| 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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