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Oyster Stew with Vegetables


1/2 (16 oz.) pkg. frozen vegetables (mixed broccoli, cauliflower and carrots)
1 small onion, cut into thin wedges
1/2 tsp. instant chicken bouillon granules
1/2 tsp. white pepper
1 bay leaf
2 (12 oz.) cans evaporated milk
1 pt. shucked oysters or 2 (8 oz.) cans whole oysters

Cut up any large vegetables. In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water. Bring to boiling. Reduce heat. Cover and simmer over medium heat 5 to 7 minutes. Do not drain. Stir in evaporated milk. Heat through. Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently. If using canned oysters, just heat through. Remove bay leaf.

Makes 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.