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1 - 10 oz. jar
Pacific Oysters
1 Large loaf day old bread, cubed or torn in small pieces
1 Large dry onion, minced
1 Cup diced celery
½ Cup butter
½ Poultry seasoning or ground sage (increase to taste)
1T Salt, pepper and Accent to taste |
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Slice oysters in small pieces. Saute oysters,
onions and celery in butter and add to cubed bread and
seasonings. Pack lightly in bird.
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1 - 10 oz. jar Pacific
Oysters
3T Butter or margarine
2T Flour
1 cup Oyster broth
½ tsp Celery flakes
1 tsp Salt
1/8 tsp Garlic powder
Dash pepper
½ tsp Worcestershire sauce
½ tsp Accent
½ tsp Parsley flakes
1 cup Milk
1 cup Half & half |
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Simmer oysters and 1/2
bay leaf for 3 minutes in 1 cup of nectar and save broth.
Slice oysters in small slices and saute in butter for a few
minutes, push oysters to one side of pan and blend in flour;
gradually blend in oyster broth; add rest of seasonings, and
cook until thick. Stir in milk and half & half.
Heat. Do Not Boil!
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1 - 10 oz. jar Pacific
Oysters
Sauce:
4 T Melted Butter
4 T Dry Vermouth
Dash of Worcestershire sauce
Salt & Pepper
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Bring oysters to a boil
with a bayleaf in water. Drain & rinse. If
preferred, larger oysters may be sliced lengthwise. Dip
oysters in butter sauce and roll in course cracker crumbs.
Bake in 350º F oven on cookie sheet or shallow pan, until
crumbs are browned. No need to turn oysters - serve.
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1 - 10 oz. jar Pacific
Oysters
2 T Butter or maragrine
1½ Green pepper flakes
1½ tsp Onion flakes
½ tsp Worcestershire sauce
½ tsp Salt
2 dashes Tabasco sauce
½ cup Catsup
½ cup Tomato sauce |
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Slice oysters into small slices. Melt butter
and saute oyster a few minutes; add green pepper flakes and the
rest of the ingredients. When hot, serve with toast or
fluffy brown rice.
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Wrap thin bacon slices
around oysters, securing with toothpicks, and broil, turning to
brown bacon evenly. Large oysters may be sliced to size.
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Slice Pacific oysters in
half length-wise or use whole Olympia oysters. Beat 1 egg
slightly with about 2 tablespoons water. Dip oysters in
egg mixture and then in cracker crumbs and fry in hot fat (bacon
drippings preferred) until golden brown. Season with salt
and pepper and serve hot.
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1 - 10 oz. jar Pacific
Oysters
¼ lb Mushrooms (sliced)
2 T Butter |
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Saute mushrooms in
butter until tender. Add oysters and heat through.
Salt lightly. Remove from pan and keep warm while
preparing sauce.
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Sauce:
1 TFlour
½ tsp Mustard
½ tsp Salt
1½ cup Milk
2 Egg yolks, beaten |
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Blend drippings, flour,
mustard, salt, dash pepper. Slowly add milk and stir until
slightly thickened. Gradually add egg yolks and stir
gently until bubbly, but Do Not Boil. Arrange
oysters and mushrooms on toast and pour sauce over
all.
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2 pounds Clams
1 Cup Chopped Celery
2 Cup Chopped Onion
Seafood seasoning
Rinse shells lightly. Place clams
in large container, add water to cover clams. Add celery, onion,
and seasoning. Bring to boil until clams are fully open.
Delicious plain or with garlic butter.
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menu)
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Steam Clams, remove meats
from shells and save nectar. Put meats through food chopper.
Dice large potato and onion, simmer until soft. Add chopped
clams, heat to boil, add nectar and 1½ cups milk. Heat and
season to taste. Add butter. Serves 6-8.
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Pass sharp knife between
clam shell, cutting meat in half. Cut attachments on both shells
and remove meats. Roll in egg and cracker crumbs, season to
taste, and fry.
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