Oyster Stew
INGREDIENTS:
2 pk Frozen artichoke hearts 1/2 c Browned flour
1/2 lb Mushrooms, sauteed in butter 1 x Dry white wine
1 qt Large oysters 2 tb Lemon juice
1/4 lb Butter 1 ea Thinly sliced unpeeled lemon
1 ea Bunch green onions, minced 1 ea Pinch thyme, salt, pepper
1/2 c Fresh parsley, minced 1 x Paprika, cayenne pepper
2 pk Frozen artichoke hearts 1/2 c Browned flour
1/2 lb Mushrooms, sauteed in butter 1 x Dry white wine
1 qt Large oysters 2 tb Lemon juice
1/4 lb Butter 1 ea Thinly sliced unpeeled lemon
1 ea Bunch green onions, minced 1 ea Pinch thyme, salt, pepper
1/2 c Fresh parsley, minced 1 x Paprika, cayenne pepper
Cook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in colander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl