Oyster Stew Ahoy A Selection Of 6 by brianjwood

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Oyster Stew Ahoy A Selection Of 6
Submitted by brianjwood on September 10, 2002 at 8:16 am

DESCRIPTION
Oyster Stew Ahoy! A Selection Of 6

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I have just found a source of fresh oysters. One dish I love is stewed oysters, soI checked my recipe manager for inspiration. here is a selection for those like-minded folk.
Cheers, brian

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Chinese Oyster Stew
Categories: Seafood
Yield: 4 Servings

1 cn (10-3/4 ounces) condensed
-Chicken broth
1 Soup can water
2 T Soy sauce
1/4 t Grated gingerroot
1 pn Shucked large oysters
-Undrained
2 c Chopped chinese cabbage
8 Ounces sliced mushrooms
-(about 2-1/2 cups)
1/2 c Bean sprouts
4 Green onions (with tops),cu
-Into 1-inch pieces

Heat broth, water, soy sauce and gingerroot to boiling in 3-quart
saucepan. Add oysters, cabbage, mushrooms and bean sprouts. Heat to boiling reduce heat. Cover and simmer about 2 minutes or until
cabbage is c Ladle stew into bowls and garnish with green onions. Serves 4
SERVINGS; 135 CALORIES PER SERVING.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Cream Of Oyster Stew
Categories: Soups
Yield: 5 Servings

4 T Butter
1/2 c Chopped celery
1/2 c Chopped onion
1/2 c Diced carrots
1/4 t White pepper
Oyster liquor
1 10-12 oz can cream of
-mushroom soup
1/2 c Milk
1/4 c Chopped parsley
1 pt Maryland Oysters,standards

Cream of Oyster Stew

Melt butter in a 2 quart saucepan. Saute celery,
onion, and carrots in melted butter for 5 minutes. Add
white pepper and liquor that has been drained from
oysters. Add mushroom soup and milk; stir until
smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and begin to ruffle.
Serve immediately. Makes 5 cups total. 4 servings of
1 1/4 c each.
Suggestion: Add a splash of sherry right before
serving.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Grand Central Oyster Stew
Categories: Soups
Yield: 2 Servings

8 Freshly opened oysters
1 t Worcestershire
2 T Butter
1 oz Of clam juice
1/4 c Oyster liquor
1/2 t Paprika
1 ds Of celery salt
1 c Half-and-half

Place all of the ingredients except half-and-half and
one tablespoon of the butter in the top part of a
double boiler over boiling water. Don't let the top
pan touch the water. Whisk briskly and constantly for
about 1 minute, until oysters are just beginning to
curl. Add half-and-half and continue stirring briskly,
just to a boil. DO NOT BOIL. Serve piping hot topped
with the remaining 1 T. butter and sprinkled with
paprika.
Note: To make more servings, do 2 at a time. Have
bowls hot, and heat half-and-half before adding.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Leah's Oyster Stew
Categories: Seafood
Yield: 8 Servings

-DIANE RANOLDO (DGGC99C)
1/2 c Butter,or margarine
1 qt Maryland standard oysters
-shucked with liquor
1 qt Half and half
2 c Milk
1 t Salt
1/4 t Pepper
-Paprika,to taste
1 T Parsley,chopped
Oyster crackers

Melt butter in 3 quart double boiler or heavy
saucepan.Add oysters, with liquor and bring just to
the boiling point,but DO NOT BOIL. Slowly stir in the
half and half,milk,salt,pepper and paprika. Heat
,stirring until the edges of oysters curl. Stir in
parsley. Serve immediately with oyster crackers. Makes
about 10 cups.>>> *** I have 2 other recipes for
Oyster Stew in my Maryland Seafood cookbook if you
would like them also. This book has many recipe's for
seafood if you need info on anything else.
This recipe is from, " J. Leah Culp- Food editor
Pasadena, Maryland" Dee in Jersey

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Oyster Stew
Categories: Fish
Yield: 6 Servings

1 pt Shucked oysters,with liquor
1 qt Milk
1/4 c Butter
Salt/pepper to taste
Seafood seasoning (optional)

Cook oysters in their liquor until edges just begin to curl. Add
milk, butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve immediately (for an extra "zip", sprinkle seafood seasoning on each
serving).

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Southern Maryland Oyster Stew
Categories: Soups
Yield: 8 Servings

4 T Butter/margarine
Medium onion,chopped fine
3 Lg.potatoes,cubed in 1/2sq.
1/2 c Water
1 t Salt
1 qt Milk
1/2 t Celery salt
Dash of pepper
1 pt Raw oysters,w/liquor
Paprika

In large frying pan or 3 quart saucepan, melt butter
or margarine over medium heat. Add chopped onion and
cook until soft. Add water, potatoes, and salt; cover
and cook until potatoes are done. Add milk, celery
salt, and dash of pepper. Stir and heat to nearly
boiling over medium heat. Add oysters and continue
heating until edges of oysters curl, stirring
ocassionally to prevent burning. Sprinkle with
paprika. Service piping hot with crisp crackers or
buttered toast. Variation: Add 1/2 cup each of green
pepper, chopped, fresh muchrooms, and celery, chopped,
when onion is added in above recipe.

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