Oyster Stew -- Quad-Cities Online Recipe Book
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Oyster Stew

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Recipe can be doubled or tripled for larger crowds.

Ingredients

1 pint fresh or frozen oysters with juice
4 cups water
1/2 pound butter
1/2 gallon milk
Salt and pepper to taste

Instructions

In a 6-quart pan, place oysters, juice and all. Add 4 cups water. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. The oysters will curl around the edges as they cook. Add butter; when butter has melted, add milk. Heat to serving temperature, but do not boil. Serve hot.

Marlene Coppens
Hampton



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  Today is Monday, Oct. 20, the 293rd day of 2014. There are 72 days left in the year.

1864 -- 150 years ago: The store of Devoe and Crampton was entered and robbed of about $500 worth of gold pens and pocket cutlery last night.
1889 -- 125 years ago: Michael Malloy was named president of the Tri-City Stone Cutters Union.
1914 -- 100 years ago: Dewitte C. Poole, former Moline newspaperman serving as vice consul general for the United States government in Paris, declared in a letter to friends that the once gay Paris is a city of sadness and desolation.
1939 -- 75 years ago: Plans for the construction of an $80,000 wholesale bakery at 2011 4th Ave. were announced by Harry and Nick Coin, of Rock Island. It is to be known as the Banquet Bakery.
1964 -- 50 years ago: An application has been filed for a state permit to organize a savings and loan association in Moline, it was announced. The applicants are Ben Butterworth, A.B. Lundahl, C. Richard Evans, John Harris, George Crampton and William Getz, all of Moline, Charles Roberts, Rock Island, and Charles Johnson, of Hampton.
1989 -- 25 years ago: Indian summer is quickly disappearing as temperatures slide into the 40s and 50s this week. Last week, highs were in the 80s.


(More History)