| 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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