| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Appetizers, Dkuhnen msn |
6 |
Servings |
INGREDIENTS
|
|
Rock salt |
| 36 |
|
Raw oysters on the half |
|
|
Shell |
| 15 |
oz |
Can of tomato sauce |
| 3 |
tb |
Lemon juice |
| 1 |
tb |
Sugar |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 1/2 |
ts |
Tabasco |
| 18 |
|
Slices of bacon, cut into |
|
|
4 pieces, partially fried |
| 1 |
c |
Finely grated, extra old |
|
|
Cheddar cheese |
INSTRUCTIONS
At the bottom of a shallow ovenproof dish, sprinkle some rock salt. Place
the oyster halves on top of the salt, in the dish. In a medium bowl,
combine the tomato sauce, lemon juice, sugar, salt, pepper and tabasco
sauce. Place an equal amount of this mixture over each of the oysters. Put
2 pieces of the partially fried bacon on top of the sauce on each oyster.
Sprinkle the grated cheese over top. Cook this dish in a preheated 450F
oven for about 8 minutes, or until they are done.
Source: Adapted by Deborah Kuhnen from '100 Mexican Dishes', edited by
Grace Teed Kent.
Posted to MM-Recipes Digest V4 #138 by "Deborah Kühnen" <DEBKUHNEN@msn.com>
on May 18, 97
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