Text 20660, 94 rader
Skriven 2007-09-25 23:33:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Oyster 2
================
[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Oyster Stew
 Categories: Seafood, Soup
      Yield: 4 Servings
 
      1 qt Skim milk
      2 tb Arrowroot
     12 oz Low fat cottage cheese
     36    Oysters (about 1 pint)
  1 3/4 c  Oyster liquid**
    3/4 c  Chopped onion, in all
    1/2 c  Chopped celery, in all
      2 tb Diet margarine, in all
      2 ts Chef Paul Prudhomme's
           Seafood Magic
    1/4 c  Finely chopped parsley
 
  ** Drain off the liquid from your oysters. If there is less than 1 and
  3/4 cups, add the missing amount in water to the oysters, wait about
  10 minutes and drain into the oyster liquid.
  Place cottage cheese in blender or food processor and blend about 5
  minutes, or until thick and creamy and all lumps are gone. Measure out
  1/2 cup of this mock cream, and reserve the rest to use in cream
  sauces or as a dip. (Or add 2 teaspoons cider vinegar to remainder
  and use as a sour cream substitute.)
  Mix arrowroot with 4 tablespoons oyster liquid and set aside.
  In a saucepan over high heat, bring skim milk to steaming (about 200
  degrees). Turn off heat.
  Place a 10-inch skillet over high heat. When skillet is very hot, add
  1/2 cup chopped onion and 1/4 cup chopped celery and cook 2 minutes.
  Add 1 tablespoon diet margarine and cook another 2 minutes. Add
  Seafood Magic, and cook 1 minute. Add remaining 1/4 cup each chopped
  onion and celery, and all of the parsley. When vegetables begin to
  stick hard to the bottom of the skillet (about 6 minutes), add 1 cup
  oyster liquid and cook 4 minutes. Add remaining 1/2 cup oyster
  liquid, stir and cook 1 minute. Add the arrowroot mixture and stir
  well. Transfer this mixture to a large pot placed over high heat and
  bring to a simmer. Add the oysters and cook 2 minutes. Add remaining
  1 tablespoon diet margarine, and, when it begins to melt, add the
  skim milk. Cook 4 minutes and turn off heat. Add the 1/2 cup mock
  cream, stirring until thoroughly blended into mixture. Serve
  immediately.
  
  Makes 6 Servings; approximately 166 calories per serving
  Copyright 1996 Magic Seasoning Blends, Inc. All Rights Reserved,
  
  From: Dave Drum                       Date: 04-14-97  Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OYSTER STEW
 Categories: Soup, Seafood, Main dish, Anderson
      Yield: 4 servings
 
      1 c  Milk
      1 c  Light cream
      1 pt Shucked oysters
           -(do not drain)
      2 tb Butter or margarine
    1/4 ts Salt
    1/4 ts Celery salt
      1 pn Pepper
      1 pn Paprika
 
  HEAT 4 SOUP BOWLS. Scald the milk and cream in a large heavy saucepan
  over moderately high heat. Drain the oyster liquor into a separate
  saucepan and bring to a boil. Spoon 2 tablespoons of the hot liquor
  into a third sauce- pan, add the oysters and butter, and heat,
  uncovered, over moderate heat, swirling the oysters around 3 to 4
  minutes until their edges just begin to ruffle. Add the oysters at
  once to the hot milk mixture, mix in the hot oyster liquor, salt,
  celery salt, pepper and paprika. Ladle into the heated bowls and
  serve piping hot with oyster crackers.
  
  This is based on the oyster stew at New York's famous Grand Central
  Oyster Bar.
  
  JEAN ANDERSON
  
  PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:28:31, 25 Sep 2007
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