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.
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