ot.
Add oysters and oyster liquor, and simmer 3 minutes
ump the contents in
>the oysters in a colander set over a bowl. Reserve the
In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
Take out meat and set aside(leave juices in pan).
Add onions and saute until done(about 8 min.).
Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
Add vegetables and simmer until done.
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.
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.
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.
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.
ew raisins or nuts in the bottom of tart shells.
eat it will enhance the flavor of the broth.
Sprinkle on
Melt butter in a skillet. Saute onions and celery until transparent.
Soak the bread in water. Drain and squeeze water out of bread. Tear into small pieces and add to onion mixture.
Add egg, parsley and oysters.
Season with salt, pepper and spices.
Simmer until oysters begin to curl.
If the mixture is soggy, add bread crumbs; it should be very moist but there should be no excess liquid.
Turn into a 2 qt casserole.
Dot with butter.
Bake 350 degrees for about 30 minutes.
egrees Celsius.
Melt the butter and lightly grease
Cook roast until tender.
Add plenty of water to cook vegetables in.
Add vegetables and cook until tender, then add beef stew mix.
Simmer 15 to 20 minutes and serve with crackers or cornbread.
Also excellent frozen for days when you really don't feel like cooking!
o mashed potatoes and mash the whole mixture well.
Add
Pat dry all of the beef cubes (important because the meat will brown quite well this way); season the meat with a mixture of the salt and pepper. Heat 2 tablespoons of oil in a Dutch oven until it is quite hot but not smoking. Arrange the meat in a single layer; don't crowd the meat and brown it well on all sides. This may take 2 or 3 separate brownings.
Rinse the chickpeas in cold water and tip into the food processor. Add the tahini, crushed garlic, salt, lemon juice and seven tablespoons of the reserved liquid from the cans. Turn on the food processor and slowly pour in the oil while it runs.
When the mixture is fully combined and smooth, tip it into a serving dish. Drizzle with some more extra virgin olive oil and decorate with a few whole chickpeas. Sprinkle with paprika and finely chopped coriander or parsley leaves, for colour.
Mix flour and salt in a large bowl.
In a glass measuring cup, mix alum, water, oil, and color and add to the flour/salt mixture. Stir until slightly cool.
Knead well, adding flour until it stops sticking to your hands.
Keep in an airtight container when not in use.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!