he broiler and nap each oyster with about 1 tablespoon hollandaise
Heat frozen oyster stew in
2-quart<
d drain, reserving as much oyster liquor as possible. Also strain
minutes; add in sugar, oyster sauce, clam juice, pepper, salt
ot.
Add oysters and oyster liquor, and simmer 3 minutes
f the meat is half frozen.
Next, heat a nonstick
Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Thaw
oysters,\tif
frozen.
Drain,
reserving\tliquid. Remove any shell particles.
Saute
onion and celery in margarine until tender.
Add
oyster
liquid,
half and half, potatoes, corn, salt and
pepper.
Heat,
stirring
occasionally. Add oysters and heat for
3 to 5 minutes longer or until edges of oysters begin to curl.
Do
not let chowder boil.
Garnish with chopped parsley. Makes 6 servings.
Mix oil, dill, lemon pepper, garlic and Ranch dressing together.
Stir in oyster crackers.
Lay out on cookie sheet. Bake at 275\u00b0 for 20 minutes.
Combine Hidden Valley Ranch dressing mix with 3/4 teaspoon dill weed and 1/4 cup oil.
Pour over 12 ounces oyster crackers; stir to coat.
Place in 250\u00b0 oven for 15 to 20 minutes.
Stir gently halfway through baking.
Combine dressing mix, dill weed, oil and oyster crackers. Stir to coat. Place on cookie sheet.
Place in a 250\u00b0 oven for 15 to 20 minutes. Stir gently halfway through baking.
Cool and store in covered tin or large Ziploc bag.
Mix first 4 ingredients, then pour over oyster crackers and stir to coat.
Place on cookie sheet.
Bake at 275\u00b0 for 15 to 20 minutes.
In a 1 pint tightly closed jar, vigorously shake until blended, Ranch dressing mix, oil and dill.
Place oyster crackers in large Tupperware bowl.
Pour dressing mix over crackers and stir until thoroughly coated.
Place in a 9 x 12-inch cake pan or roaster and place in warm oven (250\u00b0) for 15 to 20 minutes.
Stir gently 1/2 way through baking.
Allow to cool and store in tightly sealed container.
Heat oil in heavy pan to hot, not boiling.
Remove from heat and add garlic powder, dill weed and dressing mix.
Stir until dissolved.
Stir in oyster crackers until all moistened.
Transfer to large bowl.
All moisture will disappear.
Store covered.
ragrant.
Add chicken wings, oyster sauce, salt, sugar, pepper and
ore minutes.
Add the oyster sauce, salt and ground black
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.
mmediately.
Add 1 tablespoon oyster sauce, mix well. Arrange broccoli
Heat oven to 400 degrees.
Saute onion and celery.
Set aside.
In saucepan, melt butter, add flour and salt.
Mix.
Add evaporated milk and enough oyster juice to make 1 1/2 cups of white sauce.
Place oysters, potatoes, celery and onion in bottom crust.
Pour white sauce in.
Cover with top crust.
Aerate by using a knife to slit a few small holes in top crust.
Be sure top crust and bottom crust are well sealed.
Place on aluminum foil on cookie sheet.
Cook for 30 minutes or until crust is done.