Due to last minute popular demand (read my father-in-law), I’m making ham this year. So all the sides got changed around as well. And I’m making the Harsha Family Midwestern Oyster Stew, guaranteed to be delicious even when you’re not near a coast. I’m near one, but TRADITION!
The rest of the meal is Marion Cunningham’s Ham recipe (no, not the one from Happy Days, this one), Scalloped Potatoes, Roasted Brussel Sprouts, and Lemon Green Beans. Kinda Easter-y, but so is the weather.
Harsha Family Oyster Stew
Servings: 4 | Difficulty: Easy
8 ounces oysters canned
4 tablespoons butter
1/2 teaspoon Worcestershire sauce
1/4 teaspoon white pepper
1 pinch saffron optional
1/2 cup celery sliced very thin
2 cups milk hot
salt and black pepper to taste
paprika to taste
1/4 cup sherry
Put 2 cups cold milk in a saucepan on low. Add white pepper and saffron.
Stir occasionally while preparing oysters.
In another saucepan, simmer celery in 2 Tbs butter until tender.
Add Worcestershire sauce and oysters, with their juice.
Heat just until oysters begin to curl.
Add hot milk with saffron and white pepper, plus remaining butter.
Bring to simmer, season with Sherry and salt and pepper.
Serve steaming in bowls, garnished with paprika.
Notes: Adapted from Oyster can, per family guidelines.