Oyster-Pepper Pan Roast
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A quick, savory meal from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- Ready In:
- 25mins
- Serves:
- Units:
ingredients
- 1⁄2 cup onion, peeled and chopped
- 1⁄2 cup green bell pepper, seeded and chopped
- 1⁄4 cup butter
- 1 tablespoon parsley, chopped
- 1 cup ketchup
- 1 pint oyster
directions
- Cook onion and green pepper in butter until soft; add parsley, ketchup and oysters.
- Cook until oysters are plump.
- Serve at once on toast or with biscuits.
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