Oyster recipes

Scalloped oysters

1    qt. oysters
3/4  stick butter
1    tsp. lemon juice
1/4  tsp. salt
1 1/4 cup cracker crumbs
     half 'n half cream, about 1 pint
2    tbsp. minced parsley
2    tbsp. minced onion
     pepper to taste

     Butter shallow casserole.  Put 1 layer of
oysters.  Sprinkle with parsley, onions, salt,
pepper and a little lemon juice.  Cover oyster
layer with a layer of crumbs.  Make 3 more
layers like the first.  Just before baking, pour
cream over contents of casserole and bake in
325 degree oven for about 45 minutes.

                        Oyster stew

2    pts. fresh oysters
1/4  cup butter
1/2  tsp. salt
1/2  tsp. celery salt
1    cup milk
2    cups light cream
1/8  tsp. pepper
     paprika, chopped parsley, crackers

     Drain oysters, reserving liquid.  Heat butter
in a sauce pan and add oysters and cook 3-5
minutes or until edges begin to curl.  Add salt,
celery salt, pepper, cream, milk and the
reserved oyster liquid.  Heat over medium
heat, just until bubbles form around edge of
pan.  Do not boil...sprinkle with paprika,
parsley and serve with crackers.  Serves 5.

                     Oven fried oysters

1    dozen oysters
1    cup flour
1    tsp. salt
1-2  eggs
1/4  tsp. pepper
     bread crumbs and salad oil

     Blend the flour, salt and pepper together.
Roll the oysters in the flour mixture then dip
them in the slightly beaten eggs.  Roll the
oysters in bread crumbs.  Place in a shallow
pan, having sprinkled both sides of oyster
with salad oil.  Bake in 400 degree oven about
15 minutes or until browned.  Serve with
tartar sauce.

Tartar sauce....combine 1 cup mayonnaise, 1
teaspoon minced onion, 1 teaspoon minced
parsley, 1 tablespoon minced dill pickle and 1
teaspoon chopped pimiento.  Mix well and set
aside to blend flavors.  Serve with oysters.

                      Oysters rockefeller

36   shell oysters
2    cups cooked spinach
4    tbsp. chopped onion
2    bay leaves
2    sprigs parsley
1/2  tsp. celery salt
1/2  tsp. salt
6    drops tabasco sauce
1/2  cup breadcrumbs
6    tbsp. butter

     Shuck and drain oysters, place on deep
half of the shells.  Put parsley, spinach, onion,
bay leaves through food grinder.  Add
seasonings and cook in butter for 5 minutes.
Add bread crumbs and mix well.  Spread the
mixture over oysters and bake in a hot oven
400 degrees for about 10 minutes.  Serves 6.

                       Oysters creole

2    doz. oysters, drained, reserve liquid
6    tbsp. bacon fat
1    small onion, diced
1/2  green pepper, diced
1    stalk celery, diced
2    cups cooked tomatoes
3/4  tsp. salt
1/2  tsp. chili powder
2    tsp. brown sugar
4    large hard rolls
3    tbsp butter
     lemon wedges
     dill pickles

     Cook oysters in 3 tablespoons of the drippings
for 1 minute.  Remove oysters from skillet.
Simmer onion, green pepper and celery in 3
tablespoons fat for every 5 minutes.  Add oyster
liquid, tomatoes and seasonings and continue
cooking, stirring occasionally for 20 minutes or
until thick.  Split rolls in half, remove centers
and brush hollows with melted butter.  Toast
rolls.  Drop oysters into hot creole sauce and
cook 1 minute.  Ladle into toasted rolls.
Garnish with dill pickle and lemon slices.
Serves 4.

                    Golden fried oysters

3    eggs
3    tbsp. heavy cream
36   oysters
     salt and pepper
     flour, oil, coarse ground crumbs

     Melt butter and oil mixture in skillet.  Beat
the eggs lightly and combine with cream.  Dust
the oysters lightly with flour, dip in egg
mixture and then roll in cracker crumbs.  Let
the dipped oyster stand for a few minutes
before cooking.  Fry quickly, just long enough
to brown the oyster nicely on both sides.
Season with salt and pepper to taste when
they are browned.  Serve with lemon juice
and cole slaw.  Serves 6.

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