| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Atlanta |
Seafood |
10 |
Servings |
INGREDIENTS
| 12 |
|
Frozen patty shell, baked |
| 4 |
|
Dozen oysters |
| 2 |
tb |
Butter |
| 1 |
sm |
Onion, grated |
| 4 |
tb |
All-purpose flour |
| 4 |
oz |
Canned chopped mushrooms, drained, reserving juice |
| 1/2 |
c |
Reserved mushroom juice |
|
|
Salt and pepper, to taste |
| 1/8 |
ts |
Cayenne pepper |
| 2 |
tb |
Chopped parsley |
| 1/4 |
ts |
Lemon juice |
INSTRUCTIONS
CJHARTLIN@MSN.COM
Bake patty shells according to package directions, and set aside. In a
saucepan, bring oysters to a boil in their liquor, reduce heat, and simmer
ten minutes. In a separate pan, saute grated onion in butter; blend in
flour, stirring until smooth. Gradually stir in mushroom juice, salt,
pepper, cayenne pepper, parsley, and chopped mushrooms. Add oysters and
lemon juice, cooking five minutes. Pour into patty shells and bake in a
preheated 425°F oven for ten to fifteen minutes. Yield: 10 to 12 Prep Time:
35 to 40 minutes Baking Time: 10 to 15 minutes Source: Atlanta Cooknotes.
Posted to MM-Recipes Digest V4 #6 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 13, 1999
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