Oysters And Artichoke Casserole Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 package: Frozen artichoke hearts,
1 quart: Large oysters,
1 each: Bunch green onions, minced
1/2 cup: Browned flour,
2 T: Lemon juice,
1 each: Pinch thyme, salt, pepper
1/2 lbs: Mushrooms, sauteed in butter
1/4 lbs: Butter,
1/2 cup: Fresh parsley, minced
Dry white wine,
1 each: Thinly sliced unpeeled lemon,
Paprika, cayenne pepper
Directions:
Cook artichoke hearts as directed on package. Place in a flat,
buttered casserole. Cover with sauteed mushrooms. Cook oysters in
their liquid until edges begin to curl. Drain thoroughly in colander,
reserving liquid. Melt butter and sautee onion until tender; add
parsley and cook a minute. Add flour, stirring until smooth. Add
enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings
and stir constantly until thick. Add oysters and spoon mixture over
artichokes and mushrooms. Arrange lemon slices over top; add a dash
or two of paprika and bake at 350 degrees about 10 minutes or until
bubbling. Mrs. Maynard C. Nicholl
Source from luhu.jp
buttered casserole. Cover with sauteed mushrooms. Cook oysters in
their liquid until edges begin to curl. Drain thoroughly in colander,
reserving liquid. Melt butter and sautee onion until tender; add
parsley and cook a minute. Add flour, stirring until smooth. Add
enough white wine to oyster liquid to make 1 1/2 cups. Add seasonings
and stir constantly until thick. Add oysters and spoon mixture over
artichokes and mushrooms. Arrange lemon slices over top; add a dash
or two of paprika and bake at 350 degrees about 10 minutes or until
bubbling. Mrs. Maynard C. Nicholl
Source from luhu.jp