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Full Online Book HomeLearning KitchenFishandseafood - Oyster Soup
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Fishandseafood - Oyster Soup Post by :ideadoc1 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1688

Click below to download : Fishandseafood - Oyster Soup (Format : PDF)

Fishandseafood - Oyster Soup

1/2 cup margarine
1 qt oysters, drained (reserve liquor) and rinsed
1 rib celery, finely chopped
1 small carrot, peeled and finely chopped
4 qts 2 percent milk
1 tsp Sea salt
Freshly ground black pepper to taste
1 tsp powdered chicken boullion


Melt margarine in large stockpot.Turn heat up and add oysters, celery and carrot. Cook until oysters curl and vegetables are tender. Add reserved oyster liquor and milk, sea salt and pepper to taste.Bring mixture up to almost a boil and then turn down and simmer for 2 or 3 hours.

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1 pint shelled oysters 1/4 cup butter 1/2 cup chopped onion 1/2 cup chopped celery 1/3 cup chopped bell pepper 3 tablespoons flour 5 cups milk 1-1/2 teaspoons salt 1/2 teaspoon pepper 1/2 tablespoon Worcestershire sauce Drain oysters and save liquid. Melt butter. Add onions, celery and bell pepper. Sauté until tender. Add flour and stir until smooth. Gradually add milk and oyster liquid. Add salt and pepper. Heat to boiling point. Reduce heat and let cook for 15 to 20 minutes. Add oysters and Worcestershire sauce. Let cook until oysters curl, about 3 to 5 minutes. SERVES: 10 - 12
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1 cup bacon fat and 1 cup corn oil or 2 cups corn oil 1 green onion, minced 1 cup self-rising flour 1/4 cup self-rising cornmeal 1/2 tsp. salt 1 egg, slightly beaten Kernels from 1 ear fresh corn 1/2 pt. oysters, drained Heat fat and oil in a 2-quart saucepan to 375 degrees. Chop drained oysters and combine with flour, cornmeal, salt, egg, corn and green onion. Stir until just mixed. You should be able to form a moist, sticky ball using 2 spoons; if too thin add more flour, if too thick add water. Drop by rounded tablespoonfuls into
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