Recipe - Oyster Pie Picayune

1 Pie crust (dough)
4 Bacon slices, crisp fried
One half cup Shallots, chopped
One half cup Celery, chopped
One half cup Parsley, minced
One fourth cup Bell pepper, chopped
1 pack Mushroom soup mix
1 One half pt Oysters, unwashed
6 One half ounce Crab meat, white, can
2 ounce Mushrooms, button, jar
One half Lemon, juice of
One half teaspoon Salt
One half teaspoon Season All
Tabasco, dash

Line a greased baking dish with pie dough, bake until done but not brown.
Fry 4 slices bacon; save grease. Saute shallots, celery and bell pepper in
2 Tbsp bacon grease. Drain oysters and mushrooms and, using drainedoff
liquid (make up to 1 C if necessary with water), blend in mushroom soup
mix. Heat over med. heat until thickened. Cook oysters over medium fire
until edges curl. Add oysters and liquid to heavy soup mix sauce. Add
shallots, celery and bell pepper. Add drained mushrooms, parsley minced,
SeasonAll, salt and crumbled bacon. Stir and fill pie crust. Place fresh
crust on top. Bake @ 350 til brown. Source: Huitres Volauvent Picaillon
from 13 Apr 75 TIMESPICAYUNE Recipe date: 04/13/75

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini