|Food of Japan|
|by Shirley Booth|
In the past North Americans have not been great fans of Japanese food, perhaps feeling it to be too alien in style and ingredients.
Results 1 - 10 of 105 for oyster soup
This is a famous old Virginia recipe. Pour oysters in colander and ... from heat. Pour into a tureen over small squares of toast and serve immediately. on
One quart canned ... one quart of oysters, one quart boiling milk and ... cream. Salt, butter, and pepper to taste. Boil a few moments and serve. . True
Melt butter in ... until smooth. Add oyster water. Add oysters ... cream of mushroom soup. Cook 5 ... chopped by hand. Add salt and pepper. Simmer 30 minutes.
Add 1 1/2 cups cold water to oysters and bring to ... cream of mushroom soup, mixing a ... to serve, add 1/4 cup dry sherry. Stir, and heat 1 minute more.
Strain artichoke hearts. ... from artichokes and oysters. Set aside. ... and parsley. Add soups. Mix and ... (Oysters curl up on ends, and soup is creamy).
Saute onion and ... drained artichokes and oysters; cook 3 ... liquid and mushroom soup. Simmer about ... minutes or more. Reheat and serve. Yield: 6 servings.
Mix soup, milk and ... Heat, then add oysters and nutmeg. Cook ... oysters just before serving or they will over cook. Butter is better for oyster soup.
Melt butter in ... until soft. Cut oysters in half and ... 2 cans of soup and artichoke hearts. ... seasoning to taste. Serve with crackers and salad and enjoy.
Make roux: 1 ... onions and parsley. Use food processor on artichokes and oysters and add oyster liquid and if necessary add water. Cook 1 hour. Serves 8.
Pour crackers in a large bowl. Mix other ingredients together and pour over crackers. Let set for 3 hours, stirring occasionally.
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