Recipe - Oyster Hominy Stew

1 qt Shucked oysters
Oyster liquor, plus enough
To make 3 cups
One fourth cup Diced bacon
One half cup Chopped green pepper
One half cup Chopped onion
1/3 cup Minced celery
One fourth cup Melted butter
One fourth cup Flour
1 teaspoon Salt
1/8 teaspoon White pepper
1 Crumbled chicken bouillon
Cube
2 tablespoon Toasted sesame seeds
1 tablespoon Dry white wine
2 cup Cooked or canned hominy,
Heated & drained
Chopped chives or parsley
(for garnish)
Hard crusty rolls

Drain oysters, reserving liquor. Saute' bacon until brown; add green
pepper, onion & celery, sauteeing until vegetables soften. Melt
butter in separate pan; stir in flour, salt & white pepper. Cook over
low heat, stirring constantly. Add reserved oyster liquor; cook until
sauce is slightly thickened, stirring constantly. Add crumbled
bouillon cube, sauteed vegetables, oysters & sesame seeds; cook until
edges of oysters begin to curl & stew is piping hot. Stir in wine.
Measure 1/3 cup heated hominy into each of 6 bowls; fill with stew.
Garnish with chives & serve with hard, crusty rolls.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip