Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives

Oyster Stew for 100


This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds




Servings: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each

3 gallon (18 lb) oysters, with liquid
2 3/4 quart (3 lb 4 oz) milk, nonfat, dry
3 1/2 gallon water, warm
1 1/4 quart (2 lb 8 oz) butter or margarine
2 teaspoon pepper, black
6 tablespoon (4 oz) salt

Remove any pieces of shell from oysters. Cook oysters in their own liquid over low heat,
stirring constantly, until the edges of the oysters begin to curl. Reconstitute milk and
warm water; heat to just below boiling. DO NOT BOIL. Add butter or margarine and
seasonings to milk. Mix well. Add oysters and serve immediately.

NOTE:
Other types of milk may be used in place of nonffat dry milk and warm water.




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.