Pork Oyster Pie

-Waldine Van Geffen VGHC42A 1/4 c Vegetable Oil

1/4 c Flour

1 lb Lean Ground

1/2 lb Lean Ground Pork

1 c Onion; Minced

1/2 c Celery; Minced

1/2 c Bell Pepper; Minced

1 ts Garlic; Minced

1/4 c Green Onionns; Chopped

1 tb Flat-Leaf Parsley, Minced

24 Oysters; Drained

x Salt and Cayenne Pepper 2 9" Pie Shells

Make a dark brown roux with the oil and flour. In a large skillet brown the beef and pork. Add the onions, celery, bell pepper, garlic, green onions and parsley and cook until veggies are soft. Drain off any excess oil. Combine the roux with the meat-vegetable mixture. Add some of the oyster liquid if mixture is too stiff. You want to achieve a thick consistency. Then add the oysters. You may want to chop the oysters; it's a matter of taste. Season with salt and cayenne pepper. Place mixture in a 9" pie shell; then top with another 9" pie shell and crimp the edges. Make several slashes

in the pie shell. Bake in a preheated 375~ oven for 35 to 45 minutes or until pie shell is golden brown. Source: Marcelle Bienvenue, Times-Picayune. (wrv)
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