d drain, reserving as much oyster liquor as possible. Also strain
epper.
Simmer, stirring, until bisque is lightly thickened, and the
emaining tablespoon butter and the oyster liquor.
When the edges
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
Stock: Cook stock until water is reduced to approximately 2 cups.
Strain stock and discard shells etc.
Bisque: Warm stock and add two cans evaporated milk, butter, S& P.
Gently heat until hot but not boiling.
Add cooked lobster and warm through gently.
Serve w/ common crackers or oyster crackers.
nough clam juice to the oyster liquid to make one cup
ot.
Add oysters and oyster liquor, and simmer 3 minutes
he broiler and nap each oyster with about 1 tablespoon hollandaise
n one cup of oyster broth or oyster liquid from prepackaged oysters
In 3 quart saucepan, saute onion in butter until tender. Stir in flour, salt and nutmeg until smooth.
Gradually whisk in milk and water.
Add cheese; cook and stir over medium heat until melted.
Add spinach; cover and simmer for 4 to 5 minutes or until heated through.
Serve with oyster crackers if desired.
Yield: 5 to 6 servings.
Melt butter in sauce pan.
Saute celery and shallots until tender.
Blend in flour.
Stir, cook 5 minutes more over low heat. Add all other ingredients EXCEPT Half & Half and Tabasco.
Simmer 20 minutes.
Add warm Half & Half and Tabasco.
Pour into mugs. Top with whipped cream.
Serves 8.
In a 3 quart saucepan, saute onion in butter until tender.
Stir in the flour, salt, and nutmeg until smooth.
Gradually whisk in milk and water.
Add cheese; cook and stir over medium heat until melted.
Add spinach; cover and simmer for 4-5 minutes or until heated through.
Serve with oyster crackers in desired.
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.
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.
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
minutes; add in sugar, oyster sauce, clam juice, pepper, salt
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.