Combine 1 cup flour and 1/2 teaspoon salt in bowl. Cut in 1/3 cup cold butter with pastry blender or two knives until mixture resembles coarse meal. Gradually sprinkle in ice water, stirring until mixture forms a ball. Press into flat rectangle and wrap in wax paper. Place in coldest part of

Simmer oysters in their own liquid about 5 minutes, or until edges begin to curl. Saute peppers and celery in butter until tender. Blen in flour, add milk, and cook, stirring, until sauce thickens. Add oysters, seasonings, and pimento and stir together gently.

Simmer oysters in their own liquid about 5 minutes, or until edges begin to curl. Saute peppers and celery in butter until tender. Blen in flour, add milk, and cook, stirring, until sauce thickens. Add oysters, seasonings, and pimento and stir together gently. Pour into buttered casserole. Top with

Make roux of flour and oil until dark brown. Add green onions, saute 3 min. only, stirring constantly. All at once, add oysters, oyster liquid and the chopped chicken (or turkey). Bring to medium boil, cook until ingreds. thicken heavily, about 15 minutes. Add salt and pepper to taste. Pour into

Directions Prepare pastry. Roll out half the pastry to a 12-inch circle and line a 9-inch pie plate; sprinkle with 1 tablespoon flour. Drain oysters; reserve 1/4 cup oyster juice. Turn oysters into pie plate; top with scallions, parsley and salt, then dot with butter. Combine reserved oyster juice

Make roux of flour and oil until dark brown. Add green onions, sauté 3 minutes only, stirring constantly. All at once, add oysters, oyster liquid and the chopped chicken (or turkey).