Natalie Maynor's recipes

Oyster and Wild Rice Casserole

(from Mrs. William O. Luckett, p. 35 of Chi Omega Cookbook)

2 cups raw wild rice (or 1 cup wild rice and 1 cup white rice)
salt and pepper to taste
1 cup Chablis or Sauterne
3/4 cup chopped green pepper
1 stick butter
1 8-oz can mushrooms
2 pints fresh oysters [I use more than that. nm]

Cook the rice and drain. Melt 1/2 stick butter and sauté chopped pepper until tender but not brown. Add mushrooms (with liquid), salt, pepper, and wine. Simmer 10 minutes. Mix with cooked rice and spread in large shallow casserole. Dip the drained oysters in rest of butter (melted) and arrange in a layer on top of the rice. Drizzle any remaining butter over them. Bake uncovered in 350-degree oven about 30 minutes. Serves 8.

Peas and Asparagus

1 can asparagus spears
1 can English peas
1 jar whole mushrooms
2 TB flour
2 TB butter
1 cup shredded cheddar cheese
1/4 tsp. curry powder
salt, pepper, paprika

Pour drained peas into oblong or square casserole. Arrange asparagus spears on top. Reserve liquid from asparagus. Add mushrooms and sprinkle cheese on top of all. Make cream sauce with butter, flour, asparagus juice, and season with curry, salt, and pepper. pour over vegetables and sprinkle paprika on top. Bake for 30 minutes in 350 F. oven.

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