Oyster Stew #3
| Yield: | 8 Servings |
| Categories: | Seafood |
| 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 |
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