Lynn's Oyster Pie
6 tablespoons flour
3 tablespoons oil
3 tablespoons butter or margarine
2 ribs celery, chopped
6 green onions, chopped
1/2 bell pepper, chopped
1 medium yellow onion, chopped
1 clove garlic, minced
2 tablespoons chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
6 dozen oysters, drain, reserve liquid
12 to 16 3" frozen unbaked pastry shells, partially baked
In Dutch oven make a roux with flour, oil and butter. Cook over medium heat,
stirring until golden brown. Add celery, green onions, bell pepper, onion,
garlic, and parsley. Saute until vegetables are wilted. Add salt, pepper and
oyster liquid. Cook slowly until very thick. Drain oysters on paper towels and
cut in half. Add to mixture and simmer 5 minutes or until edges curl. If oysters
thin mixture too much, remove oysters with slotted spoon, and reduce liquid over
high heat until very thick again. Return oysters to sauce. Let cool before
filling partially baked pastry shells. Pies can be refrigerated or frozen at
this time and baked just before serving in a preheated 300 degree oven 20
minutes.
Yield: 12 - 16 pies.
The 21st century must be the century of education and the century
of the teacher.
- Bill Clinton