OYSTER STEW

OYSTER STEW
Requested by Gerald C.
Recipe By : Louise
Serving Size : 2
Categories : Soups, Seafood, Oysters
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8 Freshly opened oysters
1 t Worcestershire
2 tb Butter
1 oz Of clam juice
1/4 c Oyster liquor
1/2 ts Paprika
1 d Of celery salt
1 c Half-and-half
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1. Place all of the ingredients except half-and-half and one tablespoon of the butter in the top part of a
double boiler over boiling water. Don't let the top pan touch the water.
2. Whisk briskly and constantly for about 1 minute, until oysters are just beginning to curl. Add half-and-half and continue stirring briskly, just to a boil. DO NOT BOIL.
3. Serve piping hot topped with the remaining 1 T. butter and sprinkled with paprika.
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Note: To make more servings, do 2 at a time. Have bowls hot, and heat half-and-half before adding.
ALSO: Canned oysters may be used.

CROCKPOT IRISH STEW

CROCKPOT IRISH STEW
Recipe By : Louise
Serving Size : 8
Categories : Stews & Soups
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2 lb Lamb, boneless -- cubed, browned & drained
2 ts Salt
1/4 ts Pepper
2 c -- Water
1 sm Bay leaf
2 md Carrots -- pared & cut in 1/2"slices
2 sm Onions, thinly sliced
4 md Potatoes, pared & quartered
1/4 c Barley
10 oz Mixed vegetables, frozen
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1. Season cubed lamb with salt and pepper. Add remaining 
ingredients, stir well.
2. Cover and cook on low 10-12 hours.
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May substitute beef or pork cubes for lamb

Ranch Stew

Ranch Stew
Recipe By : Louise
Serving Size : 10
Categories : Soup
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2 pounds lean beef -- or any leftover meat
1/2 package frozen carrot slices
1/3 cup onion flakes
2 quarts beef bouillon -- base and water
2 1/2 tablespoons worcestershire sauce
1 can potato -- diced
1/2 package frozen peas
1/2 teaspoon black pepper
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1. If using raw meat, saute the meat first before adding remaining ingredients.
2. Heat, thicken -- if desired -- serve.
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Serving Ideas : To make a thicker stew, thicken with roux before serving.
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NOTES : If made using poultry, substitute chicken base for beef base.
If made using pork, substitute ham or pork base for beef base.
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Base=boullion paste, cubes, or powder
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