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.
Poach the sausages in water for about 15 minutes or until just cooked; cool.
Slit the sausages almost in half and fill with the oysters; wrap the sausages in the bacon.
Barbecue or grill, turning, until the bacon is cooked and sizzling.
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.
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.
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.
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.
little bowl with a small spoon) with freshly shucked oysters.
Excess
Cook celery in water until tender (about 18 minutes).
Drain and save liquid (or use broth).
Saute onions in butter over low heat.
Drain oysters; add liquid to celery liquid (or broth).
Mix bread crumbs with poultry seasoning, salt and pepper.
Combine dry ingredients with onions, oysters and enough liquid to thoroughly moisten.
Blend well.
Bake at 350\u00b0 for about 40 minutes, or until a knife inserted into center comes out clean.
l sides of oysters are coated with flour. Shake oysters lightly to remove
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.)
oo stiff to coat the oysters, add additional milk.
Beat
Drain oysters, reserving 1/4 cup liquid. Combine cracker crumbs, margarine and salt. Spread 1/3 of crumb mixture in greased baking dish or pan. Cover with half the oysters. Sprinkle with pepper. Using 1/3 again, layer crumb mixture. Cover with remaining oysters. Sprinkle with pepper. Combine milk, oyster liquid and Worcestershire. Pour over oysters. Top with remaining crumbs. Bake at 350\u00b0 about 40 minutes. Serve immediately. Serves 4.
Drain oysters, reserving 1/4 cup of liquor.
Combine crumbs and butter.
Spread 1/3 of crumbs in greased 8 x 1 1/4-inch pan.
Cover with half of the oysters.
Sprinkle with pepper.
Using another 1/3 of the crumbs, spread a second layer.
Cover with remaining oysters.
Sprinkle with pepper.
Combine cream, oyster liquor, Worcestershire and salt; pour over the oysters.
Top with last of crumbs.
Bake in a moderate oven (350\u00b0) for about 40 minutes. Makes 4 servings.
Drain oysters; reserve 1/4 cup liquid. Combine crumbs and butter. Spread 1/3 crumbs in greased 8x1 1/4 inch baking dish. Cover with 1/2 the oysters. Sprinkle with pepper. Spread another 1/3 crumbs; cover with remaining oysters. Sprinkle with pepper.
ombine.
Drain cans of oysters and finely chop. Separate lettuce
or 1 minute more. Season with lemon juice, crushed red pepper
Drain oysters, reserving 1/4 cup liquor.
Combine crumbs and butter.
Spread a third of crumbs in 8x1 1/2 round pan.
Cover with half the oysters.
Sprinkle with pepper.
Using another third of the crumbs, spread a second layer; cover with remaining oysters.
Sprinkle with pepper.
Combine cream, reserved oyster liquor, salt and Worcestershire sauce.
Pour over oysters.
Top with remaining crumbs.
Bake in moderate oven (350) about 40 minutes or until done.
Makes 4 servings.
asserole dish.
Cover with half of the oysters.
Using another
Drain oysters, reserving 1/4 cup liquid.
Combine crumbs and butter.
Spread 1/3 of crumbs in an 8 x 1/2-inch round pan.
Cover with half of oysters.
Sprinkle with pepper.
Using another 1/3 of the crumbs, spread a second layer; cover with remaining oysters. Sprinkle with pepper.
Combine cream, reserved oyster liquid, salt and Worcestershire.
Pour over oysters.
Top with remaining crumbs.
Bake in oven at 350\u00b0 for 40 minutes or until done.
Drain oysters, reserving 1/3 cup liquid.
Combine crumbs, butter, salt, pepper, celery and parsley.
Spread third of crumbs in 8 x 1 1/2-inch round pan.
Cover with half the oysters.
Using another third of the crumbs, spread a second layer; cover with remaining oysters.
Combine milk and oyster liquid and pour over oysters.
Top with remaining crumbs.
Bake in moderate oven at 350\u00b0 for about 40 minutes or until done.
Makes 4 servings.