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6 servings1 pint fresh oysters or 2 cans (8 ounces each) whole oysters* Milk 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 1/2 pound fresh mushrooms, cleaned and sliced 1/2 cup chopped green pepper 1/4 cup all-purpose flour 1-1/2 teaspoons salt 1/8 teaspoon pepper Dash ground nutmeg 1/4 cup minced pimiento Buttered toast slices Drain oysters thoroughly; reserve liquid. Add enough milk to liquid to make 2-1/2 cups. Melt Crisco in a large skillet, add mushrooms and green pepper, and sauté for 5 minutes. Sprinkle flour, salt, pepper, and nutmeg over mushrooms; stir to coat evenly. Add milk and oyster liquid gradually while stirring. Cook over medium-high heat, stirring constantly, until sauce boils and thickens. Gently mix in oysters and pimiento. *If fresh oysters are used, heat them in their liquid just until edges curl. |
