| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
American |
American, Appetizers, Food proces, Luncheon |
1 |
Servings |
INGREDIENTS
| 1 |
pt |
Oysters |
| 1 |
c |
Chicken stock |
| 2 |
qt |
Chicken stock |
| 1 |
lb |
Chef potatos — chopped |
| 12 |
oz |
Celery — chopped |
| 1 |
|
Onion — chopped |
| 1 |
cn |
Cream style corn |
|
|
Milk — to adust |
| 1 |
lb |
Potato COOKED — medium |
|
|
Diced |
| 1 |
lb |
Whole kernel corn, frozen — |
|
|
Thawed |
| 1 |
qt |
Cream |
INSTRUCTIONS
COOK OYSTERS IN FIRST CHICKEN STOCK TILL EDGES CURL. STRAIN INTO THE
SECOND STOCK, CREAMED CORN AND CHOPPED VEGETABLES, COOK TILL POTATO IS JUST
TENDER PUREE AND ADJUST SEASONINGS AND ADD MILK IF NEEDED ADD THE COOKED
POTATOS, CREAM AND OYSTERS.
Posted to MC-Recipe Digest V1 #146
Date: Wed, 10 Jul 1996 20:30:32 -0500
From: snapruth@csbh.mhv.net (Walter)
Recipe By : WCEARL
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