| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Dairy |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 1 |
pt |
Oysters |
|
|
Salt to taste |
| 2 |
lb |
Shrimp — cooked and peeled |
| 2 |
dr |
Onion juice |
| 1/4 |
c |
Butter |
| 1/4 |
ts |
Pepper |
| 3/4 |
lb |
Mushrooms |
| 3/4 |
c |
Chicken — cooked and diced |
| 3/4 |
c |
Cream |
| 2 |
tb |
Sherry |
| 1/4 |
c |
Flour |
| 1 |
ts |
Parsley — finely chopped |
| 1 |
ds |
Cayenne |
INSTRUCTIONS
Parboil oysters. Make sauce of cream, flour and butter. Add seasoning,
then shrimp, mushrooms, chicken, oysters, sherry and parsley. Heat
through. Serve hot. "Charleston Receipts" formatted by Mary Bowles.
Recipe By :
From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Down in the mouth? It’s time for a faith lift”