| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | pt | Oysters |
| 1 1/2 | Stick butter | |
| 1 | Lemon, juice of | |
| 2 | T | Worcestershire |
| 20 | Tabasco | |
| 1 | t | Dry mustard |
| 1 | Handful chopped parsley | |
| 1 | Clove garlic, crushed or | |
| 1/2 | t | Garlic salt |
| 6 | Baked potatoes |
INSTRUCTIONS
Bake potatoes. Mix all ingredients except oysters in saucepan. Simmer a few minutes. Do not boil. Add oysters with juice and cook just long enough for oysters to curl. Slice baked potatoes and put in soup bowl. Pour oysters and sauce over. Serve hot. MRS BETTY GOULD COVINGTON, LA From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 434
Calories From Fat: 139
Total Fat: 15.8g
Cholesterol: 40.7mg
Sodium: 280.9mg
Potassium: 1707.6mg
Carbohydrates: 66.2g
Fiber: 7g
Sugar: 4.1g
Protein: 8.1g