CREAM OF OYSTER STEW|
2 (10 oz.) jars small fresh
4 Tbsp. butter or margarine
1/4 c. finely chopped onion
1/2 c. diced celery
4 Tbsp. flour
1 qt. milk or half and half
1 bay leaf
salt and pepper to taste
Drain oysters well, reserving liquid. Chop oysters into
1/2-inch pieces and set aside. Melt 2 tablespoons butter in
3-quart pan over high heat. Add oysters and cook just until
edges begin to curl, 1 to 2 minutes. Pour oysters and liquid
into bowl and set aside. Add remaining 2 tablespoons butter to
pan; stir in onion and celery. Cook over medium heat, stirring
occasionally until vegetables are soft. Stir in flour and cook
until bubbly. Gradually add milk and bay leaf. Cook until
thickened. Add oysters and juice. Heat. Remove bay leaf.
Salt and pepper. Garnish with parsley. I use 1/2 milk and 1/2
half and half.
This is a recipe from our database at Cookbooks On/Line!
1,000,000+ free recipes and free software at: http://www.cookbooks.com
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.