Recipe#1056

Servings: YIELD: 100 Portions (6 1/4 Gallons)
Portions: 1 Cup Each
Pan Size:
Temperature:

INGREDIENTS

3 gal. (18 lb) oysters, with liquid
2 3/4 qt. (3 lb 4 oz) milk, nonfat, dry
3 1/2 gal. water, warm
1 1/4 qt. (2 lb 8 oz) butter or margarine
2 tsp. pepper, black
6 tbsp. (4 oz) salt

INSTRUCTIONS

Remove any pieces of shell from oysters. Cook oysters in their own liquid over low heat, stirring constantly, until the edges of the oysters begin to curl. Reconstitute milk and warm water; heat to just below boiling. DO NOT BOIL. Add butter or margarine and seasonings to milk. Mix well. Add oysters and serve immediately.

NOTE: Other types of milk may be used in place of nonffat dry milk and warm water.