| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Italian |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lg |
Dozen oysters |
| 4 |
tb |
Margarine |
| 1/2 |
c |
Onion; finely minced |
| 1/2 |
c |
Celery; finely minced |
| 1/4 |
c |
Bell pepper; finely minced |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Worcestershire sauce |
| 1 |
tb |
Lemon juice |
| 1/4 |
c |
Parsley; chopped |
| 1/2 |
c |
Dry sherry |
| 1/2 |
c |
Italian bread crumbs |
| 1/4 |
c |
Grated parmesan cheese |
|
|
Paprika |
INSTRUCTIONS
Drain oysters; set aside. Melt margarine in saucepan. Saut. onions,
celery and bell peppers until onions are clear, about 5 minutes. To this
add salt, Worcestershire sauce, lemon juice and parsley. Simmer two
minutes; remove from heat and blend in sherry. Place oysters in a buttered,
flat two quart casserole. Pour margarine-sherry-vegetable mixture evenly
over oysters. Sprinkle toasted bread crumbs and cheese over this. Dot with
margarine. Sprinkle with paprika. Bake in 350 degree oven for 10 to 15
minutes. Serves 4.
Four individual ramekins may be used, adding six oysters to each ramekin
and dividing remainder of mixture over the oysters. Now set your teeth in!
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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