9 inch oven-proof pie dish by spraying with some
Oyster filling:.
In a large
Hard-boil 3 eggs.
Slice and lay in bottom of 9-inch pie crust. Chop up boiled potatoes.
Put dots of butter on potatoes.
Pour in oysters to fill pie.
Cover with top crust.
Prick top of pie crust before baking.
Bake 1 hour at 375\u00b0 in 9-inch pie plate.
Make a thin White Sauce using 2 tablespoons oyster juice mixed in milk. Bottled clam juice can be used if oysters don't have enough juice. Pour hot White Sauce over hot pie to serve.
Place bottom crust in pie pan.
Put in well drained potatoes. Remove oysters from containers with slotted spoon and put over potatoes.
Set aside oyster liquor to make a sauce.
Place egg slices over oysters.
Dot butter over top and sprinkle with celery salt and lemon pepper seasoning.
Place top crust on pie.
Cut slits in top.
Bake 10 minutes at 400\u00b0.
Lower to 375\u00b0 until crust is lightly brown, about 30 minutes.
Let stand a few minutes before serving.
Drain.
ilk and 1 cup reserved oyster liquid. Stir until a thick
Clean and chop celery and onion.
Wash, pare and dice potatoes.
Simmer celery, onion and potatoes together in skillet in enough water to cover and cook just until tender.
Add oysters and a little of the oyster liquor, salt, pepper and 1/2 cup milk; gently heat through.
Preheat oven to 400F.
Saute scallions and a little parsley in butter. Add oyster liquid and cream.
Season with tobasco, Worcestershire, salt and pepper to taste.
Mix in oysters.
Pour into silpat or buttered baking dish and sprinkle crumbled saltine crackers over the top. Dot with butter.
Bake 10 minutes.
han the size of your pie pan. Remove top piece of
Cook oysters in their liquor until edges curl.
Add milk, cream, margarine and spices and heat until hot and margarine is melted.
Pour into a casserole sprayed with Pam, saving out about 3 cups of the milk.
Add cooked potatoes and crackers.
Top with Bisquick biscuits rolled very thin (like pie crust).
Bake at 425\u00b0 until crust is brown.
Top any serving with some of the liquid saved for anyone who wants more on top of their crust.
Melt margarine and mix with sugar.
Add eggs and beat mixture well.
Add vinegar, vanilla and nuts, mix well.
Put in unbaked pie shell and bake 40 to 45 minutes at 350\u00b0.
This pecan pie is lighter and not as sweet as most pecan pie recipes.
Mix dark corn syrup, sugar, oatmeal, coconut, eggs, salt, butter and pecans together.
Pour into pie shell.
This is just a little change to regular Southern Pecan Pie recipes.
Good enough to win a prize at the county fair.
Firstly, drain oysters and reserve liquid.
Saute onion in butter until transparent.
Melt remaining butter.
Add flour to this.
Stir well until smooth.
Add oyster liquid, wine and milk.
Cook until thick.
Stir often.
Remove from heat.
Add oysters, onion, ham and lastly peas.
Pour into a buttered 2 quart casserole.
Bake uncovered for 15 minutes at 400 degrees Fahrenhit.
In a saucepan, melt 2 tablespoons butter. Stir in the flour until smooth and gradually add the milk.
Bring to a boil and cook until thickened. Reduce the heat and stir in the cheese until smooth.
Add the spinach and oysters. Pour into a buttered shallow1 quart baking dish or a 9\" glass pie plate.
Melt the remaining 2 tablespoons of butter and mix with the cracker crumbs. Sprinkle over the top of the casserole.
Bake, uncovered at 375 degrees for 15-30 min or until the top is brown.
). Line a 9-inch pie pan with 1 of the
ntil smooth.
Pour into pie shell.
Sprinkle coconut and
Simmer garlic in melted butter about 5 minutes before adding flour and browning.
Add seasoning and oysters.
Let oysters cook in roux about 5 minutes.
Remove from fire.
Season well.
Pour into unbaked pie shell and cook about 30 to 45 minutes at 350\u00b0.
Put potatoes in pie crust topped with salt, pepper and butter. Then put oysters and juice in.
Top with crust.
Bake at 375\u00b0 until crust is lightly brown.
nd drain, reserving as much oyster liquor as possible. Also strain
lace one of the unbaked pie shells in a lightly oiled
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.