Wash and dry fish thoroughly.
Sprinkle inside cavity with salt, pepper and lemon juice.
Put in shallow, foil-lined baking pan.
Stuff cavity of fish loosely with dressing and secure edges. Baste liberally with fat or oil.
Bake at 350\u00b0, basting frequently, until fish flakes easily when tested with a fork; 40 to 60 minutes.
Makes 6 to 8 servings.
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.
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.
Whisk together salad oil, dill weed, lemon pepper, garlic powder and Ranch dressing mix.
Pour over crackers, stirring to coat.
Place on baking sheets and bake at 275\u00b0 for 15 to 20 minutes.
Makes 11 to 12 cups.
Combine oil and dressing mix.
Add spices.
Pour over crackers.
Stir to coat.
Place in warm oven for 15 to 20 minutes on cookie sheet or microwave on low for 5 minutes.
Combine dressing mix, lemon pepper, dill weed, garlic powder and salad oil.
Pour over crackers.
Stir in bowl or shake in bag until coated.
Place in warm oven for 15 to 20 minutes.
n the chopped oysters, the oyster liquor, and the turkey pan
br>Add the pecans and oyster liquor and stir.
Cover
f cold Sausage and Oyster Dressing and push the dressing into the leg
Break up crackers.
Cut up oysters.
Use oyster juice, too. Combine together.
Grease casserole dish with Pam cooking spray. Add milk to cracker/oyster mixture.
Add small amounts of milk if more is needed.
Not mushy, not soggy, just damp.
Combine gently. Place in casserole.
Bake at 350\u00b0 for 1/2 hour.
In a skillet, saute onion, green onions and celery in oil until tender.
Add chopped parsley.
Drain oysters and cut into pieces.
Add oysters to skillet mixture and cook until liquid is absorbed.
Remove any hard crusts from the softened bread and add to oyster mixture, cooking until mixed.
Serves 8.
Preheat oven to 325-degrees. Coat an 15 x 11 x 2-inch baking pan with cooking spray.
Melt butter in a saucepan over medium heat. Saute celery and onion till tender. Stir in broth, seasoning, eggs and oysters. Remove from heat.
Place bread cubes in a large bowl. Pour oyster mixture over and mix to coat. Transfer mixture to the prepared baking pan.
Cover with foil and bake for 2 hours. Remove foil the last 30 minutes of baking time for the surface to crisp.
ithout their wild rice and oyster dressing.
Serves 9.
Place half the bread in 9 x 13 Pyrex dish. Cover with cheese, then oysters. Top with remaining bread. Mix eggs and the oyster liqueur, then add enough milk to total 2 1/2 cups. Add salt and pepper. Pour liquid over the bread, cheese and oysters. Cover with foil and refrigerate 24 hours. Bake, covered, at 325\u00b0 for 45 minutes.
Remove chicken from bone and cut into chunks.
Place 1/2 chicken in greased baking dish.
Spread with half of the chopped onion and half of dressing mixture.
Combine both cans of soup and broth or water.
Pour 1/2 soup mixture over dressing, then repeat layers with remaining chicken, dressing and soup.
Bake at 350\u00b0 for 45 minutes.
Place ham and dressing in baking dish and bake at 350\u00b0 for approximately 35 minutes or until brown.
Preheat oven to 350\u00b0.
Mix dressing, oysters and soup.
Bring to boil in oven.
Slow the heat and simmer about 25 minutes at 350\u00b0 or until done.
Put dressing in bottom of a greased pan.
Mix water with soup and pour onto dressing.
Cover with foil and bake at 350\u00b0 for 45 minutes.
Remove foil and put cheese on top.
Bake 10 to 15 minutes longer.
Drain oysters, saving likker, and chop.
Cook celery and onions in margarine until tender.
Combine oysters, cooked vegetables, bread cubes and seasonings; mix thoroughly.
If dressing seems dry, moisten with oyster likker.
Bake in casserole at 350\u00b0 for 20 to 30 minutes.
Recipe will make dressing for a 4-pound turkey.
For 10 to 15-pound bird, make 3 times recipe; 16 to 20 pounds 4 times and 21 to 25-pound bird 5 times.
il is ready, dip each oyster into egg whites, drain and