Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cans | (16-oz) stewed tomatoes |
4 \N | Chicken bouillon cubes |
1 teaspoon | Each salt; basil |
½ teaspoon | Sage |
8 drops | Hot sauce |
1 cup | Each chopped onion; |
\N \N | 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 |
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, .