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Oyster Bisque

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1 pint stewing oysters                            

4 to 6 tablespoons sherry

3 tablespoons butter                              

(Continued Below)

1 tablespoon chopped parsley

1 cup finely minced celery                      

2 cups light cream or

2 tablespoons flour                                 

evaporated milk



Chop oysters very fine. Reserve the liquor. Melt 2 tablespoons of the butter in top of double boiler over boiling water; add celery and heat until tender. Blend in flour, then gradually stir in evaporated milk, keeping mixture smooth. Add oysters and oyster liquor, blending well. Season to taste with salt and pepper. Simmer, but do not permit bisque to come to a boil. Add 1 tablespoon butter, the sherry and parsley. Pour into serving dishes and garnish with a sprinkle of paprika for color.

Note: 1 – 5oz can shrimp, lobster or crab may be substituted for the oysters.

                                                          Makes 4 servings


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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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