Name: Oyster-Artichoke Dip
Ingredients: 1 Bunch green onions; chopped; 1 Stick butter (up to); 3 1/2 Dozen oysters; 1 cn (large) mushroom stem & pieces; 1 cn Artichokes; Sherry or white wine

It is doubtful that the Apostle Paul had in mind Bible classes or seminars or books when he spoke of [women] teaching younger women. He meant the simple things, the everyday example, the willingness to take time from one’s own concerns to pray with the anxious mother, to walk with her the way of the cross – with its tremendous demands of patience, selflessness, lovingkindness – and to show her, in the ordinariness of Monday through Saturday, how to keep a quiet heart.

Nancy Wilson

CATEGORY	CUISINE	TAG	YIELD
		Dip	24	Servings

INGREDIENTS

1		Bunch green onions; chopped
1		Stick butter (up to)
3 1/2		Dozen oysters
1	cn	(large) mushroom stem & pieces
1	cn	Artichokes
		Sherry or white wine

INSTRUCTIONS

Saute onions in butter. Drain oysters; add oysters to green onions. Add
mushrooms and simmer until the oysters begin to curl on the edges. Add the
artichokes. Place the mixture in a blender or food processor and blend
until well mixed. Add sherry wine to get the proper dip consistency. Serve
in a chafing dish with either toasted bread squares or small oyster
patties.
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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