Creamed Oysters, Eggs and Mushrooms
|Fresh mushrooms/One 8 ounce can mushrooms||1⁄2 Pound|
|Onion||1⁄2 Medium, sliced|
|Hot water||1 Cup (16 tbs)|
|Fat/Salad oil||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Cayenne pepper||1 Dash|
|Bottled milk/1 cup evaporated milk and 1 cup water||2 Cup (32 tbs)|
|Oysters with liquid||24 (2 dozen)|
|Shelled hard cooked eggs||3 , quartered|
If fresh mushrooms are used, wash and remove stems; slice caps.
Simmer the stems with onion and the hot water, covered, until about 1/4 c liquor remains; drain and reserve this liquor.
Saute the sliced mushrooms in the fat until tender—about 5-10 min.
Meanwhile, melt butter in top of double boiler, stir in flour and seasonings, then stir in the 2 c milk.
Simmer the oysters in their liquor until the edges just begin to curl.
Then drain off the oyster liquor, combine it with the mushroom liquor and add enough milk to make 1 c.
Add this liquor to mixture in double boiler, and cook over boiling water until thickened, stirring constantly.
Add mushrooms, oysters, and hard-cooked eggs; heat and serve over hot buttered toast, or in Toast.
Serving size: Complete recipe
Calories 2570 Calories from Fat 1307
% Daily Value*
Total Fat 147 g225.6%
Saturated Fat 61.5 g307.7%
Trans Fat 0 g
Cholesterol 1386.2 mg462.1%
Sodium 3926.7 mg163.6%
Total Carbohydrates 165 g55.1%
Dietary Fiber 8.4 g33.7%
Sugars 32.7 g
Protein 149 g298.6%
Vitamin A 157.6% Vitamin C 163.9%
Calcium 67.3% Iron 329.9%
*Based on a 2000 Calorie diet