| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Soups/stews, Fish oyster |
4 |
Servings |
INGREDIENTS
|
|
<–oyster stew–> |
| 1 |
pt |
Standard oysters with liquor |
|
|
Dumplings (recipe below) |
| 1 1/2 |
c |
Water (including oyster liquor) |
|
|
Salt and pepper to taste |
| 1 |
sm |
Onion; diced finely |
| 1 |
c |
Evaporated milk |
| 3 |
tb |
Butter |
|
|
<–dumplings–> |
| 1/2 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Baking powder |
| 1/8 |
c |
Water |
INSTRUCTIONS
Cook oysters in 1 1/2 cups liquor and water until edges of oysters curl.
Pinch tiny dumplings from dough and drop into cooking oysters. Add diced
onions and cook over medium heat for about 15 minutes or until dumplings
are no longer doughy. Heat milk, water, and butter. When hot pour into
oyster stew. Serve at once.
For the Dumplings:
Sift flour, salt, and baking powder. Add water a little at a time, and
knead to form dough. Pinch off tiny dumpling balls 1/4-inch round for
oyster stew.
Recipe from "Mrs. Kitching's Smith Island Cookbook"
Recipe reprinted with kind permission from "Mrs. Kitching's Smith Island
Cookbook" by Frances Kitching and Susan Stiles Dowell, published by
Tidewater Publishers, Centreville, MD, c. 1981. Available from booksellers
or by calling 1-800-638-7641.
Entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #844 by Bill Webster <thelma@pipeline.com> on
Oct 14, 1997
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