3 tablespoons olive oil
1/2 teaspoon prepared mustard
1 teaspoon salt
1 cup celery, minced
1/4 teaspoon pepper
3/4 cup milk
1 pint oysters
1/2 cup macaroni
1 cup Mozzarella cheese, sliced

Saute celery in hot olive oil until tender; add milk, seasonings and oysters; cook 3 minutes.

Cook macaroni in boiling, salted water until tender; drain.

Place macaroni in a greased casserole, cover with oyster mixture, top with cheese.

Bake in a hot oven (425 F degrees) about 20 minutes, or until lightly browned.

Serves 4.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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