Anne’s Golden Oyster Stew


1 qt. fresh oysters, undrained
1/4 c. chopped onion
1/2 c. sliced celery
2 c. sliced fresh mushrooms
2 tbsp flour
2 oz. diced pimiento
1/4 tsp hot pepper sauce
2 c. milk
1 1/2 c. grated sharp cheddar cheese
1 can (10 1/2 oz.) cream of potato soup
1/4 tsp salt
1/4 tsp pepper

Remove any remaining shell particles fromoysters. In large saucepan, cook onion and celery in margarine until tender. Add mushrooms and cook for 1 minute. Over low heat, stir in flour, salt and pepper. Gradually add milk until mixture has thickened, being careful not to let it come to a boil. Add cheese and stir until melted. Add oysters, soup, pimiento and pepper sauce and cook over low heat for 5-10 minutes or until oysters begin to curl. Makes 6-8 servings.