1 lb oyster blade
1 pkt french onion soup
425 ml apricot nectar
Method: Lay oyster blade flat in baking pan. Sprinkle with powdered soup and pour over apricot nectar. Bake in covered pan 1&1/2 hours. Serve with duchess potatoes, stuffed tomatoes and green vegetables.
Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.47.
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