Recipe - Oysters Abbeville

2 lg Dozen oysters
4 tablespoon Margarine
One half cup Onion; finely minced
One half cup Celery; finely minced
One fourth cup Bell pepper; finely minced
One half teaspoon Salt
1 teaspoon Worcestershire sauce
1 tablespoon Lemon juice
One fourth cup Parsley; chopped
One half cup Dry sherry
One half cup Italian bread crumbs
One fourth cup Grated parmesan cheese
Paprika

Drain oysters; set aside. Melt margarine in saucepan. Saut‚ onions,
celery and bell peppers until onions are clear, about 5 minutes. To this
add salt, Worcestershire sauce, lemon juice and parsley. Simmer two
minutes; remove from heat and blend in sherry. Place oysters in a buttered,
flat two quart casserole. Pour margarinesherryvegetable mixture evenly
over oysters. Sprinkle toasted bread crumbs and cheese over this. Dot with
margarine. Sprinkle with paprika. Bake in 350 degree oven for 10 to 15
minutes. Serves 4.

Four individual ramekins may be used, adding six oysters to each ramekin
and dividing remainder of mixture over the oysters. Now set your teeth in!

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.