Name: Creamed Oysters on Rice
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

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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

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