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OYSTER STEW




Source of Recipe


Marla
OYSTER STEW

Yield: 4 servings (1 quart)
Source: "The New Family Cookbook for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/26.shtml

INGREDIENTS

- 2 tablespoons margarine
- 2 tablespoons all-purpose flour
- 2 cups fat-free milk
- 1 teaspoon Worcestershire sauce
- 3/4 teaspoon salt
- Dash of hot pepper sauce
- 2 cups shucked oysters, undrained
- 1 tablespoon minced fresh parsley

DIRECTIONS

Melt the margarine in a medium-sized pot.
Remove from the heat.

Gradually add the flour, mixing until smooth. Heat
over low heat; continue with a whisk. Heat over low
heat; continue whisking until the liquid thickens to the
consistency of a thin white sauce. Add the Worcestershire
sauce, salt, and hot pepper sauce.

In a separate small pot, simmer the oysters in
their own juice just until the edges curl. Add
the oysters and juice to the sauce.

Heat through but do not boil or the oysters will
toughen. Serve hot, garnished with minced parsley.

Nutritional Information Per Serving (1 cup):
Calories: 194, Fat: 9 g, Cholesterol: 67 mg, Sodium: 593 mg,
Carbohydrate: 14 g, Dietary Fiber: 0 g, Sugars: 10 g, Protein: 13 g
Diabetic Exchanges: 1 Starch, 1 Very Lean Meat, 1-1/2 Fat