Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | Strips bacon |
| 1 medium | Onion |
| 1 \N | Piece fresh oysters with |
| \N \N | Liquid |
| 1 tablespoon | Cornstarch |
| 3 tablespoons | Water |
| ⅛ teaspoon | Kitchen Bouquet |
| \N \N | Cajun or creole seasoning -- |
| \N \N | To taste |
| \N \N | Hot cooked rice |
Cutt bacon into 1-inch pieces. Fry bacon in skillet until crisp. Set bacon aside; pour off drippings and reserve 3 tablespoons.
Peel and dice onion. Brown in bacon drippings. Add oysters with liquid.
Stir. Cook on medium heat until oysters are hot and edges begin to curl, about 5 minutes.
Mix cornstarch and cold water. Add to oyster mixture to thicken. Add Kitchen Bouquet to add color along with Cajun or creole seasoning and chopped chives.
Serve over hot cooked rice. Crumble bacon and sprinkle over top, if desired.
Posted to EAT-L Digest - 31 May 96 Date: Fri, 31 May 1996 23:19:30 -0400 From: "Cindy H." <mulvany@...> Recipe By : Treasured Recipes from the United Sisterhoods of UNCG