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Lion House Oyster Stew |
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Serves: 6 Print this Recipe3 tablespoons margarine 3 tablespoons flour 2 cups milk 2 cups light cream 2 8-ounce cans oysters and juice 1/2 teaspoon salt 1/4 teaspoon black pepper Melt margarine in heavy saucepan, and stir in flour to make roux. Gradually add milk and light cream; cook and stir till thickened. Add oysters with juice and seasonings. Heat slowly to simmer point. Serve when oysters are hot-do not boil. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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