appeitizers_cont

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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