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Print this Recipe    Oyster Stew

OYSTER & CAULIFLOWER STEW
serves 4

2 tablespoons butter or margarine
1 pint shucked standard oysters with liquid, canned
1 tablespoon corn starch
2 cups half and half or skim milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/2 teaspoon hot sauce or less to taste (optional)
cauliflower flowerettes, half cooked (or other cooked or canned veggies)
paprika for garnish

In 8 cup microwave safe glass measure, place butter or margarine.
Heat, covered with paper twoel, on HIGH (100% power) 45 seconds or
until melted. Meanwhile, drain oysters, reserving liquid. To Melted
butter or margarine, add oysters. Cook on HIGH for one minute.
With slotted spoon, remove oysters to container or pot with drained
vegetables. To cooking liquid gradually add corn starch, stir until
blended. Add half and half or skim milk, stir till mixed. add in
oyster liquid and mix. Add salt, pepper and onion powder. Cook on
HIGH 4-5 minu6es or until slightly thickened, stirring twice. To
thickened mixture add oysters and cauliflower. Cook on HIGH 2
minutes or just until everything is hot.

Ladle oyster stew into soup bowls. Garnish with a sprinkling of
paprika. If you like, accompany with French Bread.

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