1 pint oysters

3 tbsp margarine

1 & 1/2 cup milk

1/2 tsp salt

1/2 tsp pepper

1/2 tsp paprika

Drain oysters, but reserve oyster liquid. Melt margarine in skillet. Add oysters. Cook until the edges curl. Add reserved oyster liquid. Warm milk and add slowly to butter, oysters, and oyster liquid to prevent curdling. Season with spices. Serve at once.

Recipe by Doris Jean Ferguson

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