| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 4 |
|
Onions; chopped |
| 4 |
|
Potatoes; chopped |
|
|
Water |
| 1 |
|
Stick butter |
| 3 |
pt |
Half-and-half (or more) |
| 1/2 |
pt |
Whipping cream (up to) |
| 6 |
|
Dozen oysters; fresh or canned |
| 1 |
lb |
Bacon |
INSTRUCTIONS
Cook, drain & crumble bacon. Cook potatoes & onions in only enough water to
cover. Drain & add butter. Add bacon & oysters. Over VERY LOW heat, add
half-and-half & whipping cream & heat until oysters plump up. Do not use
high heat or bring to a boil or mixture will curdle. Serve piping hot.
MARY BRYANT
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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