Oyster stew with vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Oysters; Shucked |
| 1 | cup | Onion; Chopped, 1 Large |
| 1 | each | Green Bell Pepper; Chopped,* |
| 1 | each | Clove Garlic; Minced |
| 2 | tablespoons | Margarine Or Butter |
| 8 | ounces | Tomatoes; Cut Up, 1 can |
| 2 | eaches | Potatoes; Peeled, Chopped |
| ½ | cup | Olives; Sliced, ** |
| 2 | tablespoons | Capers |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Marjoram; Dried, Crushed |
| ⅛ | teaspoon | Cinnamon; Ground |
| 1 | x | Cayenne; Dash Of |
| 2 | teaspoons | Vinegar |
Directions
* Bell pepper should be of a medium size. ** Olives should be the green pimento-stuffed.