| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
| 2 |
pt |
Oysters |
| 1 1/2 |
|
Stick butter |
| 1 |
|
Lemon; juice of |
| 2 |
tb |
Worcestershire |
| 20 |
dr |
Tabasco |
| 1 |
ts |
Dry mustard |
| 1 |
|
Handful chopped parsley |
| 1 |
|
Clove garlic; crushed –or– |
| 1/2 |
ts |
Garlic salt |
| 6 |
|
Baked potatoes |
INSTRUCTIONS
Bake potatoes. Mix all ingredients except oysters in saucepan. Simmer a few
minutes. Do not boil. Add oysters with juice and cook just long enough for
oysters to curl. Slice baked potatoes and put in soup bowl. Pour oysters
and sauce over. Serve hot.
MRS BETTY GOULD
COVINGTON, LA
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Peace starts with a smile.”