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.
You may drizzle with optional liquor and or jam of choice
cup of the pot liquor. Discard tops.
In the
Combine first 4 ingredients in coffee mug.
Cook in the microwave for 3 minutes. Stir.
Add you favorite liquor, if needed.
Stir again and enjoy.
Drain oysters, saving 1/2 cup of liquor.
Mix liquor with 1/2 cup of milk; melt butter or margarine and mix with the cracker crumbs.
Spread a layer of buttered crumbs in a casserole.
Add 1/4 of oysters, salt and pepper to taste.
Pour a little of the liquor/milk mixture over the oysters and sprinkle on more crumbs. Repeat until out of oysters.
Top with buttered crumbs and pour on remaining liquor.
Bake in a 350\u00b0 oven for 45 minutes.
Put oysters and their liquor in a small saucepan and
ou don't lose the liquor.
Cut the oyster free
ce, fruit juice, and then liquor. Definitely use ice instead of
he vanilla, the coffee, the liquor and the salt. Stir until
Heat oysters in own liquor below boiling point until edges curl.
Drain, saving liquor.
Melt 1 tablespoon butter, blend in flour.
Add milk gradually, stirring constantly; bring to boil and cook 1 minute.
Add cream, shallots, parsley, salt and pepper. Heat cleaned mushrooms in the remaining butter until hot, but do not brown.
Add mushrooms, oysters and oyster liquor to cream sauce.
Serve hot.
Heat oysters in their own liquor below the bloiling point until edges curl.
Drain, saving the liquor.
Melt 1 tablespoon butter, blend in flour; add milk gradually, stirring constantly to the boiling point.
Add cream, shallots, parsley, salt and pepper.
Heat mushrooms in the remaining butter until hot, but do not brown.
Add mushrooms, oysters, and oyster liquor to cream sauce.
Serve hot.
Drain clams; save liquor and chop.
Fry salt pork or bacon until lightly brown.
Add onion and cook until tender.
Add liquor, potatoes and seasonings.
Cook 15 minutes until potatoes are tender.
Add milk and heat thoroughly.
Stir in chopped clams and warm gently 2 to 5 minutes.
Garnish with parsley.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
Grease and sprinkle with sugar a round layer pan 9 x 1 1/2 inches.
Heat oven to 350\u00b0F.
In a mixing bowl beat all ingredients together, except 2 tablespoons sugar, almonds and liquor.
Beat on high speed until mixture is creamy.
Pour into pan.
Sprinkle with almonds.
Bake until wooden pick inserted in center comes out clean or around 40 minutes.
Sprinkle with 2 tablespoons sugar and drizzle with liquor.
Cool 20 minutes.
Remove from pan and cool completely on a wire rack.
Remove bones and skin from salmon and separate into flakes. Melt oil in frying pan.
Add onion and cook until yellow, then add bread crumbs, salt and pepper; brown lightly.
Put salmon liquor into cup and add enough milk to make one cup.
Combine salmon, crumbs and liquor.
Add lemon juice, rind, parsley and egg; blend, being careful not to mash salmon.
Pour into greased 8-inch casserole.
Bake at 375\u00b0 for 30 minutes.
Serves 6.
Very good with peas.
Strain oysters, reserving 1/4 cup liquor.
Combine crumbs, butter and salt.
Spread 1/3 of crumbs in an 8 x 1 1/2-inch round casserole dish coated with vegetable spray.
Cover with half the oysters; sprinkle with pepper.
Repeat layers.
Combine cream, oyster liquor and Worcestershire sauce and pour over oysters.
Top with lots of crumbs.
Bake at 350\u00b0 for 40 minutes.
Serves 6.
Drain oysters and reserve liquor.
Dice oysters into a saucepan.
Add liquor and slowly bring to a boil.
Immediately remove pan from heat.
Mix bread crumbs and melted butter.
Put a thin layer of mixture in bottom of flat casserole.
Cover layer with half the oysters (oysters may be cut in half or quarters).
Sprinkle with salt and pepper.
Mix the oyster liquor and cream, pouring half over oysters.
Cover with thin layer of bread crumbs.
Repeat steps 3, 4 and 5 (layer of oysters, layer of salt and pepper and layer of oyster liquor), topping with the remaining crumb mix. Bake 30 minutes in hot oven (450\u00b0).
Serve hot.
ool.
Soak cheesecloth in liquor and wrap cake. Wrap with
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener