ot.
Add oysters and oyster liquor, and simmer 3 minutes
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.
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.
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.
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.
dding them to the stew.
For the stew: Melt butter in medium
For the Stew:
Season the beef generously
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly shucked
e sharp!).
Hold the oyster firmly in one hand, shucking
f butter, the oysters, the oyster liquor, the celery, Worcestershire sauce
and cook over low heat for 2 to 4 minutes, stirring
medium bowl and refrigerate for 1 hour. In the meantime
Melt butter in heavy saucepan.
Add oysters and cook over low heat until edges curl.
Slowly add the half and half and heat gently.
Do not boil.
Season with salt and pepper to taste. Serve steaming hot with oyster crackers.
Seasoning is very important to this stew.
Salt and pepper should be added according to personal taste.
Flavor improves if allowed to stand for 10 to 15 minutes.
Reheat gently.
Heat frozen oyster stew in
2-quart
In a large saucepan, combine milk and half and half; heat slowly until just beginning to bubble.
In a medium saucepan, melt butter.
Add oysters and onion.
Cook over low heat for 8 to 10 minutes or until edges of oysters begin to curl.
Stir oyster mixture, parsley, salt, pepper and Worcestershire sauce into hot milk.
Heat gently, stirring frequently.
Be careful and do not boil.
Serve with oyster crackers.
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.
Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.
Reserve 1/2 cup oyster liquid.\tSeason oysters with salts and peppers; frizzle in their own juice until slightly curled.\tSet aside.
Melt butter in saucepan.
Add flour; blend.
Add onions; stir until onions are cooked.
Add oyster liquid.
Add milk 1 cup at a time, stirring constantly.
Cook about 10 minutes.
Add oysters.
Check for additional seasoning.
Sprinkle onion on top just before serving.
Serves 6-8.
Cook 2 pans of cornbread.
Cook one whole chicken, bone and grind chicken.
Add ground onion and celery.
Mix in a large bowl. Add chicken broth, pimentos and oyster stew or soup if desired. Mix good.
Put into a brown and serve bag and into a pan (no mess) and cook at 350\u00b0 for an hour.