| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | American | Seafood | 6 | Servings |
INGREDIENTS
| 2 | tb | Margarine |
| 1/2 | c | White wine |
| 1/3 | c | Celery; chopped |
| 2 | c | Sliced mushrooms |
| 1/2 | c | Green onions; chopped |
| 1/2 | c | Red or green bell pepper; chopped |
| 1 1/2 | pt | Oysters |
| 1 | ts | Dill weed |
| Chopped parsley | ||
| 1 | Squeeze of lemon |
INSTRUCTIONS
Saute vegetables in margarine and white wine in a saucepan until tender-crisp. Add oysters and dill weed and cook until oysters are opaque. Sprinkle with parsley and squeeze of lemon. Makes 6 servings of 160 calories, 4 grams fat, 55 milligrams cholesterol, 375% USRDA for zinc and 36% USRDA for iron each. NEWSPAPER ARTICLE, FROM AMERICAN HEART ASSOCIATION'S CULINARY HEARTS KITCHEN From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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