MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Oyster Pie Picayune
  Categories: Wildgame, Seafood
       Yield: 1 servings
  
       1 ea Pie crust (dough)
       4 ea Bacon slices, crisp fried
     1/2 c  Shallots, chopped
     1/2 c  Celery, chopped
     1/2 c  Parsley, minced
     1/4 c  Bell pepper, chopped
       1 pk Mushroom soup mix
   1 1/2 pt Oysters, unwashed
   6 1/2 oz Crab meat, white, can
       2 oz Mushrooms, button, jar
     1/2 ea Lemon, juice of
     1/2 t  Salt
     1/2 t  Season All
       1 x  Tabasco, dash
  
   Line a greased baking dish with pie dough, bake until done but not
   brown. Fry 4 slices bacon; save grease. Saute shallots, celery and
   bell pepper in 2 Tbsp bacon grease. Drain oysters and mushrooms and,
   using drained-off liquid (make up to 1 C if necessary with water),
   blend in mushroom soup mix. Heat over med. heat until thickened. Cook
   oysters over medium fire until edges curl. Add oysters and liquid to
   heavy soup mix sauce. Add shallots, celery and bell pepper. Add
   drained mushrooms, parsley minced, Season-All, salt and crumbled
   bacon. Stir and fill pie crust. Place fresh crust on top. Bake @ 350
   til brown. Source: Huitres Vol-au-vent Picaillon from 13 Apr 75
   TIMES-PICAYUNE Recipe date: 04/13/75
  
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