1/2 of 16 oz. pkg. frozen mixed broccoli, cauliflower, and carrots
1 sm. onion, cut into thin wedges
1/2 tsp. instant chicken bouillon granules
1/8 tsp. white pepper
1 bay leaf
2 (12 oz.) cans evaporated skim milk
1 pt. shucked oysters or 2 (8 oz.) cans whole oysters

Cut up any large vegetables. In a 3-quart saucepan, combine vegetables, onion, bouillon granules, pepper, bay leaf, and 1/2 cup water. Bring to boiling; reduce heat. Cover and simmer over medium heat for 5 to 7 minutes or until vegetables are crisp-tender. Do not drain. Stir in evaporated milk; heat through. Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently. (If using canned oysters, first heat through.) Remove bay leaf. Makes 6 servings.