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

Title: Boned Oysters
Categories: Five, Seafood, Shellfish
Yield: 2 Servings

12 Oysters; fresh or frozen
1 c Flour
1/2 c Oil
Salt & pepper

Use only the large Asiatic oysters caught in the Indian
Ocean, Black Sea, or the Persian and Arabian gulfs.

Use the delicious white meat only. Discard the round
white bone sometimes discovered inside the shell -- or
give it to some Persian. They seem to prefer these bones
to gold; they call them "pearls".

Drain oysters. Roll in flour. Heat oil until hot in a
large frying pan. Fry oysters on medium-high heat for 5
minutes turning over once. Sprinkle with seasonings and
serve.

Source: Chares of Mytilene, Lesbos (an historian of the
third century) The Complete Greek Cookbook, by Theresa
Karas Yianilos

Typed for you by Karen Mintzias

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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

Title: Tried & Enjoyed Oyster Dressing
Categories: Seafood, Breads, Stuffing, Herbs, Vegetables
Yield: 3 Quarts

7 oz (1/2 pkg) Arnold's Onion
- Cubes *
7 oz (1/2 pkg) Arnold's Sage
- Cubes *
1 c Bread crumbs
1 lg Onion; chopped chunky
3 ts Ground sage
2 ts Parsley flakes
1 ts Poultry seasoning
Salt & pepper
1 lg Egg; slightly beaten
16 oz (or 32 oz) jars (1 or 2)
- select oysters, cleaned,
- drained
2 tb Butter
28 oz (2 cans) chicken broth
1 c Water
1 tb Minor's or GFS chicken soup
- base
2 c Oyster stock

* If Arnold's is not local to you - use what's available.
I have used Pepperidge Farm, Arrowhead Mills, and even
Kraft's "Stove Top" seasoned bread cubes to good effect.
~ UDD

In large bowl, combine the onion bread cubes, sage bread
cubes, bread crumbs, onion, sage, parsley, poultry
seasoning, and salt and pepper to taste.

Mix in the egg. Add oysters and fold lightly with hands.

In saucepan, heat (do not boil), the butter, chicken
broth, water, chicken soup base and oyster stock. Add to
stuffing mixture. Pour into greased 2 quart baking dish.
To avoid mixture from boiling over, you may want to use
2 baking dishes.

Bake in 350-|F/175-|C oven for 1 hour or until dressing
bubbles in middle.

This recipe yields about 3 quarts.

Serve hot, is great as a leftover.

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Kitchen

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