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.
ot.
Add oysters and oyster liquor, and simmer 3 minutes
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.
Return pork to pan along with stock and 2 cups water
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.
Perfect to fix when oyster supply is scarce--potatoes are the \"stretchers.\"
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.
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.
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.
Cook potatoes in boiling salted water for about 20 mins. Drain, rinse under cold water, then cut into 1/3 inch slices. Season with salt and coat in oil.
Meanwhile, make tomato salsa by mixing tomatoes with garlic, chili, cilantro and honey then season. Set aside.
Broil potatoes for about 5 mins, turning. Thread prawns and chicken onto wooden skewers then add to pan with potatoes and broil, turning, for 10 mins. Serve skewers with potatoes and salsa on the side.
Place potatoes in a microwave-safe bowl with a little water. Cover with plastic
Combine stock, wine, dill sprigs and peppercorns in medium saucepan; bring to a boil. Reduce heat to low. Add fish; simmer gently for 5 mins or until fish is barely cooked. Remove fish from poaching liquid; discard liquid. Refrigerate fish until ready to serve.
Boil, steam or microwave potatoes until tender. Drain; cool, then halve potatoes.
Meanwhile, whisk yogurt, chopped dill and mustard in small bowl; season to taste. Place fish on serving plate; drizzle with oil. Serve with potatoes and dill yogurt.
00b0F. Line a baking sheet with parchment.
Make stuffing by
he onion slices.
Cover with plactic wrap and place in
egrees C).
Mix chicken with paprika, half of the olive
ottom of broiler pan with foil and spray with nonstick vegetable cooking
Brown pork chops.
In a 2-quart casserole, layer potatoes, sprinkle with flour, salt and pepper.
Repeat ending with potatoes. Dot with butter, sprinkle with cheese and top with pork chops. Pour milk over casserole.
Bake covered at 375\u00b0 for 45 minutes. Remove cover and bake for 20 minutes.
Serves 2 to 4.
egrees.
Season the pork with salt and pepper. Wrap the
Place meat in roasting pan.
Surround with potatoes.
Season with salt and pepper.
Top with onion soup mixture.
Cover tightly.
Bake in preheated oven at 350\u00b0 for 2 1/2 to 3 hours or until meat is tender.
Wash chicken and pat dry with paper towels.
Place chicken in large casserole dish, seasoning it well.
Brown on all sides.
Peel potatoes and slice; season with salt, pepper, garlic and onion powder.
When chicken is brown, remove chicken and place potatoes in dish.
Brown well in 350\u00b0 oven.
Return chicken to dish with potatoes and cover with foil.
Bake about 25 minutes more.