Ingrients & Directions
1 pt Shucked oysters with juice
1/2 c Chopped green pepper
1/2 c Chopped celery
4 tb Butter
5 tb Flour
2 c Hot milk
1 ts Salt
Freshly ground pepper
2 tb Chopped pimento
Pastry for 1 crust pie
Simmer oysters in their own liquid about 5 minutes, or until edges begin to
curl. Saute peppers and celery in butter until tender. Blen in flour, add
milk, and cook, stirring, until sauce thickens. Add oysters, seasonings,
and pimento and stir together gently.
Pour into buttered casserole. Top with stand pie pastry. Bake in 425F
oven 15-20 minutes, or until crust is brown. Yield: 4 servings.
Yields
4 Servings