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My Mothers Oyster Stew
Posted by Terri Parrow - Viewed 3116 times

Oyster Stew

1 stick margerine or butter
1 quart oysters
Dash of salt
Dash of pepper
Blurp of Worchestershire Sauce
Generous amout (to taste) Old Bay Seasoning
1 quart half and half, and or milk
 

  • Melt butter in large pan, slowly, so the margerine doesn't burn.
  • Drain oysters, add to melted butter
  • Add salt, pepper, Worchestershire sauce and Old Bay
  • Watch carefully - when edges of the oysters curl, they are cooked
  • Remove from heat
  • In the meantime, in another large pan, heat the milk and/or the half and half slowly, so it doesn't curdle
  • It must be watched - this can be done while you are doing the oysters
  • When heated to the boiling point, pour it over the oysters
  • Heat, watching and stirring gently
  • Turn off and let it stand until supper.
  • It can be heated up again.





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