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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A quick, savory meal from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. Ingredients:
1/2 cup onion, peeled and chopped |
1/2 cup green bell pepper, seeded and chopped |
1/4 cup butter |
1 tablespoon parsley, chopped |
1 cup ketchup |
1 pint oyster |
Directions:
1. Cook onion and green pepper in butter until soft; add parsley, ketchup and oysters.
2. Cook until oysters are plump.
3. Serve at once on toast or with biscuits.
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