Try this Oysters and Artichoke Casserole recipe, or contribute your own.
Suggest a better descriptionCook artichoke hearts as directed on package. Place in a flat, buttered casserole. Cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl. Drain thoroughly in collander, reserving liquid. Melt butter and sautee onion until tender; add parsley and cook a minute. Add flour, stirring until smooth. Add enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick. Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon slices over top; add a dash or two of paprika and bake at 350 degrees about 10 minutes or until bubbling. Mrs. Maynard C. Nicholl From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037. Funds from sale of book used in restoration and maintenance of the 17th century inn (hint, hint). File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/london13.zip
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 175 | ||
Calories from Fat: 165 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.3g | 24 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 48.5mg | 15 % | |
Sodium 154mg | 5 % | |
Potassium 107.7mg | 3 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 1.8g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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