Recipe - Creamed Oysters On Rice

1 cup Raw oysters with liquor
2 teaspoon Flour
One half teaspoon Salt
1 ds Tabasco pepper sauce
2 teaspoon Chopped parsley
6 Hard cooked eggs; halved
3 teaspoon Butter or margarine
1 One half cup Milk
1 ds Ground black pepper
1/3 cup Chopped celery
2 cup Hot cooked rice
1 ds Paprika

While looking through the December issue of "Louisiana Country," the
publication for the rural electric cooperatives in that state, I noticed
these oyster recipes that sound worth trying, particularly the Angels on
Horseback (if you like spicy stuff, see my note after recipe).

Cook oysters in liquor about 5 min. or until edges begin to curl. Melt
butter, add flour, and brown slightly. Drain liquor from oysters and add
enough milk to liquor to make 2 cups liquid. Add liquid to flour, blending
until smooth. Simmer, stirring constantly, until thickened. Add salt,
pepper and Tabasco. Add oysters, celery and parsley and cook only long
enough to warm oysters. Place rice on serving dish. Arrange eggs on rice
and pour creamed oysters over all. Sprinkle paprika. Garnish with parsley.
Makes 6 servings.

Posted to EATL Digest by Cheryl Zinsmeyer MaeWestern@AOL.COM on Dec 1,
1997