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.
nd add to my favorite dressing recipe alog with some of the
il is ready, dip each oyster into egg whites, drain and
n the chopped oysters, the oyster liquor, and the turkey pan
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
br>Add the pecans and oyster liquor and stir.
Cover
f cold Sausage and Oyster Dressing and push the dressing into the leg
dollop of Preserved Lemon Dressing on a plate and place
Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender.
Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate.
Top with cheeses and bake in 350\u00b0 oven for 15 minutes.
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.
n a bowl combine the oyster sauce with garlic, 1/2
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
Note:
Bake a pan of cornbread from recipe on bag of white, self-rising corn meal.
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.
Drain oysters and set aside.
Saute mushrooms in butter; add mushroom soup, oyster crackers, cheese, sherry and oysters.
Mix well.
Spoon into a lightly greased 1 1/4-quart casserole dish. Top with more cracker crumbs and dot with butter.
Bake at 350\u00b0 for about 20 minutes.
Serves 4.
ithout their wild rice and oyster dressing.
Serves 9.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
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.