| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 24 | Oysters; shucked | |
| Lemon juice | ||
| Salt and freshly ground pepp | ||
| 12 | Bacon; cut in half | |
| 12 | Mushroom caps | |
| Melted butter | ||
| Chopped parsley | ||
| 6 | servings. |
INSTRUCTIONS
Recipe by: Bruce Baker <RB24412@UAFSYSB.BITNET> 1. Sprinkle the oysters with lemon juice, salt and pepper. Wrap half a strip of bacon around each oyster. 2. Using 6 long brochettes, arrange on each a mushroom cap, 4 bacon-wrappe mushrooms and another mushroom. Brush with butter and broil over charcoal under a broiler until the bacon is crisp. Serve sprinkled with parsley. This is Craig Claiborne recipe from the New York Times Cook Book, revised edition, 1990. I just spilled my daquiri (sp?) onto my opened New York Times Cook Book. That'll teach me to crib copytighted recipes!! Recipes sent to me from Bill, wight@odc.net
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