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Title: Phyllis Diller's Oyster Stew
Categories: Seafood
Yield: 10 Servings
| WALDINE VAN GEFFEN VGHC42A | ||
| 3 | c | Canned oysters or fresh; drain -- reserve liqui |
| 1/4 | lb | Butter |
| 1 1/2 | qt | Butter |
| 1 1/2 | qt | Low-fat milk |
| 1 | ts | Salt |
| 1 | ts | Cracked black pepper |
In a large saucepot, heat the butter over med-high heat. Add the oysters an d cook for 3 to 5 minutes, or until heated through. Add the reserved juice, milk, salt and pepper. Stir occasionally and continue to cook just until ho t. (Do not allow the stew to boil or the oysters will be rubbery. Source: C ooking with Regis & Kathie Lee.
From the recipe files of Carole Walberg
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