| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
|
Strips bacon |
| 1 |
|
Stick butter |
| 1/2 |
c |
Green onions; chopped |
| 1 |
c |
Mushroom caps; sliced |
| 2 |
tb |
Pickapeppa sauce |
| 1/2 |
ts |
Tabasco sauce |
| 1 |
qt |
Oysters; drained |
| 1 |
c |
Progresso bread crumbs |
| 8 |
oz |
Cheddar cheese; shredded |
|
|
Chopped parsley |
INSTRUCTIONS
Fry bacon in a large black-iron skillet; drain and crumble. Pour off
drippings. Melt butter in the skillet and saut. the green onions until
soft. Add the mushrooms, Pickapeppa sauce and Tabasco; cook over low heat
for 5 minutes. Add the oysters and cook over medium heat until edges curl.
By this time, oysters should be plump and appear very contented in the rich
sauce surrounding them. Remove from heat, scatter the crumbled bacon, and
sprinkle the bread crumbs evenly. Do not stir. Cover with shredded cheese
and bake at 350 degrees for 15 minutes or until the cheese melts. Remove
from oven and sprinkle with chopped parsley, and EAT DAT!
As a main course: serves 6 gourmets or 4 gourmands. As an appetizer:
serves 12.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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