OYSTER STEW (141)    RECIPE (114)

• OYSTERS, CND
  QUANTITY:   24
  ASSOCIATED NUTRIENT:   OYSTERS, CND
  NUTRIENT AMOUNT IN LBS.:   24
• MILK, DRY, NONFAT
  QUANTITY:   4.3125
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   4.3125
• WATER, TAP
  QUANTITY:   3.625
  ASSOCIATED NUTRIENT:   WATER
• MARGARINE, SALTED, BULK
  QUANTITY:   2
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   2
• SALT
  QUANTITY:   .15625
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .15625
• PEPPER, BLACK, GROUND
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PEPPER, BLACK
  NUTRIENT AMOUNT IN LBS.:   .03125
• PAPRIKA, GROUND, SPANISH
  QUANTITY:   .03125
  ASSOCIATED NUTRIENT:   PAPRIKA
  NUTRIENT AMOUNT IN LBS.:   .03125

1) REMOVE PIECES OF SHELL AS NECESSARY FROM OYSTERS.  HEAT OYSTERS IN
   THEIR OWN LIQUID FOR ABOUT 5 MINUTES OR UNTIL THE EDGES BEGIN TO 
   CURL.
2) RECONSTITUE MILK.  HEAT TO BELOW BOIL.
3) ADD MARGARINE AND SEASONINGS TO HOT MILK.  ADD OYSTERS FROM STEP 1.
   SERVE IMMEDIATELY.
4) NOTE:  STRAIN OR BLENDERIZE FOR PUREED AND LIQUID DIETS.