Holiday Oyster Stew With Vegetables Recipe
- 1/2 of 16 ounce. pkg. frzn mixed broccoli, cauliflower & carrots (about 2 c.)
- 1 sm. onion, cut into thin wedges
- 1/2 teaspoon instant chicken bouillon granules
- 1/8 teaspoon white pepper
- 1 bay leaf
- 2 (12 ounce.) cans (3 1/3 c. total) evaporated skim lowfat milk
- 1 pt. shucked oysters or possibly 2 (8 ounce.) cans whole oysters
- Cut up any large vegetables.
- In a 3 qt saucepan combine vegetables, onions, bouillon granules, pepper, bay leaf and 1/2 c. water.
- Bring to boiling; reduce heat.
- Cover and simmer over medium heat for 5-7 min or possibly till vegetables are crisp-tender.
- Don't drain.
- Stir in evaporated lowfat milk; heat through.
- Add in undrained oysters to vegetable mix.
- Cover over medium heat about 5 min or possibly till edges of oysters curl, stirring frequently.
- (If using canned oysters, just heat through.)
- Remove bay leaf.
- Makes 6 servings.
- Microwave Directions: Cut up any large vegetables.
- In a 2 qt microwave safe casserole combine vegetables, bouillon granules, pepper, bay leaf and 1/2 c. water.
- Microcook covered on 100% power (high) for 5-7 min or possibly till vegetables are crisp-tender, stirring once.
- Don't drain.
- Stir in evaporated lowfat milk.
- Cook on high for 4-6 min more or possibly till heated through, stirring once.
- Add in undrained oysters.
- Cook on high for 4-5 min or possibly till oysters begin to curl around edges, stirring once.
- (If using canned oysters cook 1 minute on high or possibly till heated through, stirring once.)
- Remove bay leaf.
mixed broccoli, onion, instant chicken, white pepper, bay leaf, milk, oysters
Taken from cookeatshare.com/recipes/holiday-oyster-stew-with-vegetables-19737 (may not work)