Serves: 8
Total Calories: 341
1. Cut oysters in half set aside.
2. Melt margarine in Dutch oven or large saucepan over medium heat. Add bell pepper and onions cook and stir until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly.
3. Gradually stir in half-and-half, milk and reserved oyster liquid. Add potatoes and hot pepper sauce mix well. Cook over medium heat until stew is slightly thickened and potatoes are tender, stirring frequently.
4. Stir in oysters and spinach. Cook over medium heat until thoroughly heated, stirring frequently.
Nutrition Information Per Serving: Serving Size: 1 1/2 Cups * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 85 mg 28% * Sodium: 520 mg 22% * Total Carbohydrate: 26 g 9% * Dietary Fiber: 1 g 4% * Sugars: 13 g * Protein: 14 g * Vitamin A: 45% * Vitamin C: 35% * Calcium: 30% * Iron: 25% * Dietary Exchanges: 1 1/2 Starch, 1 1/2 Lean Meat, 4 Fat or 1 1/2 Carbohydrate, 1 1/2 Lean Meat, 4 Fat
This Festive Oyster Stew recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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