ot.
Add oysters and oyster liquor, and simmer 3 minutes
Heat oyster stew very slowly until thawed.
Lift out oysters and set aside.
Drain liquids from canned oysters and mushrooms into stew pan.
Heat.
Saute oysters and mushrooms in butter and set aside.
Stir crackers into stew and heat.
Stir in seasonings, oysters and mushrooms and layer whole mixture into baking dish. Melt butter in saucepan and mix with crushed crackers and alternate rows of parsley and butter-cracker mix on top.
Bake at 400\u00b0 for 20 minutes.
Serves 8.
Combine oyster stew, corn, 1 1/4 cups crumbs, egg, salt, pepper and pimentos.
Pour into a greased 2-quart casserole dish. Combine margarine and 1/2 cup crumbs; sprinkle around edge of corn mix.
Bake at 350\u00b0 for 1 hour, until knife inserted halfway comes out clean.
Cube eggplant and cook in water with a little onion juice. Drain well.
Butter casserole dish.
Layer cracker crumbs, eggplant and dots of butter.
Add salt and pepper.
Pour oyster stew over and top with more cracker crumbs; dot with butter.
Bake at 350\u00b0 until bubbly.
Serves 6.
Peel and cube and cook eggplant in water with a little onion juice; drain well.
Butter casserole dish and layer with cracker crumbs, eggplant and dot with margarine.
Salt and pepper.
Repeat and pour over the top a can of oyster stew; top with more crumbs and dot with margarine.
Bake at 350\u00b0 until bubbly.
Separate fillets; arrange in 1 1/2-quart utility dish.
Blend together the oyster stew, mushrooms and salt.
Pour over fillets; sprinkle paprika as desired.
Cover with plastic wrap.
Cook in Radarange oven, covered, on Full power for 5 to 7 minutes, or until flakes easily with fork.
f butter, the oysters, the oyster liquor, the celery, Worcestershire sauce
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.
Melt butter in heavy saucepan.
Add oysters and cook over low heat until edges curl.
Slowly add the half and half and heat gently.
Do not boil.
Season with salt and pepper to taste. Serve steaming hot with oyster crackers.
Seasoning is very important to this stew.
Salt and pepper should be added according to personal taste.
Flavor improves if allowed to stand for 10 to 15 minutes.
Reheat gently.
In 2-quart saucepan, strain 1 cup oyster liquor.
Add oysters, butter and pepper.
Over low heat, cook until oysters curl around the edges.
In a small saucepan, over medium heat, heat half and half and milk until tiny bubbles form around edges of saucepan. Add to oyster mixture.
Ladle soup into bowls. Garnish with oyster crackers.
Heat frozen oyster stew in
2-quart
minutes.
Pour reserved oyster liquor, milk, and cream into
In a large saucepan, combine milk and half and half; heat slowly until just beginning to bubble.
In a medium saucepan, melt butter.
Add oysters and onion.
Cook over low heat for 8 to 10 minutes or until edges of oysters begin to curl.
Stir oyster mixture, parsley, salt, pepper and Worcestershire sauce into hot milk.
Heat gently, stirring frequently.
Be careful and do not boil.
Serve with oyster crackers.
he milk and the reserved oyster juice gradually, whisking constantly to
Mix tapioca with tomato sauce and juice.
Put all ingredients into large casserole or Dutch oven.
Cover and bake 5 hours at 250\u00b0.
Makes 6 servings.
Recipe can be doubled.
Place beef in a 3-quart casserole dish. Sprinkle with salt, basil and pepper.
Top with celery, carrots, potatoes, onions and peas.
Combine soup and water.
Pour over meat and vegetables, coating all pieces. Cover tightly and bake at 300\u00b0 for 3 hours. Makes its own gravy.
This recipe can be doubled or tripled for a larger amount.
Drain oyster and reserve juice; set aside oysters and juice. In a large sauce pot, heat butter over medium heat. Add onion and celery; cook until soft. Do not brown. Add milk, cream, salt, peppers and oyster juice. Bring to a mild boil and cook 5 minutes. Add oysters and cook until edges curl, about 3 to 4 minutes. Garnish with paprika, oyster crackers and hot sauce to taste.
Reserve 1/2 cup oyster liquid.\tSeason oysters with salts and peppers; frizzle in their own juice until slightly curled.\tSet aside.
Melt butter in saucepan.
Add flour; blend.
Add onions; stir until onions are cooked.
Add oyster liquid.
Add milk 1 cup at a time, stirring constantly.
Cook about 10 minutes.
Add oysters.
Check for additional seasoning.
Sprinkle onion on top just before serving.
Serves 6-8.
Melt butter in frying pan over low heat.
Add oysters until they curl.
In a separate pan, combine milk and half and half. Scald it and combine with oyster mix after they curl.
Garnish with paprika and serve with oyster crackers.