8 fl.oz. milk
1 pint light cream
8 Oysters
2 tablespoons butter
Dash cayenne pepper
Salt and pepper to taste
Heat milk and cream together until film shimmers over surface; DO NOT BOIL. Drain oysters. Add oysters (sliced if you prefer), and butter to hot milk and cream mixture. Heat, but do not boil, for 5 minutes more. Add seasonings and serve at once. (Serves 5-7.)
10-12 Oysters
2 fl. oz. red wine vinegar
2 tablespoons minced shallots
1/2 teaspoon coarsely ground black pepper
1-1/2 teaspoons lemon juice
1/4 teaspoon fresh thyme (optional)
16 oz. mixed vegetable (sweet peppers, onions & zucchini)
Salt and ground pepper to taste
Heat grill. Rinse oysters very well; drain and pat dry. In a shallow baking dish combine next five ingredients. Marinate oysters in vinegar mixture for 10 minutes. Skewer vegetables for grilling (skewer like vegetables together for even cooking). Brush vegetables with oil; season with salt and pepper and grill until tender. When vegetables are almost done, skewer oysters lengthwise for grilling. Cook oysters on oiled grill 4 minutes. Turn oysters and cook 4 minutes more, or until oysters are firm to the touch. Serve immediately on a bed of grilled vegetables. Makes 4 servings. (For 2 servings, recipe can be cut in half.)
10-12 Oysters
4 slices bacon
2 tablespoons red wine vinegar
3 teaspoons Dijon mustard
5 tablespoons olive oil
1 tablespoon bacon drippings
8 oz. cleaned and torn spinach leaves, loosely packed
small onion, chopped finely
Ground pepper to taste
8 slices French bread, rubbed with garlic and toasted
Rinse oysters very well; drain and pat dry. Cut bacon into l-inch dice; sauté until crisp. Drain bacon on paper towel. Pour off bacon drippings and reserve; remove pan from heat. Whisk together vinegar, mustard, oil and 2 teaspoons bacon drippings for dressing; set aside. Return pan to heat; add 1 teaspoon bacon drippings and oysters. Sauté 8 minutes, or until oysters are golden brown and firm to the touch. Place oysters on a bed of spinach and green onions. Serve dressed with vinaigrette, sautéed bacon, ground black pepper and garlic toast. Makes 4 servings. (For 2 servings, recipe can be cut in half.)
10-12 Oysters
8 ounces dry, uncooked linguine
2 tablespoons olive oil
6 garlic cloves, peeled and smashed
2 oz. julienne carrots
2 oz. julienne zucchini
medium glass dry white wine
4 teaspoons fresh chopped parsley
1 teaspoon grated orange peel
Salt and ground pepper to taste
Rinse oysters very well; drain and pat dry. Bring water to a boil for pasta; cook according to package directions. In a large skillet, heat oil; sauté garlic until lightly browned. Add oysters, carrots and zucchini; sauté 8 minutes or until oysters are golden brown and firm to the touch. Add wine and remaining ingredients. Simmer 2 minutes. Serve immediately over cooked pasta. Makes 4 servings. (For 2 servings, recipe can be cut in half.)
6 Oysters
4oz. corn flour
2 eggs, beaten with 1 teaspoon water
2 tablespoons vegetable oil or cooking fat
Drain oysters. Dip prepared oysters in egg, then in corn flour, coating thoroughly. Set aside to dry. Heat oil or fat in frying pan to 370 degrees Fahrenheit (or until quite hot). Fry oysters until golden brown on one side, then turn carefully to brown the other (about 4 minutes on each side). Serve immediately. Serves 3-5.
16 oz. bread crumbs
2 oz. melted butter
3 oz. finely diced celery
medium finely diced onion
1 egg well-beaten
Salt and pepper to taste
8 Oysters
Sauté celery and onion lightly in butter. Cut each oyster into 1/2 inch pieces. Mix all ingredients thoroughly, stuff fowl, and roast.
8 Oysters
4 slices bacon cut in 1 inch pieces
2 oz. flour, 1 oz. cup bread crumbs-combined
Beat 8 eggs
1/3 teaspoon salt
Dash of pepper
Fry bacon until crisp. Remove from pan. Drain oysters and roll in flour crumb mixture. Fry in bacon fat over moderate heat; cook two minutes each side. Remove from heat. Place bacon pieces over oysters and cover with beaten egg mixture. Lift oysters to let egg mixture flow to bottom of pan. Cover pan and fry over low heat until eggs are cooked. Serve hot, with parsley and lemon wedge. Serves 3-4.
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