4 stalks celery, chopped
1 lg. onion, chopped
1/3 c. parsley, finely chopped
6 med. potatoes, diced
2 carrots, diced
Salt & pepper to taste
2 c. med. white sauce (see recipe below)
1 c. diced ham, fried
1/4 lb. bacon, diced, fried & drained
2 pt. oysters & liquid

MEDIUM WHITE SAUCE:

4 tbsp. butter
4 tbsp. flour
1 tsp. salt
2 c. milk

Pie Crusts: One souffle dish lined with a prebaked bottom crust (which was pricked with a fork and baked at 400 degrees until lightly browned). One top crust.

Pour oysters and liquid into the pot the vegetables are to be cooked in - swish the oysters around, then put them back in their containers and refrigerate temporarily. Add the celery, onion, parsley, potatoes, carrots and enough water to cover them and boil until almost done. Drain.

White Sauce: In 2 quart microwave-proof dish, melt butter in microwave on full power for about 45 seconds. Blend in flour and salt until smooth, using a whip to mix. Gradually, stirring constantly, add the milk. Heat, uncovered, on roast, for 2 minutes; stir. Heat on roast for 2 more minutes. Stir. Then heat on roast for 2 more minutes and stir.

Pour the vegetables into the souffle dish. Add the white sauce, then place the oysters on top of the vegetables. Sprinkle with 3/4 teaspoon paprika and cover with top crust. Bake at 375 degrees for 30 minutes.