Veal fettuccini with oysters and artichokes

 
                 Veal Fettuccini With Oysters And Artichokes
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood/Fish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      Medium        oysters in their liquor
    1 1/4  C.            cold water -- added to oysters
                         and set aside
    2      Sticks        butter or oleo
    1      C.            artichoke hearts -- quartered
    3                    veal cutlets (very thin -- cut
                         into 1/4-inch julienne strips)
      1/2  Lb.           fettuccini noodles
    1      Can           evaporated milk
      1/2  C.            chopped green onions
                         Seasoned Flour Mix:
      1/4  C.            flour
    1 1/2  Tsp.          salt
    1 1/4  Tsp.          white pepper
    1      Tsp.          onion powder
      1/2  Tsp.          cayenne pepper
      1/2  Tsp.          paprika
 
 Combine seasoning mix. Add slices of veal and toss. In
 large nonstick skillet, melt 1 stick butter. Cook veal very
 fast, about 5 minutes. Quarter artichokes. Add artichokes,
 green onions and rest of flour mix to veal. Add 3 tablespoons
 more butter. Cook 2 minutes. Stir in 1/4 cup oyster water.
 Cook 1 minute. Add remaining oyster water and 4 tablespoons
 butter and the evaporated milk. Cook about 3 minutes. Stir
 lightly; add oysters and 4 tablespoons butter until melted.
 Cook about 5 minutes to cook oysters. Add cooked noodles.
 Turn off burner, set 5 minutes. To serve roll pasta and
 arrange oysters and veal on each serving. Delicious.
 
 
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