Oyster Stew

by Nancy Ballein

1/4 c. finely chopped onion
2-3 Tb. margarine or butter

Sauté onion in margarine in a 2 qt. pan until tender. Add juice from oysters.

2 lbs. oysters
1/2 tsp. seafood seasoning or 1 cube
1/4 tsp. celery seed
1/2 tsp. salt
pinch pepper
pinch paprika
2 c. half and half
2 c. whole or skim milk

Add seasonings to juice to dissolve on medium/high heat. Add milk and half and half. Heat
until hot. Add oysters for only a minute or so until edges curl. Remove from heat; serve.