| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Stews | 1 | Servings | |
INGREDIENTS
| 1 | qt | Shucked oysters |
| Oyster liquor, plus enough | ||
| To make 3 cups | ||
| 1/4 | c | Diced bacon |
| 1/2 | c | Chopped green pepper |
| 1/2 | c | Chopped onion |
| 1/3 | c | Minced celery |
| 1/4 | c | Melted butter |
| 1/4 | c | Flour |
| 1 | ts | Salt |
| 1/8 | ts | White pepper |
| 1 | Crumbled chicken bouillon | |
| Cube | ||
| 2 | tb | Toasted sesame seeds |
| 1 | tb | Dry white wine |
| 2 | c | Cooked or canned hominy, |
| Heated & drained | ||
| Chopped chives or parsley | ||
| (for garnish) | ||
| Hard crusty rolls |
INSTRUCTIONS
Drain oysters, reserving liquor. Saute' bacon until brown; add green pepper, onion & celery, sauteeing until vegetables soften. Melt butter in separate pan; stir in flour, salt & white pepper. Cook over low heat, stirring constantly. Add reserved oyster liquor; cook until sauce is slightly thickened, stirring constantly. Add crumbled bouillon cube, sauteed vegetables, oysters & sesame seeds; cook until edges of oysters begin to curl & stew is piping hot. Stir in wine. Measure 1/3 cup heated hominy into each of 6 bowls; fill with stew. Garnish with chives & serve with hard, crusty rolls. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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