| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Raw oysters with liquor |
| 2 | ts | Flour |
| 1/2 | ts | Salt |
| 1 | ds | Tabasco pepper sauce |
| 2 | ts | Chopped parsley |
| 6 | Hard cooked eggs; halved | |
| 3 | ts | Butter or margarine |
| 1 1/2 | c | Milk |
| 1 | ds | Ground black pepper |
| 1/3 | c | Chopped celery |
| 2 | c | Hot cooked rice |
| 1 | ds | Paprika |
INSTRUCTIONS
While looking through the December issue of "Louisiana Country," the publication for the rural electric cooperatives in that state, I noticed these oyster recipes that sound worth trying, particularly the Angels on Horseback (if you like spicy stuff, see my note after recipe). Cook oysters in liquor about 5 min. or until edges begin to curl. Melt butter, add flour, and brown slightly. Drain liquor from oysters and add enough milk to liquor to make 2 cups liquid. Add liquid to flour, blending until smooth. Simmer, stirring constantly, until thickened. Add salt, pepper and Tabasco. Add oysters, celery and parsley and cook only long enough to warm oysters. Place rice on serving dish. Arrange eggs on rice and pour creamed oysters over all. Sprinkle paprika. Garnish with parsley. Makes 6 servings. Posted to EAT-L Digest by Cheryl Zinsmeyer <MaeWestern@AOL.COM> on Dec 1, 1997
A Message from our Provider:
“You can spurn God’s love for only so long”