Oyster saute
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .