| 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
A Message from our Provider:
“I don’t know why some people change churches; what difference does it make which one you stay home from?”