3 D z Fresh Oysters, drained
5 C loves Garlic, minced
1 C n Cream Of Mushroom Soup
Salt And Pepper To Taste
1 T bsp Olive Oil
1 T bsp Buttter
1 1/2 T sp Fresh Parsley, chopped
1 C n Evaporated Milk (Small Can)
2 t bsp Dry White Wine, divided
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Simmer olive oil, butter, parsley and garlic together. Mix soup, milk and 1 tbs. wine together. If mixture is too thin, add a little flour. Combine all ingredients and cook about 15 minutes. Add remainder of white wine, salt and pepper while cooking. Serve over cooked thin spaghetti.
Source: Pots, Pans and Pioneers, III Posted to MC-Recipe Digest V1 #210
Date: Wed, 21 Aug 1996 08:00:19 -0400
From: billspa@icanect.net (Bill Spalding)
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