Recipe - Oyster Saute

2 tablespoon Margarine
One half cup White wine
1/3 cup Celery; chopped
2 cup Sliced mushrooms
One half cup Green onions; chopped
One half cup Red or green bell pepper;
chopped
1 One half pt Oysters
1 teaspoon Dill weed
Chopped parsley
1 Squeeze of lemon

Saute vegetables in margarine and white wine in a saucepan until
tendercrisp. Add oysters and dill weed and cook until oysters are opaque.
Sprinkle with parsley and squeeze of lemon.

Makes 6 servings of 160 calories, 4 grams fat, 55 milligrams cholesterol,
375% USRDA for zinc and 36% USRDA for iron each.

NEWSPAPER ARTICLE, FROM AMERICAN

HEART ASSOCIATION'S CULINARY

HEARTS KITCHEN

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.