---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pork-Oyster Pie
  Categories: Pies
       Yield: 6 Servings
  
            -Waldine Van Geffen VGHC42A
     1/4 c  Vegetable Oil
     1/4 c  Flour
       1 lb Lean Ground Beef
     1/2 lb Lean Ground Pork
       1 c  Onion; Minced
     1/2 c  Celery; Minced
     1/2 c  Bell Pepper; Minced
       1 ts Garlic; Minced
     1/4 c  Green Onionns; Chopped
       1 tb Flat-Leaf Parsley, Minced
      24    Oysters; Drained
         x  Salt and Cayenne Pepper
       2    9 Pie Shells
  
   Make a dark brown roux with the oil and flour. In a
   large skillet brown the beef and pork. Add the onions,
   celery, bell pepper, garlic, green onions and parsley
   and cook until veggies are soft. Drain off any excess
   oil. Combine the roux with the meat-vegetable mixture.
   Add some of the oyster liquid if mixture is too stiff.
   You want to achieve a thick consistency. Then add the
   oysters. You may want to chop the oysters; it’s a
   matter of taste. Season with salt and cayenne pepper.
   Place mixture in a 9 pie shell; then top with another
   9 pie shell and crimp the edges. Make several slashes
   in the pie shell. Bake in a preheated 375~ oven for 35
   to 45 minutes or until pie shell is golden brown.
   Source: Marcelle Bienvenue, Times-Picayune. (wrv)
  
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