BETTINA'S RECIPES
(All measurements are level)
Creamed Oysters on Toast (Six portions)
6 pieces of toast, cut circular
3 T-butter
4 T-flour
¼ t-paprika
1 t-salt
1½ C-milk
2 C-oysters
Pick over the oysters, and drain off the liquor. Melt the butter, add the flour, salt and paprika, and mix thoroughly. Gradually add the milk, cook until thick and creamy (about three minutes), and add the oysters. Serve very hot on toast. Garnish with parsley.
Pear Salad (Six portions)
6 halves of pear
½ C-cottage cheese
1 T-chopped pimento
1 T-chopped green pepper
6 halves of walnuts
1/8 t-paprika
6 T-salad dressing
6 pieces of lettuce
Arrange the pears on the lettuce leaves. Mix the cheese, pimento, green pepper and paprika thoroughly. Fill the half of the pear with the mixture. Place salad dressing over the mixture and lay one nut meat on top of each portion. Serve cold.
Pecan Ice Cream (Ten portions)