Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Traditional Maryland Oyster Stew
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- #84190
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 pint shucked Maryland oysters, with liquor
1 quart milk
1/4 cup margarine or butter
salt and pepper, to taste
seafood seasoning if desired
directions
In 4 quart pan, cook oysters with liquor, over low heat until edges of oysters just begin to curl.
Add milk, butter or margarine, salt and pepper. Heat slowly until hot. Do not boil.
For extra "zip", sprinkle seafood seasoning on each serving.
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Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
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