Subj:  Carolina Oyster Stew

2 cups potatoes, diced
1 cup water
1 stick butter
1/2 cup onion, chopped
1/2 cup celery, sliced
2 cups fresh mushrooms, sliced
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups milk
1 cup Cheddar cheese, grated
1 quart fresh oysters, drained
1 jar (2 oz.) diced pimentos
1/4 teaspoon liquid hot pepper sauce

In small sauce pan, cook potatoes at medium heat in 1 cup boiling water
until tender (about 10-12 minutes), do not drain, set aside. In two quart
sauce pan melt butter and saute onions and celery until tender at medium
heat.  Add mushrooms and cook an additional two minutes. Reduce to low
heat; stir  flour, salt and pepper into the vegetable mixture.   Add milk
gradually, cook until thickened, being careful not to boil. Add cheese and
stir until melted.  Add oysters, potatoes, potato broth, pimentos and liquid
hot pepper sauce.  Over low heat, cook for 5  to 10 minutes or until oysters
begin to curl.  Makes 6 to 8 servings.

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