Golden Oyster Stew
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, melted|
|Sliced mushrooms||2 Cup (32 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Sharp cheddar cheese||4 Ounce, shredded|
|Canned cream of potato soup||10 1⁄2 Ounce, undiluted|
|Diced pimiento||2 Ounce, undrained|
|Hot sauce||1⁄4 Teaspoon|
|Oysters||12 Ounce, undrained|
Saute onion and celery in butter until tender.
Add mushrooms, and cook 2 minutes.
Add flour, and cook 1 minute, stirring constantly.
Gradually add milk, cook over medium heat, stirring frequently, until mixture is thickened and bubbly.
Stir in cheese, soup, pimiento, and seasonings, cook over medium heat, stirring often, until cheese melts and mixture is thoroughly heated.
Add oysters and oyster liquid, reduce heat, and simmer 5 to 8 minutes or until edges of oysters curl.
Calories 257 Calories from Fat 125
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 8.1 g40.5%
Trans Fat 0 g
Cholesterol 69.1 mg23%
Sodium 648.9 mg27%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0.8 g3.2%
Sugars 5.8 g
Protein 14 g28%
Vitamin A 12.8% Vitamin C 9.8%
Calcium 24% Iron 18.8%
*Based on a 2000 Calorie diet