2 (12 oz.) cans shucked oysters, fresh or frozen
1 (10 3/4 oz.) can condensed cream of mushroom soup
2 c. oyster liquid and milk
1/4 c. butter
1/2 tsp. salt
1 tbsp. sherry
Paprika

Thaw frozen oysters. Drain oysters and reserve liquor. Combine all ingredients except oysters and sherry in a 3-quart saucepan. Heat; stirring occasionally. Add oysters. Heat 3 to 5 minutes longer or until edges of oysters begin to curl. Add sherry. Sprinkle with paprika. Makes 6 servings.