| Appetizers Cont pg 3 |
| GRILLED BARBECUED OYSTERS |
| 2 pk Frozen artichoke hearts 1 qt Large oysters 1 ea Bunch green onions, minced 1/2 c Browned flour 2 T Lemon juice 1 ea Pinch thyme, salt, pepper 1/2 lb Mushrooms, sauteed in butter 1/4 lb Butter 1/2 c Fresh parsley, minced 1 x Dry white wine 1 ea Thinly sliced unpeeled lemon 1 x Paprika, cayenne pepper |
| Ingredients |
| Instructions |
| 1. Combine the first 7 ingredients in a small saucepan, and stir well. Prepare grill. Place saucepan containing barbecue sauce on grill rack. Place oysters on grill rack, and grill 5 minutes or until a few oysters begin to open. Remove oysters from heat. Carefully open oysters with an oyster knife, leaving on the half shell. 2. Sprinkle oysters with parsley, and drizzle with barbecue sauce. Serve with lemon wedges. Yield: 4 servings (serving size: 1 dozen oysters). Yield: 4 servings |
| OYSTERS EN BROCHETTE |
| 8 ounces butter 2 teaspoons salt 1 to 1-1/2 tablespoons Worcestershire sauce 2 teaspoons Tabasco sauce 5 tablespoons lemon juice 2 tablespoons bacon drippings |
| Instructions |
| Ingredients |
| In a skillet fry strips of thick-sliced bacon until almost crisp. Remove bacon and reserve bacon drippings. Combine, in an ovenproof container: 4 oysters per serving, drained 4 cherry tomatoes 4 1-1/2" pieces of bacon 4 mushroom caps Place ingredients in container and cover with sauce and bacon pieces (1-1/2") Place in 375-degree oven and cook until oysters curl and are hot throughout about 15 minutes. Remove container from oven and spoon sauce and ingredients over toasted French bread. Garnish with chopped spinach. |
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