Yield: 6 Servings
|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|
|1 teaspoon||Dill weed|
|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
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, .