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    You are in: Home / Southern / Oysters Rockefeller Stew Recipe
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    Oysters Rockefeller Stew

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    Dan-Amer #1's Note:

    This recipe is taken from a cookbook issued by the Churchwomen of St. Stephen's Episcopal Church in Oxford, NC from 1982.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a saucepan cook the spinach, milk, and onion for about 30 minutes, stirring occasionally. Rub this mixture through a sieve or use a Foley food mill if you have one. In a large saucepan melt the butter. Blend in, with constant stirring, the flour and the seasonings. Stir in the hot spinach mixture and cook until it has thickened slightly. Add the shucked oysters and the cream and cook until the edges of the oysters begin to curl (this takes about 5 minutes). Stir occasionally while you are doing this. Serve the soup in hot soup plates.

    Ratings & Reviews:

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    Nutritional Facts for Oysters Rockefeller Stew

    Serving Size: 1 (290 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 377.9
     
    Calories from Fat 214
    56%
    Total Fat 23.7 g
    36%
    Saturated Fat 13.3 g
    66%
    Cholesterol 139.4 mg
    46%
    Sodium 716.8 mg
    29%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 1.7 g
    7%
    Sugars 0.6 g
    2%
    Protein 21.9 g
    43%

    The following items or measurements are not included:

    celery salt

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