Oyster Hominy Stew

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Oyster Hominy Stew Ingredients

1 qt Shucked oysters	1/8 ts White pepper
Oyster liquor, plus enough	1 Crumbled chicken bouillon
To make 3 cups	Cube
1/4 c Diced bacon	2 tb Toasted sesame seeds
1/2 c Chopped green pepper	1 tb Dry white wine
1/2 c Chopped onion	2 c Cooked or canned hominy,
1/3 c Minced celery	Heated & drained
1/4 c Melted butter	Chopped chives or parsley
1/4 c Flour	(for garnish)
1 ts Salt	Hard crusty rolls

Instructions for Oyster Hominy Stew

Drain oysters, reserving liquor. Saute bacon until brown; add green pepper, onion & celery, sauteeing until vegetables soften. Melt butter in separate pan; stir in flour, salt & white pepper. Cook over low heat, stirring constantly. Add reserved oyster liquor; cook until sauce is slightly thickened, stirring constantly. Add crumbled bouillon cube, sauteed vegetables, oysters & sesame seeds; cook until edges of oysters begin to curl & stew is piping hot. Stir in wine. Measure 1/3 cup heated hominy into each of 6 bowls; fill with stew. Garnish with chives & serve with hard, crusty rolls. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: ChickenCuisine: Uncategorized

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