| 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.
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”