Served as main course. Non-vegetarian dish.

18 fresh Oysters

2 Tablespoons Lemon Juice

1/4 teaspoon Salt

1/4 cup finely chopped Green Pepper

1/4 cup finely chopped Onion

1 Tablespoon Butter

1 dash Mace

1 dash Pepper

1 dash Cayenne

1/2 can Tomato Soup (10 oz.)

1/4 cup Whipping Cream

1/4 cup Sherry

Chop oysters into three or four pieces and divide between six small individual casseroles. Sprinkle with lemon juice and salt. Sauté green pepper and onion in butter until just tender. Sprinkle over oysters. Season with mace, pepper and cayenne. Combine soup, whipping cream and sherry and spoon over oysters, dividing mixture evenly between casseroles. Bake in slow over, 300 Deg. F., 55 minutes or until brown and bubbly.

Serves: 6

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