PATTY SHELLS:

1 (3 oz.) Philadelphia cream cheese
1 stick butter
1 c. all-purpose flour, sifted

Beat all ingredients in mixer or food processor. Shape into balls the size of large marbles. Press in miniature muffin pan, or regular size muffin pan that has been greased and floured. Bake at 350 degrees for 10-15 minutes. Makes 24 small shells. May be frozen.

OYSTER PATTIES (FILLING) :

4 dozen oysters
3 sticks butter
1 1/2 c. flour
2 c. green onions, chopped
1 c. celery, chopped
3 cloves garlic, minced
1/2 c. parsley
1/2 tsp. thyme
2 bay leaves
1 c. mushrooms and stems, chopped
Salt and pepper to taste
Regular-size patty shells, heated
1 tsp. salt (optional) (oysters are already salty)
1 tsp. pepper (optional)
1 tsp. red pepper (optional)
1 or 2 c. oyster water, mushroom juice, or milk to thin

Be careful not to make too thin. May be frozen ahead, and cold filling added to cold shells then warmed together. Top with paprika.