Oyster saute

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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