Tippi's New Orleans Dancing Treat
2 pints oysters – cleaned and drained
1 large bowl
1 Tbsp celery salt
1 Tbsp black pepper
2 cups white wine
1 large saucepan
2 cans mushroom soup
2 cups mushrooms – fresh and chopped
1 large platter
1 cup bacon bits
2 to 3 bottles white wine
Pour 2 pints of cleaned oysters into a large bowl and then blend celery salt, black pepper and white wine into the mixture. Stir the mixture thoroughly and then pour the ingredients into a large saucepan. Heat the mixture over “Medium” heat until the wine starts to boil. Next, reduce the heat to “Low” and then blend 2 cans of mushroom soup and 2 cups of chopped mushrooms into the pan. Stir the ingredients until well blended. Let the mixture cook for 25 minutes – stirring continuously. Lastly, pour this hot dish onto a large platter and top the dish with bacon bits. Serve this dish with 2 to 3 bottles of white wine.
From the Detour Memphis Cookbook Line.