oyster saute
- Categories
- Seafood
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Margarine |
| ½ cup | White wine |
| ⅓ cup | Celery; chopped |
| 2 cups | Sliced mushrooms |
| ½ cup | Green onions; chopped |
| ½ cup | Red or green bell pepper; chopped |
| 1½ pint | Oysters |
| 1 teaspoon | Dill weed |
| Chopped parsley | |
| 1 | Squeeze of lemon |
Saute vegetables in margarine and white wine in a saucepan until tender-crisp. Add oysters and dill weed and cook until oysters are opaque.
Sprinkle with parsley and squeeze of lemon.
Makes 6 servings of 160 calories, 4 grams fat, 55 milligrams cholesterol, 375% USRDA for zinc and 36% USRDA for iron each.
NEWSPAPER ARTICLE, FROM AMERICAN HEART ASSOCIATION'S CULINARY
HEARTS KITCHEN
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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