Yield: 1 Servings
|3½ ounce||Smoked oysters; canned|
|1 pint||Cherry tomato; whole|
|\N \N||Parlsey; or salad greens|
Spear a moked oyster with a toothpick; add a cherry tomato. Repeat until all tomatoes and oysers have been used. Serve on a bed of parsley or salad greensm such as romaine.
Yeild: Serves 10.
Recipe by: The Army Times Magazine/ Nov. 13, 1978 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998