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Upload oysters and liquor and prepare dinner, coated, till edges of oysters curl, 2 to four mins. Stir in sherry; season to style with salt and white pepper. Serve with oyster crackers (not integrated in dietary data). consistent with Serving: energy: one hundred forty % energy from fats: 23 Protein (g): eight. 6 Carbohydrate (g): 14. 2 fats (g): three. four Saturated fats (g): zero. nine ldl cholesterol (mg): sixty seven. four Sodium (mg): 219 Exchanges: Milk: zero. zero Vegetable: zero. zero Fruit: zero. zero Bread: 1. zero Meat: zero. five fats: 1. zero MARDI GRAS OYSTER SOUP Oysters, a brand new Orleans favourite, are mixed with clam juice and wine during this specific party soup. 6 first-course servings 1½ kilos shucked clean or canned oysters, liquor reserved ⅔ cup chopped onion 1–2 teaspoons margarine or butter � cup all-purpose flour 1 quart clam juice 2 egg yolks, flippantly crushed � cup dry white wine or water Salt and cayenne pepper, to style Chopped chives, as garnish 1. Coarsely chop approximately 1 cup oysters; minimize last oysters in part. Sauté onion in margarine in huge saucepan until eventually smooth, approximately five mins. Stir in flour and cook dinner 1–2 mins. Stir in oyster liquor and clam juice; warmth to simmering. Whisk approximately 1 cup clam juice blend into egg yolks; whisk blend again into saucepan, whisking until eventually thickened, 1 to two mins. Stir in wine and oysters and simmer, lined, till edges of oysters curl, 2 to four mins. Season to style with salt and cayenne pepper. Sprinkle every one bowl of soup with chives. according to Serving: energy: 132 % energy from fats: 29 Protein (g): 7. 6 Carbohydrate (g): 12 fats (g): four. 2 Saturated fats (g): 1. 2 ldl cholesterol (mg): ninety nine. four Sodium (mg): 586 Exchanges: Milk: zero. zero Vegetable: zero. zero Fruit: zero. zero Bread: zero. five Meat: 1. zero fats: 1. zero chinese language OYSTER SOUP benefit from the Oriental style accents during this oyster soup. four first-course servings 2½ cups Oriental inventory (see p. 12) 2 tablespoons reduced-sodium soy sauce 1 tablespoon grated gingerroot 1 pint shucked clean or canned oysters, undrained 2 cups sliced Napa cabbage eight oz mushrooms, sliced � cup clean or canned bean sprouts four eco-friendly onions, sliced Salt and pepper, to flavor 1. warmth inventory, soy sauce, and gingerroot to boiling in huge saucepan; upload oysters and liquor, cabbage, mushrooms, bean sprouts, and eco-friendly onions. warmth to boiling; lessen warmth and simmer, lined, until eventually cabbage is soft and edges of oysters curl, approximately five mins. Season to flavor with salt and pepper. according to Serving: energy: seventy two % energy from fats: 15 Protein (g): 6. 2 Carbohydrate (g): 10. 2 fats (g): 1. three Saturated fats (g): zero. three ldl cholesterol (mg): 14. 2 Sodium (mg): 444 Exchanges: Milk: zero. zero Vegetable: zero. zero Fruit: zero. zero Bread: zero. five Meat: 1. zero fats: zero. zero SQUASH AND SCALLOP SOUP Acorn or Hubbard squash is additionally utilized in this recipe. 6 entrée servings 1 cup chopped celery � cup chopped onion 1 tablespoon margarine or butter � cup all-purpose flour 1 cup reduced-sodium fat-free bird broth 2 cups every one: fat-free milk, cubed, peeled butternut squash � teaspoon flooring ginger 1 pound bay scallops 1–2 teaspoons low-sodium Worcestershire sauce Salt and white pepper, to flavor 1.