Ingredients

• 16 Oysters
• 1 teaspoon Lemon juice
• Spice mixture (¼ - ½ teaspoon)
• 16 Mushroom caps
• 4 Strips bacon
• 1 Red or green bell pepper, cut into 1-inch pieces
• 3 teaspoons Butter
• 2 teaspoons Chopped parsley
• 4 Lemon wedges (optional)

Instructions

• Spice mixture:
• Combine 1 teaspoon salt, ¼ teaspoon freshly ground pepper, ¼ ground white pepper, ¼ ground red pepper and ½ teaspoon dried oregano (enough for 4 brochettes).
• Drain oysters and sprinkle with lemon juice and the spice mixture. Using a skewer, place a mushroom cap on the end, then the end of the bacon strip, then the pepper square, then an oyster, then wrap the bacon around the oyster and pepper and onto the skewer again. Continue alternating as above. Brush with butter and broil over charcoal for 4 to 6 minutes, turning twice. Sprinkle with parsley and serve with lemon wedge if desired.
• Note: Cooked brochettes can be served on frankfurter buns if desired. Brochettes may also be broiled in oven about 4 inches from heat 5 to 7 minutes.

Ingredients

• 4 thin slices Country ham
• Butter or margarine
• 2 English muffins, buttered or toasted
• 12 Oysters, about ½ pint
• Easy Hollandaise Sauce*

Instructions

• In skillet sauté ham lightly in butter. Remove and place a ham slice on each muffin half. Sauté oysters in same pan just until edges curl. Place oysters on top of ham. Cover with warm Hollandaise sauce.
Easy Hollandaise Sauce
• Stir one egg in saucepan with 2 tablespoons lemon juice. After mixing well, place over moderate heat. Add one half stick (4 tablespoons) butter or margarine. Stir constantly as butter melts and sauce thickens.

Ingredients

• 8 oz. Fettucinni or spaghetti
• 1 cup Oysters (1/2 pint)
• 5 tablespoons Lemon juice divided
• ¼ cup Olive oil
• 1 clove Crushed garlic or 1/8 teaspoon
• garlic powder (optional)
• ½ teaspoon Salt
• ½ cup Green onions, sliced
• 1 Large tomato, chopped
• 3 tablespoons Fresh grated Parmesan cheese
• 2 Strips bacon, cooked crisp and crumbled

Instructions

• Cook pasta according to package directions. Poach oysters in their own liquid and 1 tablespoon lemon juice in a saucepan. Cook about 5 minutes or until edges curl. Do not overcook. Drain cooked oysters, reserving ½ cup of the oyster broth. To make dressing combine oil, remaining 4 tablespoons lemon juice, garlic, salt and ½ cup reserved oyster broth. Mix well. In a large bowl toss pasta, oysters and dressing. Refrigerate until serving time. Before serving, add onions, tomato, Parmesan cheese and bacon; combine.

Ingredients

• 1 ½ pints Shucked oysters
• 1 cup Cornmeal
• 1 cup Flour
• Pinch Salt and pepper
• Peanut oil for frying
Collard Slaw Ingredients
• 6 Collard leaves, cut into chiffanode*
• ½ head White Cabbage, shredded
• ½ cup Mayonnaise
• 2 tablespoons Black seedy mustard
• 2 tablespoons White vinegar
• 2 tablespoons Sugar
• Pinch Salt and pepper
Crème Fraiche Ingredients
• 1 cup Sour cream
• 2 ounces Buttermilk
• ½ ounce Fresh orange juice

Instructions

For Oysters
• Mix meal, flour and seasonings together for dredge.
• Toss oysters in the dredge to coat them lightly and fry them in hot peanut oil quickly to get crisp on the outside and still moist inside. Place on the slaw and place the crème fraiche on the side. Serve with pickled okra and deviled eggs.
For Collard Slaw
• Mix ingredients together and let set in refrigerator at least 1 hour.
• *Cut into ribbons.
For Crème Fraiche
• Mix all together and let stand overnight.

Ingredients

• 1 qt. shucked oysters
• 3 strips bacon, crisped and broken in bits
• Fat from bacon
• 2 Tbsp. butter
• 1 box soda crackers
• Pepper and salt

Instructions

• Drain oysters. Save their liquor. Preheat oven to 425°. Season oysters to taste with pepper and salt. In a deep baking pan, put a layer of oysters, then a layer of coarsely crushed crackers, sprinkle with bits of bacon and add a little of the fat and bits of butter. Alternate layers, until pan is nearly full. Add oyster liquor. Cook until oysters are set and brown on top. 10 to 12 minutes.

Ingredients

• Allow 6 to 8 oysters per person
• 32 raw oysters on the half-shell
• 10 slices of crisply fried bacon
• Seafood seasoning
• Garlic powder
• Grated sharp cheese

Instructions

• Preheat oven to 425°. Cover cookie sheet with aluminum foil. Place oysters on sheet. Crumble bacon and place on top of oysters. Sprinkle seafood seasoning and garlic powder on top- to taste. Cover with grated cheese. Cook until oysters curl up.

Ingredients

• 1 can oysters (12 oz.)
• 4 Tbsp. chopped onions
• 3 Tbsp. butter
• 4 cups boiled potatoes, cubes
• 4 cups scalded milk
• 1 cup corn
• Salt and pepper to taste
• 2 Tbsp. flour

Instructions

• Fry onion in butter until delicate brown, add oysters and liquid. Add potatoes, salt, pepper, corn, and milk and bring to a boil. Mix flour with water to make a smooth paste and add to the chowder. Stir gently until it thickens.