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Oyster Receipes
Maryland Pan Fried Oysters 1 1/2 pints (24 ounces) shucked Maryland oysters 2 eggs, beaten 2 tablespoons milk 1 teaspoon salt Dash pepper 1 1/2 cups dry bread crumbs 1 1/2 cups flour Margarine, butter, or oil, for frying Drain oysters. Mix egg, milk and seasonings in a bowl. In another bowl, mix bread crumbs and flour. Roll oysters in crumb mixture, dip in egg mixture, and then roll again in crumb mixture. Fry over medium heat, in just enough hot fat to keep from sticking until brown on one side, 3-5 minutes. Turn carefully and brown the other side 3 to 5 minutes. Drain and serve immediately. Makes 6 servings, about 8 oysters each. Steamed Oysters 1 pint shucked Maryland oysters with liquor 2 tablespoons margarine or butter 1/4 teaspoon lemon and pepper seasoning 1/4 teaspoon seasoned salt 1/8 teaspoon parsley flakes 2 to 3 dashes garlic powder 1/8 teaspoon tarragon leaves In frying pan, melt margarine or butter. Add remaining ingredients and simmer until edges of oysters curl, about 5 minutes. Makes about 36 appetizers or serve on toast with liquid as an entree. (Makes 4 servings). "Old Line" Broiled Oysters 1 dozen large Maryland oysters, in shell Worcestershire sauce Hot sauce 1 strip bacon, finely chopped Paprika Open oysters, letting oysters remain in deep half of shell; discard flat half. Arrange oysters in single layer in shallow baking pan. On each oyster put 1 to 2 drops Worcestershire and hot sauce, 3 to 4 bits of bacon and a sprinkle of paprika. Broil, about 4 inches from source of heat, until edges of oysters curl and bacon is done, 3 to 4 minutes. Serves 4 as appetizers; 2 as a main course. Traditional Maryland Oyster Stew 1 pint shucked Maryland standard oysters, with liquor 1 quart milk 1/4 cup margarine or butter Salt and pepper to taste Seafood seasoning, if desired Cook oysters in their liquor until edges just begin to curl. Add milk, margarine or butter, salt and pepper. Heat slowly, do not boil. Serve at once. For an extra "zip", sprinkle seafood seasoning on each serving. Makes about 6 cups of stew. Scalloped Oysters 1 quart shucked Maryland standard oysters with liquor 2 to 3 cups coarsely crushed fresh crackers 1/2 cup (1 stick) margarine or butter 1 to 2 cups milk Salt and pepper, as desired In a greased 2 quart casserole, place alternate layers of oysters and crackers, dotting each layer with margarine or butter and sprinkling with salt and pepper. End with layer of crumbs. Add milk until liquid almost reaches top of casserole. Dot with remaining margarine or butter. Bake in preheated over at 350 degrees F., until browned. 45 to 60 minutes. Makes 6 generous servings. Quick and Easy Fried Oysters 1 to 2 cups dry pancake mix (any type) 1 pint shucked Maryland standard oysters, drained Fat or oil for frying Salt Put pancake mix into large shallow bowl. Add oysters, a few at a time and toss lightly until well-coated. Shake off excess breading in wire basket. Fry in deep fat at 350 degrees F, until golden brown. 1 + to 2 minutes. Drain on paper towel. Repeat process until all oysters are cooked. Salt lightly and serve with cocktail or tartar sauce. Makes 4 servings, about 8 oysters each. Note: Equal results can be obtained by frying oysters in 1-inch hot fat or oil in large fry pan. Keep turning oysters until browned. Chesapeake Oysters Rockefeller 3 dozen Maryland oysters in shell 1 10-oz. package frozen, chopped spinach, cooked 1 tablespoon parsley flakes 1/4 teaspoon lemon and pepper seasoning 6 drops hot sauce 1 tablespoon instant minced onion 1/4 teaspoon celery salt 1/4 cup dry bread crumbs 1/4 cup margarine or butter, melted Grated Parmesan/Romano cheese for topping, if desired. Open oysters, letting oysters remain in deep half of shell; discard other half. Finely chop spinach. Mix rest of ingredients, except cheese, with spinach. Spread mixture on top of oysters. Sprinkle cheese over top if desired. Arrange oysters in single layer in shallow baking pan. Bake in preheated 400 degree F oven for 10 minutes or until top is hot and bubbly. Makes 3 dozen. Oysters Casino 3 slices bacon, chopped 1 small onion, chopped 1 small stalk celery, chopped 1 teaspoon lemon juice 1 teaspoon salt 1/8 teaspoon pepper 6 drops Worcestershire sauce 4 drops hot sauce 1/4 teaspoon seafood seasoning 1 pint shucked Maryland standard oysters, drained. Fry bacon until partially cooked. Add onion and celery and cook until tender. Add lemon juice and seasonings. Arrange oysters in single layer in foil lined shallow baking pan. Spread bacon mixture over oysters. Bake at 400 degrees F until edges of oysters begin to curl, about 10 minutes. Makes about 3 dozen appetizers or serve on toast with liquid, as an entree (Makes 4 servings). Oyster-Corn Chowder 1 1/2 inch cube salt pork, diced 1 medium onion, chopped fine 1 pint shucked Maryland standard oysters with liquor 1 #2 can cream style corn 1 pint milk Salt and pepper to taste In 4 quart pan, cook salt pork slowly until lightly browned. Remove. Add onion and cook until tender but not brown. Add oysters and cook just until edges begin to curl. Add corn and milk. Heat but do not boil. Add salt and pepper to taste. Makes about 6 cups chowder. |
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