St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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OYSTER CHOWDER:

(ob. ang connection:  'jes cuz it's Lent, you don't have to suffer...)

brown 1/4 lb salt pork or bacon with:
1 onion
1 or two sticks celery
     all chopped and sauteed until just beginning to brown...
add 1 chopped bell pepper
     (this is coon-ass cooking, whether ya'll like it or not...)
and about two medium potatoes, diced
bay leaf and about two cups of water.

Simmer till potatoes are tender and remove from heat.

Add 1/2 cup of milk to two tablespoons of flour and mix until smooth.
Blend into chowder, return to heat and bring to boil.

Heat about 1 1/2 cup milk with two or three dozen oysters & whatever
you drain out of the shells when you shuck 'em (or one of those 1/2 pt. 
jars they sell fresh), and add to chowder.  

Garnish with green onions and parsley, season with fresh black pepper 
and creole seasoning to taste and serve as soon as it's all hot.

DON'T overcook the oysters you yankees...!

- pax -
Andrew H. Auld; Lockport, NY

From: "Andrew H. Auld" 
Date: Sat, 10 Mar 2001 
Subject: Lenten Recipes redux, take 2