Ingredients:
1 pint oysters 2-1/2 cups milk and oyster liquor (the liquid goo in a can of oysters) 1/2 pound mushrooms, cleaned and chopped 4 tablespoons butter 4 tablespoons flour 1/2 cup chopped green pepper 2 tablespoons minced pimiento 1/2 cup minced onion 1-1/2 teaspoons salt A good grinding of black pepper Buttered toast, cut into points

Instructions:
Simmer the oysters in their own liquor for 5 minutes. Add enough milk to the liquid in the pan to make 2-1/2 cups. Add the butter and continue simmering the mushrooms and liquid for another 5 minutes. Add the flour, green pepper, pimiento, onion, salt and pepper to the pan and stir it in. Stir and simmer the liquid until it thickens like a nice gravy. Ladle this over the toast points and enjoy a classy oyster dinner. Maybe enjoying Nameless Creek Oysters Bergman for Mother’s Day will inspire you to come up with a name we can use for the creek, so the state can get rid of that “Nameless Creek” sign and put up a sign with a name that will do us Hoosiers proud. Readers with questions or comments for Dave Kessler may write to him in care of this publication.