Oyster Stew #3

Categories: Seafood

Serves: 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 , 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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