1/4 cup finely chopped onion or sliced leek
2 teaspoons margarine or butter
1 pint shucked oysters
1/2 teaspoon salt
2 cups milk
1 cup half-and-half or light cream
1 tablespoon snipped fresh parsley
1 tablespoon chopped pimiento (optional)
In a medium saucepan cook onion or leek in margarine or butter until tender but not brown. Add the undrained oysters and salt. Cook over medium heat about 5 minutes or until oysters curl around the edges, stirring occasionally. Stir in milk, half-and-half or light cream, parsley, pimiento (if desired), and pepper. Heat through. Makes 4 servings. 1/4 teaspoon ground white pepper
