Oyster Stew

This recipe is an Oliver family tradition.  (My family eats pop tarts for breakfast on Christmas morning, this took some getting used to.)  My husband's great grandfather served a mission in Ireland and this is the Christmas morning tradition that is the result.  There are two really important things to remember: Don't skimp on the cream, and don't look too closely at the oysters, they aren't pretty.  I took this recipe from the Fannie Farmer Cookbook (1990).

2 cups milk
2 cups light cream
2 cups shucked or canned oysters and their juice
Salt
3 tablespoons butter

Heat the milk and cream in a pot; do not boil.  Add  the oysters and any oyster juice and simmer for 5 minutes.  Season to taste with salt.  Add the butter, heat until it melts, and serve very hot.

We like it with plenty of oyster crackers.  (And pop tarts on the side.)

Merry Christmas!!
from Bernice Oliver

Easy Tuna Casserole

12oz pkg noodles
1 can cream of mushroom soup
3/4 c milk
1 can tuna
other vegetables as desired

Boil 2qts water. Salt and add a 12oz pkg of noodles. Cook til done. Drain. Add 1can Cream of Mushroom soup. Fill soup can ¾ full of milk. Add to soup and noodles. Drain 1 can tuna and add to noodles. Mix and reheat and serve. You can add peas, corn, or cheese to suit your taste.

Brenda Morse