaspoon | Each salt; basil |
| ½ | teaspoon | Sage |
| 8 | drops | Hot sauce |
| 1 | cup | Each chopped onion; |
| Green pepper; mushrooms | ||
| ¼ | cup | Butter; melted |
| 2 | cans | (10.5-oz) tomato soup |
| 1½ | cup | Cold water |
| 1½ | cup | Cooked; diced chicken |
| 1½ | cup | Cooked; diced ham |
| 2 | cans | (12-oz) oysters; drained |
| ¼ | cup | White wine |
| ½ | cup | Stuffed olives; sliced |
Directions
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, .