Title: Oyster Stew #2
Categories: Soup
Yield: 8 Servings

4 Onions; chopped
4 Potatoes; chopped
Water
1 Stick butter
3 pt Half-and-half (or more)
1/2 pt Whipping cream
3 -(up to)
6 Dozen oysters; fresh or
-canned
1 lb Bacon

Cook, drain & crumble bacon. Cook potatoes & onions in only enough water to
cover. Drain & add butter. Add bacon & oysters. Over VERY LOW heat, add
half-and-half & whipping cream & heat until oysters plump up. Do not use
high heat or bring to a boil or mixture will curdle. Serve piping hot.

MARY BRYANT

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.