Sweetbread - Oyster Casserole


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                                                    PAGE 111

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SWEETBREAD-OYSTER CASSEROLE

Submitted by Margaret Lopp from Arizona

2 cup medium white sauce

2 cup cooked sweetbreads, diced

1 pint oysters

1/4 pound fresh mushrooms, sauted

2 Tablespoon parsley, chopped

\2 Tablespoon onion, grated

Salt and pepper to taste

   Combine white sauce with all ingredients ; pour into casserole,

TOPPING

1 cup yellow corn meal

1/4 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon sugar

1/4 cup shortening, melted

1 1/4 cup milk 

        Mix dry ingredients; add melted shortening and milk. Stir until blended. Spread over creamed mixture and bake 30 minutes at 350 F. degrees. NOTE : Whited sauce should be made with oyster liquor plus enough milk to make 2 cups liquid.

YIELD: 4 Servings

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