Holiday Baked Oysters

Holiday Baked Oysters

Ingredients:
4 cup firm white bread (italian or frenc; h, or sourdough)
1/2 cup butter
1 salt and cayenne pepper
1 pint raw oysters, well-drained
1 tablespoon lemon juice
1 small onion, grated
1/2 cup whipping cream
paprika (TIP:) This dish can be made with oysters of *any* size. While
fresh ones ARE best, thawed, frozen oysters *may* be used. If you
wish, prepare the dish and refrigerate it for several hours before
baking. Or, on the other hand, you can cut and brown the bread
cubes ahead of time. The rest can be finished in minutes, once the
bread is browned.
Remove the crusts from the bread. Cut the bread into quarter-inch
cubes; in a large skillet, melt half the butter. Add 2 cups of bread
cubes and toss over LOW HEAT until they're golden-brown. Sprinkle
the cubes lightly with salt and caynne, stirring constantly.
Brown the remaining cubes in the remaining butter. Sprinkle again
with the cayenne and the salt.
Cover the bottom of a 2-quart baking dish with 1/3 of the bread
cubes; top the bread evenly with half the oysters, sprinkle with salt
and cayenne, half the lemon juice and half the onion. Cover with 1/3
of the bread cubes and sprinkle with salt, cayenne, the rest of the
lemon juice and the onion. Pour in the cream, and top with the last
third of the bread cubes. Sprinkle with paprika to make pretty.
Bake at 325 degrees for 25 to 35 minutes and serve *immediately*.
Home Recipes: Hearty Tuna Casserole
3 cup rotini pasta
13 oz chunky tuna, drained [2x6-1/2oz ca; ns)
1/2 cup celery, chopped
2 green onions, sliced
2/3 cup light sour cream
1/2 cup light mayonnaise
2 teaspoon dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 small zucchini, thinly sliced
1 tomato, sliced
1 cup monterey jack, shredded
In large pot of boiling salted water, cook rotini for about 8 minutes
or until tender but firm; drain and rinse.
In large bowl, flake tuna; add pasta, celery and green onions. Stir
in sour cream, mayonnaise, mustard, thyme, salt and pepper; spoon
half into greased 8-cup casserole.
Layer zucchini over top. Top with remaining tuna mixture. Arrange
tomato slices over top; sprinkle with cheese.
Bake in 350F 180C oven for 30 minutes or until hot and bubbly.
Hot Crab Spread
8 oz cream cheese; at room temper
1 tablespoon milk
2 teaspoon worchestershire sauce
7 1/2 oz crabmeat; -or-
7 imitation crab
2 tablespoon green onion; chopped
Recipe by: Kathy Cox <coxk@WSU.EDU> Cream cream cheese and add milk and
worchestershire sauce. Blend well. Drain and flake crabmeat. Add to cheese
mixture with green onions.
Turn into greased 8 inch pie plate or small shallow baking dish. Top with
2 tablespoons toasted slivered almonds. Bake at 350 degrees for 15
minutes. Serve warm on crackers.
Humboldt Tuna Marinade
----MARINADE----
1/2 cup white wine
1/2 cup soy sauce
1/4 cup water
2 tablespoon light brown sugar
1 teaspoon onion powder
1 teaspoon crushed garlic
1/8 teaspoon hot pepper sauce
----OPTIONAL----
2 lb tuna or poultry
1 turkey bacon
Mix marinade ingredients. Marinate fish or poultry for 5-6 hours. If
your doing Tuna fillets (highly recommended), cut them in thick (1")
wheels. Wrap turkey bacon around these and secure with toothpicks.
BBQ for about 15 mins and enjoy.
This is a great recipe for chicken as well.
tsdei@cyberjunkie.com
Hunan Style Salmon Chili
----PHILLY.INQUIRER----
2 tablespoon soy sauce
1 tablespoon chinese oyster sauce
2 teaspoon oriental chili paste
2 teaspoon tomato paste
1 cup clam juice
3 tablespoon cornstarch
1/4 teaspoon sugar
1 lb salmonfilet,boned,skined
1 cubed
2 tablespoon chili powder
1/4 cup peanut oil
1/2 lemon,for juice
2 scallions,chopped
2 centiliter garlic,minced
1 inch ginger root minced
1/2 cup pumpkin seeds,toasted
4 cup hot cooked rice
----IRWIN E.SOLOMON----
In a bowl,whisk together the soy sauce,oyster sauce,chili
paste,tomato paste,clam juice,2 tsp.of the cornstarch,the sugar,and
lemon juice.Set aside..
Toss the salmon in the remaining cornstarch mixed with the chili
powder.Heat a large wok until smoking.Add the peanut oil and gently
stir fry the salmon,in 2 batches,until its surface is lightly browned
and crisp,about 2 minutes.Remove the salmon with a slotted spoon to a
strainer or colander to drai.Pour off all but a thin film of the oil.
Add the scallions,garlic and ginger root and stir fry 10
seconds.Return the salmon,add the reserved liquid and simmer until
lightly thickened.Toss in the pumpkin seeds.Serve over rice.Makes 4
servings...
Ikan Masak Asam (Fish & Green Bean Curry)
2 cup chopped onion
1 each minced garlic clove
2 teaspoon grated fresh ginger root
1/2 teaspoon dried ground chili peppers
1 teaspoon tumeric
2 teaspoon salt
1/2 cup cooked shrimp diced
4 tablespoon peanut oil
1/2 lb green beans, fresh, cut into 1 inc; h, pieces
2 cup water
4 tablespoon or 3 tbsp. lemon juice + 2 tbsp. pl; um jam
4 each filets of mackerel or shad
Pound into a paste the onions, garlic, ginger, chili peppers,
tumeric, salt and shrimp. Heat the oil in the wok. Saute the mixture
for 5 minutes and then stir in the beans. Saute 2 minutes. Blend in
the water and tamarind (or lemon juice+plum jam). Cook over low heat
for 5 minutes. Carefully place the fish filets in the sauce. Cover
and cook on Low until fish flakes with a fork. Remove immediately and
serve on a bed of rice. A good compliment to any of these curry
dishes and pretty to boot..is fresh pineapple and blueberries mixed
with some melon balls and served on a bed of ice.. Thai Ikan Masak
Asam
Imitation Crab-Pasta Salad
24 oz rotini; or shells pasta
1/2 lb imitation crab flakes; diced
1 pkg tiny frozen peas
1/2 cup sweet pickles; diced
1/2 cup celery; diced
2 bunch green onions; chopped
2 1/2 cup shredded cheddar cheese
16 oz miracle whip. light
Recipe by: smithwe@uvmain.uvsc.edu Cook pasta and drain. Put in large
bowl and let cool. Stir pasta occasionally while cooling to
separate. Season pasta with Lawry's seasoned salt to taste and stir.
Thaw peas out on a paper towel to absorb the water (can thaw in
microwave). Add all ingredients but Miracle Whip and mix well. Add
Miracle Whip and mix well. Chill. Amounts can easily be varied for
individual preferences.
Imperial Sesame Fish
2 teaspoon toasted sesame seeds
1/4 cup soy sauce
2 teaspoon distilled white vinegar
2 teaspoon minced fresh ginger root
1/2 teaspoon sugar
1/2 cup water
1 1/2 lb fresh or thawed fish fillets,
1/2 to 3/4 thick
2 teaspoon cornstarch
1 green onion and top, chopped
Measure sesame seed into blender container; cover and process about 10
seconds, or until finely ground. ADd soy sauce, vinegar, ginger and
sugar; cover and process about 15 seconds, scraping down sides once.
Remove 3 Tb. sauce mixture from blender container; combine with water
in small saucepan and set aside. Generously brush both sides of fish
with remaining sauce. Broil about 5 minutes, or until fish flakes
easily when tested with fork. Meanwhile, blend cornstarch with
mixture in saucepan. Bring to boil; cook and stir until sauce
thickens. Stir in green onion. Just before serving, spoon sauce over
cooked fish. Serve with assorted vegetables.
Serves: 4
Impossible Caesar & Crab Pie
10 oz frozen sliced asparagus, thawed and; drained
8 oz imitation crabmeat
4 oz shredded mozzarella cheese
1 cup bisquick
1/2 cup milk
1/2 cup caesar salad dressing
1 2 eggs
Heat oven to 400~. In greased 9" pie plate scatter asparagus,
crabmeat and cheese. In medium bowl stir remaining ingredients with
fork until well blended; pour into pie plate. Bake 30-35 minutes or
until knife inserted in center comes out clean. Cool 5 minutes.
Serve. HIGH ALTITUDE

Directions:
Bake 35-40 minutes.
Impossible Seafood Pie
1 betty garnes
1 pkg (6 oz) frozen crabmeat
1 can (6 oz) tuna drained
1 cup shredded process sharp ameri
3 oz cream cheese, cut into 1/4
1/4 cup green onions; sliced
2 oz chopped pimento, drained, if
2 cup milk
1 cup bisquick
4 eggs
3/4 teaspoon salt
1 nutmeg; dash
Heat oven to 400 degrees. Grease pie plate,(10 x 1 1/2 inch) Mix
crabmeat, cheeses, onions and pimiento in plate. Beat remaining
ingredients til smooth, 15 seconds in blender or 1 minute with hand
beater. Pour into plate. Bake until knife inserted between center and
edge comes out clean, 35 to 40 minutes. Cool 5 minutes *1 can (6 oz)
crabmeat, drained and cartilege removed, or 1 can (4 1/2 oz) shrimp,
well rinsed and drained, can be substituted for the frozen crabmeat
and shrimp.
Impossible Tuna & Cheddar Pie
2 cup onions; chopped
1/4 cup butter
2 can tuna; 6/2 oz -drained
2 cup cheddar; shredded
3 eggs
1 1/4 cup milk
1 cup bisquick salt pepper
2 tomatoes; thinly sliced
Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and
butter in 10" skillet over low heat, stirring occaisionally, until
onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions
in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15
seconds in blender on High or 1 minute with hand beater. Pour into
plate. Bake till knife inserted in centre comes out clean, 25 to 30
minutes. top with tomato slices and remaining cheese is melted 3 to 5
minutes. Cool 5 minutes.
Impossible Tuna Pie
1 cup tuna; 8 oz - drained
1/3 cup celery; thinly sliced
2 cup cheese; cheddar, shredded
1/4 cup green onions; sliced, opt.
1 1/2 cup milk
4 eggs
1 cup bisquick baking mix
1/2 teaspoon lemon rind; grated
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove; crushed
Fat grams