Ingredient:
- 1/4 c. margarine
- 3/4 c. chopped celery
- 3/4 c. chopped onion
- 6 c. water
- 3/4 c. lentils
Direction:
Saute in large stewing pan margarine, celery, and onion. Add water and lentils. Cook 20 minutes. Add:
- 1 qt. tomatoes
- 1/2 tsp. garlic salt
- 2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. barley or brown rice
- 1/2 tsp. rosemary
Simmer 45-60 minutes. Add 1/2 cup shredded carrots. Cook 5 minutes more. Serves 6.
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Ingredient:
- 1/4 cup butter or margarine
- 3 tablespoon flour
- 1 clove garlic
- 1 tablespoon onion juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon celery seed
- 1 2-ounce can mushrooms
- 3/4 cup liquid
- 18 medium boiled shrimp
- 1 1/2 pints medium oysters
- Parmesan cheese
Direction:
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.
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