Catron Courier - - News - By Wilma Stan­ton

1 15-ounce can ravi­oli 1 can beef bouil­lon 1 and 1/2 cups wa­ter 1 can tomato juice 1/4 cup dry sherry 1/4 tsp. basil

Com­bine in­gre­di­ents in a saucepan, be­ing care­ful not to mash the ravi­oli. Heat to boil­ing and sim­mer gen­tly for about 5 min­utes. Cool and serve up at once.

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