Phyllis diller's oyster stew

Yield: 10 Servings

Measure Ingredient
3 cups Canned oysters or fresh; drain -- reserve liqui
¼ pounds Butter
1½ quart Butter
1½ quart Low-fat milk
1 teaspoon Salt
1 teaspoon Cracked black pepper

WALDINE VAN GEFFEN VGHC42A

In a large saucepot, heat the butter over med-high heat. Add the oysters an d cook for 3 to 5 minutes, or until heated through. Add the reserved juice, milk, salt and pepper. Stir occasionally and continue to cook just until ho t. (Do not allow the stew to boil or the oysters will be rubbery. Source: C ooking with Regis & Kathie Lee.

From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00

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