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, .

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