Oyster Stew
Yield: 4 servings
1 pt Oysters with liquor 2 c Lowfat milk
1 tb Butter 1/8 ts Cayenne pepper
Combine the oysters, oyster liquor, and butter in a skillet. Cook
until the edges of the oysters curl. Add the milk. Heat just to
boiling.
Sprinkle with the cayenne pepper, Ladle into hot bowls. Garnish
with chopped fresh parsley if desired.
Makes 4 1/2 cup servings.
PER SERVING: calories - 154, carbohydrates - 10 g., protein - 14
g., fat - 7 g., sodium - 184 mg., potassium - 337 mg., cholesterol -
65 mg. Exchanges = 1 Lean Meat, 1 Milk, 1 Fat
FROM: The American Diabetes Association Holiday Cookbook by Betty
Wedman, M.S., R.D. copyright 1986
441 pt Oysters with liquor 2 c Lowfat milk
1 tb Butter 1/8 ts Cayenne pepper
Combine the oysters, oyster liquor, and butter in a skillet. Cook
until the edges of the oysters curl. Add the milk. Heat just to
boiling.
Sprinkle with the cayenne pepper, Ladle into hot bowls. Garnish
with chopped fresh parsley if desired.
Makes 4 1/2 cup servings.
PER SERVING: calories - 154, carbohydrates - 10 g., protein - 14
g., fat - 7 g., sodium - 184 mg., potassium - 337 mg., cholesterol -
65 mg. Exchanges = 1 Lean Meat, 1 Milk, 1 Fat
FROM: The American Diabetes Association Holiday Cookbook by Betty
Wedman, M.S., R.D. copyright 1986
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