Wash and dry fish thoroughly.
Sprinkle inside cavity with salt, pepper and lemon juice.
Put in shallow, foil-lined baking pan.
Stuff cavity of fish loosely with dressing and secure edges. Baste liberally with fat or oil.
Bake at 350\u00b0, basting frequently, until fish flakes easily when tested with a fork; 40 to 60 minutes.
Makes 6 to 8 servings.
n the chopped oysters, the oyster liquor, and the turkey pan
Melt butter in a skillet. Saute onions and celery until transparent.
Soak the bread in water. Drain and squeeze water out of bread. Tear into small pieces and add to onion mixture.
Add egg, parsley and oysters.
Season with salt, pepper and spices.
Simmer until oysters begin to curl.
If the mixture is soggy, add bread crumbs; it should be very moist but there should be no excess liquid.
Turn into a 2 qt casserole.
Dot with butter.
Bake 350 degrees for about 30 minutes.
br>Add the pecans and oyster liquor and stir.
Cover
f cold Sausage and Oyster Dressing and push the dressing into the leg
Break up crackers.
Cut up oysters.
Use oyster juice, too. Combine together.
Grease casserole dish with Pam cooking spray. Add milk to cracker/oyster mixture.
Add small amounts of milk if more is needed.
Not mushy, not soggy, just damp.
Combine gently. Place in casserole.
Bake at 350\u00b0 for 1/2 hour.
In a skillet, saute onion, green onions and celery in oil until tender.
Add chopped parsley.
Drain oysters and cut into pieces.
Add oysters to skillet mixture and cook until liquid is absorbed.
Remove any hard crusts from the softened bread and add to oyster mixture, cooking until mixed.
Serves 8.
Preheat oven to 325-degrees. Coat an 15 x 11 x 2-inch baking pan with cooking spray.
Melt butter in a saucepan over medium heat. Saute celery and onion till tender. Stir in broth, seasoning, eggs and oysters. Remove from heat.
Place bread cubes in a large bowl. Pour oyster mixture over and mix to coat. Transfer mixture to the prepared baking pan.
Cover with foil and bake for 2 hours. Remove foil the last 30 minutes of baking time for the surface to crisp.
ithout their wild rice and oyster dressing.
Serves 9.
Place half the bread in 9 x 13 Pyrex dish. Cover with cheese, then oysters. Top with remaining bread. Mix eggs and the oyster liqueur, then add enough milk to total 2 1/2 cups. Add salt and pepper. Pour liquid over the bread, cheese and oysters. Cover with foil and refrigerate 24 hours. Bake, covered, at 325\u00b0 for 45 minutes.
Preheat oven to 350\u00b0.
Mix dressing, oysters and soup.
Bring to boil in oven.
Slow the heat and simmer about 25 minutes at 350\u00b0 or until done.
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
nd drain, reserving as much oyster liquor as possible. Also strain
Combine Ranch salad dressing mix with oil and dill weed.
Pour over crackers, stir to coat.
Stir a few more times over next 30 to 60 minutes.
This stores well, but keeps best when not in an airtight container.
Mix oil, garlic powder, Hidden Valley dressing and dill seed. Put crackers in long sheet pan, then pour mixture over crackers. Let stand, stirring occasionally.
Best, if left overnight, uncovered, then store in plastic containers.
Mix all ingredients together.
Pour over large box of oyster crackers and toss to coat thoroughly.
Store in airtight container.
Best to make the day before using so the flavors will blend.
but save it for other recipes!) leaving a tiny coating of
ot.
Add oysters and oyster liquor, and simmer 3 minutes
Make two recipes of cornbread according to the