Classic Oyster Stew
|Milk||2 Cup (32 tbs)|
|Light cream||2 Cup (32 tbs)|
|Oysters/2 cans (8 ounces each) oysters||1 Pint|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
1. Scald milk with cream in medium-size saucepan over low heat, but do not boil; stir in salt and paprika.
2. Heat oysters and their juice in butter or margarine until edges of oysters begin to curl in medium-size saucepan; stir in scalded-milk mixture.
3. Ladle into heated soup bowls or mugs. Serve with oyster crackers, if you wish.