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.
aucepan, place the fresh undrained oysters; cook over medium heat until
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.
Heat coals to medium hot.
Place grill 4-inches above coals or preheat broiler.
Wash shells well and dry.
(They can be used again.)
Replace oysters in shell halves.
If broiling, place on cookie sheet.
Combine butter and garlic and spoon over oysters. Sprinkle with Parmesan cheese.
Grill or broil until they begin to puff.
Remove from heat.
Sprinkle with parsley.
Serve immediately.
Mix in buttered baking dish.
Use more cream for richer dish. Canned oysters may be used for part of oysters; improves the flavor.
Mixture should be very soupy with milk or cream.
Put a layer of cracker crumbs on bottom of baking dish.
Cover with layer of oysters.
Sprinkle with salt and pepper.
Dot with butter.
Repeat with another layer of each (cracker crumbs, oysters, etc.) and end with crumbs and butter on top.
Add milk to cover.
Bake about 20 minutes in hot oven.
You may have to cook longer than 20 minutes.
If using standard oysters, you don't need to cut in two, but if large, cut in two.
Preheat oven for 20 minutes at 350\u00b0.
Cook for 30 to 45 minutes.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
Combine crumbs and melt butter.
Set aside 1/4 cup of butter crumbs.
Combine remaining crumbs, oysters, mushrooms, cream and Worcestershire sauce.
Turn into a baking dish.
Top with reserved crumbs.
Bake at 350\u00b0 for 40 minutes.
Serves 8.
(May omit mushrooms.)
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
n using lentils: If using canned lentils, drain first and omit salt; if using
r Garbanzo beans.
If using canned beans, you do not need
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
order to keep the oysters steady during broiling, line a
Drain oysters, saving liquor.
Combine crumbs, margarine, salt and pepper.
Spread 1/3 of the buttered crumbs in greased 8 x 1 1/4-inch round baking dish.
Cover with half the oysters.
Using another third of the crumbs, spread a second layer; cover with remaining oysters.\tCombine cream, oyster liquor and Worcestershire sauce.
Pour over oysters.
Top with last of crumbs.
Bake in 350\u00b0 oven for 40 minutes.\tMakes 4 servings.
eat the broiler. Remove the oysters from their shells.
Arrange
so drain the oysters very well. Place the oysters in a strainer
Drain oysters, saving liquid.
Combine crumbs, butter, salt and pepper.
Spread 1/3 of butter and crumbs in greased casserole (2-quart).
Cover with 1/2 of the oysters.
Using another 1/3 of buttered crumbs, spread second layer and add remaining oysters. Finish with last 1/3 of buttered crumbs on top.
Combine liquid ingredients and pour over top.
Bake at 350\u00b0 for 40 minutes.
roll out to desired thickness using a pasta roller, then cut