---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Oysters and Artichoke Casserole
 Categories: Fish/sea, Londontowne, Casseroles
      Yield: 10 Servings
 
      2 pk Frozen artichoke hearts
    1/2 lb Mushrooms; sauteed in butter
      1 qt Large oysters
    1/4 lb Butter
      1 bn Green onions; minced
    1/2 c  Fresh parsley, minced
    1/2 c  Flour; browned
           Dry white wine
      2 tb Lemon juice
      1    Unpeeled lemon; thinly sliced
      1 pn Thyme
      1 pn Salt
      1 pn Pepper
      1 pn Paprika
      1 pn Cayenne pepper
 
  Cook artichoke hearts as directed on package. Place in a flat,
  buttered casserole. Cover with sauteed mushrooms. Cook oysters in
  their liquid until edges begin to curl. Drain thoroughly in
  colander, reserving liquid. Melt butter and sautee onion until
  tender; add parsley and cook 1 minute. Add flour, stirring until
  smooth. Add enough white wine to oyster liquid to make 1-1/2 cups.
  Add seasonings and stir constantly until thick. Add oysters and
  spoon mixture over artichokes and mushrooms. Arrange lemon slices
  over top; add a dash or two of paprika  and bake at 350°F about
  10 minutes or until bubbling.

  Recipe by Mrs. Maynard C. Nicholl
 
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