Oysters And Artichoke Casserole

Servings: 10
Ingredients:

2 pk Frozen artichoke hearts           1/2 lb Mushrooms, sauteed in butter
1 qt Large oysters                     1/4 lb Butter
1 ea Bunch green onions, minced        1/2 c  Fresh parsley, minced
1/2 c  Browned flour                       1 x  Dry white wine
2 T  Lemon juice                         1 ea Thinly sliced unpeeled lemon
1 ea Pinch thyme, salt, pepper           1 x  Paprika, cayenne pepper

Cook artichoke hearts as directed on package. Place in a flat, buttered
casserole. Cover with sauteed mushrooms. Cook oysters in their liquid
until edges begin to curl. Drain thoroughly in colander, reserving
liquid. Melt butter and sautee onion until tender; add parsley and cook a
minute. Add flour, stirring until smooth. Add enough white wine to oyster
liquid to make 1 1/2 cups. Add seasonings and stir constantly until thick.
Add oysters and spoon mixture over artichokes and mushrooms. Arrange lemon
slices over top; add a dash or two of paprika and bake at 350 degrees
about 10 minutes or until bubbling.

Mrs. Maynard C. Nicholl

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