MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Oysters
Categories: Seafood
Yield: 6 Oysters

1/8 ts Nutmeg
1/8 ts Pepper
1/8 ts Salt
2 tb Butter; for frying
1 Lemon; sliced

Combine the breadcrumbs and seasoning in a shallow bowl.

Beat 1 egg in a shallow bowl. If one egg does not coat all your
oysters, you may need to add a second egg.

Heat a cast iron skilled (or your preferred frying pan) on high for
2-3 minutes. Reduce to a medium heat. Add the butter and let it melt
and foam.

Dip the oysters in the beaten egg and then the seasoned breadcrumbs.
Put each dipped oyster straight into the frying pan. Do not crowd the
oysters. Cook for 2-3 minutes and flip each oyster mid-way through to
allow both sides to brown.

Eat immediately. Dress with lemon to your taste.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2019/04/19/to-friy-oyesters/>

MMMMM
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Ben Collver wrote to All <=-

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Oysters
Categories: Seafood
Yield: 6 Oysters

1/8 ts Nutmeg
1/8 ts Pepper
1/8 ts Salt
2 tb Butter; for frying
1 Lemon; sliced

The title says "Oysters" The Yield says "Oysters" The ingrediemts list
says .........

You might want to go in and edit to repair that lack. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lyonnaise Oyster Stew
Categories: Soups, Seafood, Dairy, Cheese
Yield: 6 Servings

1 1/2 lb Leeks
1 1/2 lb Potatoes
2 tb Butter
6 c Water
8 oz Cheese; shredded *
1/4 c Oil
1 tb Butter
3 c Bread cubes
1 c Heavy cream
1/8 ts Nutmeg; ground
1 pt Oysters; w/liquor
1/4 c Parsley; chopped

* Gruyere or Emmenthaler are preferred.

Trim off root ends and most of green part of leeks.
Reserve white part plus a small part of green. Split in
half and rinse thoroughly between leaves. Cut leeks
lengthwise into thin strips and then crosswise into very
small cubes. There should be about 5 cups. Peel potatoes
and cut them lengthwise in half. Cut each half crosswise
into very thin slices. There should be about 4 cups.

Heat butter in a large saucepan and add chopped leek.
Cook, stirring often, about 5 minutes. Add potatoes and
water and bring to boil. Salt and pepper to taste.
Simmer 20 minutes. Drain in colander, reserving liquid
and solids.

Heat oil and butter in heavy skillet and add bread
cubes. Cook, stirring, until cubes are golden brown.
Drain in sieve.

Process leek and potato solids thoroughly while adding
small amounts of reserved cooking liquid. Add only
enough liquid to make a fine puree. Combine puree with
remaining liquid in saucepan and bring to simmer. Add
cream and salt and pepper to taste. Add nutmeg and heat
thoroughly. Add oysters with their liquor and cook
briefly, just until oysters curl.

Serve sprinkled with parsley, with croutons and cheese
on the side.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum --- MultiMail/Win v0.52
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Re: Re: Fried Oysters
By: Dave Drum to Ben Collver on Wed Jul 10 2024 16:04:00

The title says "Oysters" The Yield says "Oysters" The ingrediemts list
says .........

You might want to go in and edit to repair that lack. Bv)=

Thanks! It was a copy/paste error on my part. Here is the corrected
recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Oysters
Categories: Seafood
Yield: 6 Oysters

6 Oysters; shucked
1/4 c Breadcrumbs
1 Eggs; up to 2
1/8 ts Nutmeg
1/8 ts Pepper
1/8 ts Salt
2 tb Butter; for frying
1 Lemon; sliced

Combine the breadcrumbs and seasoning in a shallow bowl.

Beat 1 egg in a shallow bowl. If one egg does not coat all your
oysters, you may need to add a second egg.

Heat a cast iron skilled (or your preferred frying pan) on high for
2-3 minutes. Reduce to a medium heat. Add the butter and let it melt
and foam.

Dip the oysters in the beaten egg and then the seasoned breadcrumbs.
Put each dipped oyster straight into the frying pan. Do not crowd the
oysters. Cook for 2-3 minutes and flip each oyster mid-way through to
allow both sides to brown.

Eat immediately. Dress with lemon to your taste.

Recipe by Marissa Nicosia

Recipe FROM: <https://rarecooking.com/2019/04/19/to-friy-oyesters/>

MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)

Ben Collver wrote to Dave Drum <=-

The title says "Oysters" The Yield says "Oysters" The ingrediemts list says .........

You might want to go in and edit to repair that lack. Bv)=

Thanks! It was a copy/paste error on my part. Here is the corrected recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fried Oysters
Categories: Seafood
Yield: 6 Oysters

6 Oysters; shucked

Defecation occurs - if you eat regularly. Bv)=

I always read over my recipes from Meal Monster before posting. I'm
amazed at some of the errors I find (and correct). And, of course, I'll
miss one now and then. Bv)=

Here's one of my favourites ways to do oysters:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cajun Oyster Stuffing
Categories: Breads, Vegetables, Seafood, Herbs
Yield: 8 Servings

1 (12") skillet cornbread;
- baked, cooled, crumbled
1 Sleeve saltine crackers;
- crumbled
1/2 Loaf stale French bread
1/4 lb Butter; room temp
2 c Chicken broth
1 qt Oysters; liquid reserved *
1 lg Onion; chopped
1 c Celery; chopped
1/2 c Green onion; chopped
2 cl Garlic; minced
1/4 c Fresh flat-leaf parsley;
- chopped
1 ts Dried sage
1 ts Poultry seasoning
2 tb Cajun/Creole seasoning **
5 lg Eggs; lightly beaten
1 lg Bell pepper; cored, chopped

* Chopped or not - your choice

** Louisiana Fish Fry (orange canister) or Tony
Chachere's Creole Seasoning (green canister)

In a large bowl, crumble the cornbread, French bread
and crackers.

Saute the garlic, onions, bell pepper, celery, and
green onions in the butter until soft.

Add to the bowl with the cornbread mixture.

Add the seasonings and mix well.

Mix in beaten eggs.

Stir in the chicken stock.

Add oysters and stir them in.

Add a little oyster liquid to desired consistency. The
mixture will be wet.

Pour into a buttered baking dish.

Bake in a 350ºF/175ºC oven for 40 minutes.

By Joyce Lowery

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Kitchen

MMMMM

... "He was a bold man that first ate an oyster." -- Jonathan Swift
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