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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Savory and delicious served with toast points or biscuits, this dish comes from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 dozen oyster |
3 tablespoons butter |
2 tablespoons red bell peppers, minced |
2 teaspoons onions, minced |
3 tablespoons flour |
1/8 teaspoon cayenne (or to taste) |
salt and pepper, to taste |
1/2 cup parmesan cheese |
Directions:
1. Simmer oysters in their liquid until plump.
2. Drain, saving liquid.
3. Place drained oysters in a buttered casserole and keep warm.
4. Melt butter; saute pepper and onion.
5. Blend in flour and add oyster liquid with enough water to make 1 1/2 cups.
6. Bring to a boiling point, stirring constantly.
7. Season and pour over oysters.
8. Add cheese and bake at 350F for 15 minutes.
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