ixture is hot.
Add oysters and oyster liquor, and simmer 3
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.
If using fresh oysters, steamed in pan with one
Heat the milk and cream in a pot.
Do not boil.
Add oysters and any oyster juice.
Simmer for 5 minutes.
Season to taste. Add butter. Heat until it melts and serve very hot.
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.
Cut up any large vegetables.
In a 3 quart saucepan combine vegetables, onions, bouillon granules, peppers, bay leaf and 1/2 cup water.
Bring to boiling.
Reduce heat. Cover and simmer over medium heat 5 to 7 minutes.
Do not drain.
Stir in evaporated milk.
Heat through.
Add undrained oysters to vegetable mixture. Cook over medium heat about 5 minutes or until edges of oysters curl, stirring frequently.
If using canned oysters, just heat through.
Remove bay leaf.
Carefully clean fresh oysters or drain canned oysters.
Melt butter or margarine.
Add drained oysters and cook for 3 minutes or until edges curl.
Add milk, salt and pepper and bring almost to boiling point.
Serve hot.
Garnish with paprika. Yields 6 servings.
utter, Worcestershire sauce, juice from oysters and salt in a stockpot
Melt butter in skillet then add oysters.
Cook over low heat for 10 minutes.
Combine oysters with other ingredients in large saucepan.
Simmer, stirring occasionally, for 20 minutes. Reheat before serving.
Butter casserole.
Crumble crackers on the bottom.
Add a layer of oysters.
Cut celery very fine and sprinkle over. Sprinkle parsley flakes; dot with butter.
Add a little oyster liquid if fresh oysters are used.
Don't add oyster liquid if canned oysters are used.
Pour over casserole.
Take fork and pat down until milk oozes on top.
Cook for 20 minutes at 325\u00b0.
emove from heat.
Drain oysters and add liquid to the
In a Dutch oven, saute leeks in butter for 10 minutes or until tender. Add the potatoes, water and bouillon; cover and simmer 20 minutes or until potatoes are tender. Cool.
Transfer to a blender. Cover and process until blended. Return to the pan; stir in the milk, cream, oysters, cayenne, salt and pepper. Cook on low until heated through (do not boil). Garnish with parsley. Yield: 12 servings.
Simmer fresh or frozen oysters in their own liquid until the edges begin to curl.
Drain and chop coarsely, saving the liquid. If using canned oysters, drain, reserve juice and chop.
Pour all ingredients into large pot.
Cook on high, stirring occasionally until butter is melted.
After bringing to a boil, take pot off burner; wait 1 to 2 minutes and replace on burner. Bring to a second boil.
Serve with crackers or oyster stew crackers.
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.
Put oysters in a strainer over stew pot and drain; pour 3/
---AboutFresh Oysters--- If using fresh oysters, make sure they snap closed