OYSTER RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN OYSTER SCALLOP COMBINE ONE 1 POUND CAN (2 CUPS) CREAM STYLE CORN, ONE 10 1/4 OUNCE CAN CONDENSED OYSTER STEW, 1 CUP COARSELY CRUSHED SALTINE CRACKERS (22 CRACKERS), 1 CUP MILK, 1 SLIGHTLY BEATEN EGG, 1/4 CUP FINELY CHOPPED CELERY, 1 TABLESPOON FINELY CHOPPED CANNED PIMIENTO, 1/4 TEASPOON SALT, AND DASH PEPPER. MIX INGREDIENTS THOROUGHLY. POUR INTO A GREASED 1 1/2 QUART CASSEROLE. COMBINE 2 TABLESPOONS BUTTER, MELTED, AND 1/2 CUP COARSELY CRUSHED CRACKERS (11 CRACKERS); SPRINKLE ATOP. BAKE AT 350 DEGREES FOR 1 HOUR, OR UNTIL KNIFE INSERTED OFF CENTER COMES OUT CLEAN. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DEEP FRIED OYSTERS DRAIN OYSTERS; DRY BETWEEN PAPER TOWELS. ROLL IN ALL-PURPOSE FLOUR SEASONED WITH SALT AND PEPPER. DIP INTO MIXTURE OF 1 BEATEN EGG AND 1 TABLESPOON WATER, THEN FINE DRY BREAD CRUMBS. FRY GOLDEN IN DEEP HOT FAT (375 DEGREES) ABOUT 2 MINUTES. DRAIN ON PAPER TOWELS. SERVE HOT; PASS TARTARE SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTERS AND ARTICHOKE CASSEROLE (05/19/93) (3:00) SERVINGS: 10 2 PK FROZEN ARTICHOKE HEARTS 1/2 LB MUSHROOMS, SAUTEED IN BUTTER 1 QT LARGE OYSTERS 1/4 LB BUTTER 1 EA BUNCH GREEN ONIONS, MINCED 1/2 C FRESH PARSLEY, MINCED 1/2 C BROWNED FLOUR 1 X DRY WHITE WINE 2 T LEMON JUICE 1 EA THINLY SLICED UNPEELED LEMON 1 EA PINCH THYME, SALT, PEPPER 1 X PAPRIKA, CAYENNE PEPPER COOK ARTICHOKE HEARTS AS DIRECTED ON PACKAGE. PLACE IN A FLAT, BUTTERED CASSEROLE. COVER WITH SAUTEED MUSHROOMS. COOK OYSTERS IN THEIR LIQUID UNTIL EDGES BEGIN TO CURL. DRAIN THOROUGHLY IN COLANDER, RESERVING LIQUID. MELT BUTTER AND SAUTE ONION UNTIL TENDER; ADD PARSLEY AND COOK A MINUTE. ADD FLOUR, STIRRING UNTIL SMOOTH. ADD ENOUGH WHITE WINE TO OYSTER LIQUID TO MAKE 1 1/2 CUPS. ADD SEASONINGS AND STIR CONSTANTLY UNTIL THICK. ADD OYSTERS AND SPOON MIXTURE OVER ARTICHOKES AND MUSHROOMS. ARRANGE LEMON SLICES OVER TOP; ADD A DASH OR TWO OF PAPRIKA AND BAKE AT 350 DEGREES ABOUT 10 MINUTES OR UNTIL BUBBLING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTER COCKTAIL SERVE SHUCKED OYSTERS, DRAINED AND CHILLED, IN LETTUCE-LINED COCKTAIL CUPS. SPOON ON COCKTAIL SAUCE. ONE PINT OYSTERS. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTER COCKTAIL 1 (06/25/93) (3:22) MEASURE: 8 TABLESPOONS OF SHERRY SEASON IT WITH: SALT CAYENNE POUR THESE INGREDIENTS, IMMEDIATELY BEFORE SERVING, OVER; 24 SMALL CHILLED OYSTERS IF COOKING SHERRY IS USED OMIT THE SALT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTER COCKTAIL WITH CATSUP (06/25/93) (3:22) COMBINE: 1 TABLESPOON TOMATO CATSUP 1/2 TEASPOON LEMON JUICE 1/3 TEASPOON WORCESTERSHIRE SAUCE SALT A FEW GRAINS CAYENNE 1/2 TEASPOON GRATED HORSERADISH POUR THESE INGREDIENTS, IMMEDIATELY BEFORE SERVING OVER: 7 SMALL CHILLED OYSTERS -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTERS ON HALF SHELL OPEN SMALL CHERRYSTONE OYSTERS. WITH KNIFE LOOSEN EACH FROM SHELL, LEAVING IN DEEP HALF OF SHELL. SERVE ON BED OF CRUSHED ICE WITH COCKTAIL SAUCE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTER PATE (08-25-93) (1:05) SERVINGS: 6 1 QT OYSTERS (RETAIN LIQUID) 1/4 T GARLIC POWDER 1 T LOUISIANA HOT SAUCE 1/2 T ONION POWDER 1 T LEA & PERRINS WORCESTERSHIRE 1 X WATER (ENOUGH TO COVER OYSTER) 1 X SALT, TO TASTE COOK OYSTERS IN THEIR OWN JUICE WITH ALL ABOVE INGREDIENTS. IN FOOD PROCESSOR, PUT OLIVES (STUFFED WITH PIMENTOS), OYSTERS (DRAINED), BACON (AND A LITTLE BACON DRIPPINGS), SHAKE OF GARLIC AND ONION POWDERS, SHAKE OF CHILI POWDER, AND SWEET RELISH. PULVERIZE WELL IN FOOD PROCESSOR. CHILL AND SERVE ON CRACKERS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTERS AND BACON (01/08/94) (0:09) WRAP EACH OYSTER IN A THIN SLICE OF BACON, SECURE WITH A TOOTHPICK. BROIL OVER A PAN AND REMOVE WHEN THE BACON IS BROWN. SERVE WITH HOT SAUCE AND MINCED PARSLEY, OR T-P SAUCE PIQUANTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTERS POACHED IN WHITE WINE (03/12/94) (23:07) 16 FRESHLY SHUCKED OYSTERS 6 OZ. DRY WHITE WINE (I USE JUG CHABLIS FROM CALIFORNIA) 2 OZ. OLIVE OIL 2 OZ. FRESH LEMON JUICE 1/4 TSP. SALT 1/4 TSP. PEPPER (I USE WHITE PEPPER) 1/4 TSP. DRIED THYME 1/4 TSP. DRIED CHERVIL 1 TSP. CHOPPED FRESH PARSLEY 1 GARLIC CLOVE, CRUSHED PLACE ALL INGREDIENTS IN NONREACTIVE POT. BRING TO A BOIL OVER MODERATE HEAT. REMOVE FROM HEAT AND ALLOW TO COOL TO ROOM TEMPERATURE. REMOVE CRUSHED GARLIC CLOVE BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTERS ROCKEFELLER 24 OYSTERS IN SHELLS 1 TABLESPOON CHOPPED ONION 2 TABLESPOONS SNIPPED PARSLEY 1 TEASPOON MELTED BUTTER 1 CUP CHOPPED COOKED SPINACH 1/4 CUP FINE DRY BREAD CRUMBS OPEN OYSTER SHELLS. WITH KNIFE, REMOVE OYSTERS AND DRY. WASH SHELLS; PLACE EACH OYSTER IN A DEEP HALF SHELL. MIX ONION, PARSLEY, AND BUTTER; SPREAD OVER OYSTERS. SEASON WITH SALT, PEPPER, AND PAPRIKA TO TASTE. TOP EACH WITH 2 TEASPOONS SPINACH AND SPRINKLE WITH 1/2 TEASPOON CRUMBS. DOT EACH WITH 1 TEASPOON BUTTER. HEAT ON BED OF ROCK SALT 450 DEGREES FOR 10 MINUTES. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= OYSTER STEW (05/19/93) (3:00) SERVINGS: 6 1 PT SHUCKED OYSTERS, WITH LIQUOR 1 QT MILK 1/4 C BUTTER 1 X SALT/PEPPER TO TASTE 1 X SEAFOOD SEASONING (OPTIONAL) COOK OYSTERS IN THEIR LIQUOR UNTIL EDGES JUST BEGIN TO CURL. ADD MILK, BUTTER, SALT AND PEPPER. HEAT SLOWLY, BEING CAREFUL TO NOT BOIL. SERVE IMMEDIATELY (FOR AN EXTRA "ZIP", SPRINKLE SEAFOOD SEASONING ON EACH SERVING). -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SCALLOPED OYSTERS 1 PINT OYSTERS 2 CUPS MEDIUM COARSE CRACKER CRUMBS (46 CRACKERS) 1/2 CUP BUTTER, MELTED 3/4 CUP LIGHT CREAM 1/2 TEASPOON SALT 1/4 TEASPOON WORCESTERSHIRE SAUCE DRAIN OYSTERS, RESERVING 1/4 CUP LIQUOR. COMBINE CRUMBS AND BUTTER. SPREAD A THIRD OF CRUMBS IN 8 X 1 1/2 INCH ROUND PAN. COVER WITH HALF THE OYSTERS. SPRINKLE WITH PEPPER. USING ANOTHER THIRD OF THE CRUMBS, SPREAD A SECOND LAYER; COVER WITH REMAINING OYSTERS. SPRINKLE WITH PEPPER. COMBINE CREAM, RESERVED OYSTER LIQUID, SALT, AND WORCESTERSHIRE SAUCE. POUR OVER OYSTERS. TOP WITH REMAINING CRUMBS. BAKE IN MODERATE OVEN (350 DEGREES) ABOUT 40 MINUTES, OR UNTIL DONE. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=