Oysters Taste Great No Matter How You Fix 'Em
Raw, pan-fried and roasted may
be the most popular local ways to
cook oysters, but this delicately fla
vored shellfish also tastes great
when prepared in other ways, such
as casseroles and soups and stews.
Right now you should be able to
find fresh oysters in the shell at lo
cal markets, or shucked in the su
permarket cooler section. "Selects"
are medium size while "Standards"
are small.
Fresh oysters should be used
quickly, within a few days of pur
chase.
Begin with appetizers and soups
(not your typical stew in this case),
then move on to the entrees as you
learn to appreciate the versatility of
the oyster.
OYSTER SOUP
3 C. rich chicken consomme
1 C. dry white wine
20 small oysters and their liquor
Salt and pepper
Heat the consomme and when hot
add the wine. When the mixture al
most boils add the oysters and their
liquor, season and remove from the
stove. Pour into hot soup plates.
The oysters are to be warm but not
cooked before they are added.
Serves four.
SMOKED OYSTER SOUP
1 can smoked oysters
1 can oyster soup
Milk, one soup canful
Salt and pepper
1 1/2 C. cream
1 T. dry sherry
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Finely chop the oysters and put
them in a saucepan. Add the oyster
soup, placc over heat until the mix
ture is smooth. Add can of milk.
Season to taste and heat again slow
ly. Do not boil. Remove from the
heat and stir in cream and sherry.
Heat again but do not boil, and ser
ve immediately. A dot of sour cre
am sprinkled with parsley is a nice
garnish when serving. Serves four.
BAKED OYSTERS
Oysters on the half shell
Bacon strips
Barbecue sauce
Prepare oysters for the half shell,
removing oyster carefully. Select
shells that will stand; rinse well.
Return oysters to shells, draining
excess liquid. Add a one-inch strip
of bacon and a dab of barbecue
sauce to each. Bake on medium heat
(325 degrees) until the oysters are
firm and the bacon crisp.
? '82 Annual Recipes
Southern Living
BARBECUED OYSTERS
4 dozen oysters
1/2 C. chili powder
1/2 C. flour
1 tsp. cayenne pepper
1 tsp. garlic powder
1 T. salt
1 tsp. hickory-smoked salt
Put the dry ingredients in a heavy
paper bag and shake up real well.
Add oysters, one at a time, and
shake. Then fry in deep, hot fat (360
degrees to 365 degrees) until done.
? Ginny Mclntyre
Sharon UMC Cookbook
CREAMY OYSTERS
AND CRABMEAT
? 1/2 C. butter or margarine
3 to 4 green onions, chopped
2 C. chopped fresh parsley
1/2 C. all-purpose flour
2 C. water
1 tsp. salt
1/4 tsp. pepper
3 dozen fresh Select oysters,
undrained (1 to 1 1/2 lbs.)
1/2 lb. fresh crabmeat, drained
and flaked
1/4 C. plus 2 T. soft bread crumbs
Melt butter in a heavy skillet.
Add green onion and parsley; saute
until green onion is tender. Stir in
flour; cook over low heat 1 minute,
stirring constanUy. Gradually add
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water; cook over medium heat, stir
ring constantly, until thickened and
bubbly. Stir in salt and pepper.
Place oysters in a saucepan; cook
over medium heat 8 to 10 minutes
or until edges of oysters begin to
curl. Drain.
Place six oysters and about 2 T.
crabmeat in each of six lightly
greased 10-oz. ramekins or custard
cups. Spoon about 1/4 C. sauce over
crabmeat Sprinkle each with 1 T.
bread crumbs; bake at 350 degrees
for 20 to 25 minutes. Makes six
servings.
? '83 Annual Recipes
Southern Living
(More RECIPES, Page 22)
Wilmington Coca-Cola Company
welcomes you to the
OYSTER FESTIVAL
Be sure to
visit...
CML
Visitors
Center
Hwy. 87, 2 miles
north of Southport
containment building
Located at Carolina Power and
Light Company's Brunswick Nu
clear Power Plant, the Visitors
Center contains some 30 exhi
bits on electricity, nuclear power
and energy conservation. Films
and video tapes are shown in
the auditorium. The displays in
clude an operating model of the
two generating units which
produce enough electricity for
150,000 homes. Throughout
the year the Center is open
Monday through Friday from 9
a.m. -5 p.m. During June, July
and August, the Center also is
open from 1 p.m. -5 p.m. on
Saturday and Sunday. Closed
holidays except for July 4.
Admission is free.
Carolina Power & Light Company