An old family recipe.
Oyster Dressing
1 quart of fresh oysters in juice
3 tablespoons bacon drippings
1 minced yellow onion
2 tablespoons minced fresh flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 1/4 cup plain breadcrumbs
1 stick butter cut in cubes
red pepper to taste
1/4 teaspoon garlic powder
1 cup 1/2 and 1/2
Butter a 9x9 or 10 inch round oven proof baking dish.
Saute onions in bacon drippings, until clear stir in parsley and set aside.
Place a layer of oystersin a well greased baking dish and add some of the onion and parsley mixture.
Sprinkle salt, pepper, lemon juice and garlic powder.Cover with breadcrumbs and dot with butter cubes.
Repeat with another layer same as above.
Pour milk over the entire mixture and bake in a slow oven at 325 dgrees for 1/2 hour.
Serve immediately. If you reheat I suggest short time in microwave or convection oven for best results.
A good side dish with the oyster dressing is tomatoe aspic. Granny Jane's friend Mrs. John McCaleb gave me this recipe.
Tomato Aspic
3 envelopes plain gelatin
6 cups V8 juice
Juice of 1 lemon
1/4 teaspoon salt
Dash of black pepper
5 drops worcestershire sauce
Minced onion and celery
Soften gelatin in 1 1/2 cups juice and stir. Bring remaining 4 1/2 cups juice to boil. Add other ingredients and boil about 10 minutes. Strain vegtable juice. Combine juice and softened gelatin. Pour into 1 1/2 quart mold and chill. Serves 10.
In the past I have sucessfully cut this recipe in half and filled 6 indiviual molds with the mixture.
To take the aspic out of the mold fill your sink with an inch or 2 of hot water and set aspic mold in water for about 5 min. or until mold can easily be removed from dish. For multiple molds set them in a roasting pan filled with hot water about half the depth of the mold. Lay the serving platter over the top of the mold. Hold the mold and the platter with both hands and flip. Remove the mold and garnish mold with curly leaf parsley or fresh mint.
Oyster Dressing
1 quart of fresh oysters in juice
3 tablespoons bacon drippings
1 minced yellow onion
2 tablespoons minced fresh flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 1/4 cup plain breadcrumbs
1 stick butter cut in cubes
red pepper to taste
1/4 teaspoon garlic powder
1 cup 1/2 and 1/2
Butter a 9x9 or 10 inch round oven proof baking dish.
Saute onions in bacon drippings, until clear stir in parsley and set aside.
Place a layer of oystersin a well greased baking dish and add some of the onion and parsley mixture.
Sprinkle salt, pepper, lemon juice and garlic powder.Cover with breadcrumbs and dot with butter cubes.
Repeat with another layer same as above.
Pour milk over the entire mixture and bake in a slow oven at 325 dgrees for 1/2 hour.
Serve immediately. If you reheat I suggest short time in microwave or convection oven for best results.
A good side dish with the oyster dressing is tomatoe aspic. Granny Jane's friend Mrs. John McCaleb gave me this recipe.
Tomato Aspic
3 envelopes plain gelatin
6 cups V8 juice
Juice of 1 lemon
1/4 teaspoon salt
Dash of black pepper
5 drops worcestershire sauce
Minced onion and celery
Soften gelatin in 1 1/2 cups juice and stir. Bring remaining 4 1/2 cups juice to boil. Add other ingredients and boil about 10 minutes. Strain vegtable juice. Combine juice and softened gelatin. Pour into 1 1/2 quart mold and chill. Serves 10.
In the past I have sucessfully cut this recipe in half and filled 6 indiviual molds with the mixture.
To take the aspic out of the mold fill your sink with an inch or 2 of hot water and set aspic mold in water for about 5 min. or until mold can easily be removed from dish. For multiple molds set them in a roasting pan filled with hot water about half the depth of the mold. Lay the serving platter over the top of the mold. Hold the mold and the platter with both hands and flip. Remove the mold and garnish mold with curly leaf parsley or fresh mint.
No comments:
Post a Comment