Oysters and artichoke casserole

 
                      OYSTERS AND ARTICHOKE CASSEROLE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Fish                             Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       pk           Frozen artichoke hearts
      1/2   lb           Mushrooms, sauteed in butter
    1       qt           Large oysters
      1/4   lb           Butter
    1                    Bunch green onions, minced
      1/2   c            Fresh parsley, minced
      1/2   c            Browned flour
                         Dry white wine
    2       T            Lemon juice
    1                    Thinly sliced unpeeled lemon
    1                    Pinch thyme, salt, pepper
                         Paprika, cayenne pepper
 
   Cook artichoke hearts as directed on package. Place in
   a flat, buttered casserole. Cover with sauteed
   mushrooms. Cook oysters in their liquid until edges
   begin to curl. Drain thoroughly in colander, reserving
   liquid. Melt butter and sautee onion until tender; add
   parsley and cook a minute. Add flour, stirring until
   smooth. Add enough white wine to oyster liquid to make
   1 1/2 cups. Add seasonings and stir constantly until
   thick. Add oysters and spoon mixture over artichokes
   and mushrooms. Arrange lemon slices over top; add a
   dash or two of paprika  and bake at 350 degrees about
   10 minutes or until bubbling. Mrs. Maynard C. Nicholl
  
 
 
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