| 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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