Oyster Sauté

Oyster Sauté ..

3	tablespoons butter	¼	cup Worcestershire sauce
1	cup thin sliced Florida onion	2	teaspoons seasoned salt
½	cup thin sliced Florida celery	1	tablespoon soy sauce
1	12-ounce container Florida oysters,	1	teaspoon lemon juice
	drained reserve liquid	1	teaspoon ground black pepper
2	teaspoons chopped Florida garlic	2	teaspoons cornstarch

Heat skillet on medium-high; add butter, onions and celery. Sauté until onions are translucent and beginning to turn brown. Add oysters, garlic and remaining ingredients except cornstarch; mix well. While mixture is cooking dissolve cornstarch in oyster liquid; add slowly to skillet, stirring until thickened. Serve in 8-ounce gratin dish or over cous-cous, pasta or rice.

Yield: 2 servings

Nutritional Information: Calories: 330, Calories from fat: 190, Fat total: 21g, Saturated fat: 12g, Cholesterol: 125mg, Sodium: 3140mg, Total Carbohydrates: 24g, Dietary Fiber: 2g, Protein: 18ge
Daily Values: Vitamin A: 30%, Vitamin C: 45%, Calcium: 20%, Iron: 70%pac