Hot Oysters and Mushrooms Dip

2 dozen oysters, drained & chopped
1 cup onions, finely chopped
1/2 cup green peppers, finely chopped
2 ribs celery, finely chopped
1/4 tsp minced garlic
1/3 cup margarine
3 large drops of Tabasco sauce
1 can golden mushroom soup
1 tbs finely chopped onion tops
1 tsp finely chopped parsley
Salt and pepper to taste

In a sauce pan, heat margarine, add vegetables except green onions and parsley. Saute until vegetables are tender then add oysters and until oysters shrivel up. Add Tabasco and soup (do not dilute soup). Cook on low heat for three minutes then add green onions and parsley and cook an additional two minutes stirring constantly. Add salt and pepper to taste.

Serve with French bread rounds, crackers or Melba toast.

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Appetizers, Dips

Cajun Country -- New Iberia, Louisiana