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Oyster Saute



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Oyster Saute

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

Saute vegetables in margarine and white wine in a saucepan until
tender-crisp. Add oysters and dill weed and cook until oysters are opaque.
Sprinkle with parsley and squeeze of lemon.

Makes 6 servings of 160 calories, 4 grams fat, 55 milligrams cholesterol,
375% USRDA for zinc and 36% USRDA for iron each.

NEWSPAPER ARTICLE, FROM AMERICAN

HEART ASSOCIATION'S CULINARY

HEARTS KITCHEN

Ingredients:

2 tb Margarine
1/2 c White wine
1/3 c Celery; chopped
2 c Sliced mushrooms
1/2 c Green onions; chopped
1/2 c Red or green bell pepper;
-chopped
1 1/2 pt Oysters
1 ts Dill weed
Chopped parsley
1 Squeeze of lemon

Serves:

6 Servings

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