Edwards Oysters And Ham
|Frozen patty shells||10 Ounce (1 package)|
|Chicken flavored bouillon granules||1 Teaspoon|
|Boiling water||1⁄2 Cup (8 tbs)|
|Fresh oysters||12 1⁄2 Ounce, undrained (1 container)|
|All purpose flour||3 Tablespoon|
|Whipping cream||1 Cup (16 tbs)|
|Lemon juice||1⁄2 Teaspoon|
|Worcestershire sauce||1⁄4 Teaspoon|
|Onion salt||1⁄8 Teaspoon|
|Dry mustard||1⁄8 Teaspoon|
|Diced cooked ham||2⁄3 Cup (10.67 tbs) (country style)|
|Coarsely ground pepper||To Taste|
|Chopped parsley||1 Tablespoon|
Bake patty shells according to package directions, remove centers, and discard.
Set shells aside.
Dissolve bouillon granules in boiling water, set aside.
Drain oysters, reserving liquid, set aside.
Melt 3 tablespoons butter in a heavy saucepan over low heat, add flour, stirring until smooth.
Cook about 1 minute, stirring constantly.
Gradually add bouillon, oyster liquid, and whipping cream, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in lemon juice, Worcestershire sauce, onion salt, and dry mustard.
Remove mixture from heat, cover and set aside.
Melt 2 tablespoons butter in a heavy skillet, add oysters.
Cook over medium heat, stirring constantly, until edges begin to curl; drain.
Add oysters and ham to sauce, cook over medium heat, stirring constantly, just until thoroughly heated.
Spoon over patty shells.
Sprinkle with ground pepper and parsley.