[Group photo] Natalie Maynor <maynor@ra.msstate.edu>

Oyster and Wild Rice Casserole

(from Mrs. William O. Luckett, p. 35 of Chi Omega Cookbook) Cook the rice and drain. Melt 1/2 stick butter and sauté chopped pepper until tender but not brown. Add mushrooms (with liquid), salt, pepper, and wine. Simmer 10 minutes. Mix with cooked rice and spread in large shallow casserole. Dip the drained oysters in rest of butter (melted) and arrange in a layer on top of the rice. Drizzle any remaining butter over them. Bake uncovered in 350-degree oven about 30 minutes. Serves 8.

Peas and Asparagus

Pour drained peas into oblong or square casserole. Arrange asparagus spears on top. Reserve liquid from asparagus. Add mushrooms and sprinkle cheese on top of all. Make cream sauce with butter, flour, asparagus juice, and season with curry, salt, and pepper. pour over vegetables and sprinkle paprika on top. Bake for 30 minutes in 350 F. oven.

Back to Dan and Gail Lester

Onward to Don Moore

This page is maintained by Graham Toal <gtoal@gtoal.com>