SEA FOODS 33

FRIED OYSTERS
1 quart shucked oysters 1 tsp. salt
2 eggs, beaten 1/8 tsp. pepper

2 tbs. milk 1 cup bread crumbs, cracker
crumbs or cornmeal

Drain oysters. Mix eggs, milk and seasonings. Dip oysters in egg
mixture and roll in crumbs. Fry in hot fat; when brown on one side,
turn and brown on other side. Cooking time about 5 minutes. Drain on
absorbent paper. Serve immediately with lemon slices or Tartare Sauce.

TARTARE SAUCE
Mix equal parts of mayonnaise and green hot dog relish.

Barb Reid — ““Barban”
RAW OYSTERS

Open oysters, serve with a bowl of cocktail sauce and lemon slices.
(Ideally, serve in shells on crushed ice in shallow dish).

Cocktail Sauce

Mix together and chill:

¥% cup chili sauce 1 tbs. prepared horseradish
1/3 cup catsup 1% tsp. Worcestershire sauce
OYSTER STEW

As many fresh oysters as you can find or can eat.
About 1 quart milk.

Heat 1/3 cup butter in large pan. Add oysters and heat slowly until
oysters plump.

In another pan heat milk and oyster liquor. When hot add oysters. Heat

to boiling point, but DO NOT BOIL. Season with freshly ground pepper

and paprika. Sprinkle with parsley and serve immediately in hot bowls.
Jean Allan — “‘Gannet II”

OYSTERS — “FALCON”

1 cup cooked chopped broccoli, green beans or spinach
6 - 8 oysters

Make ¥% cup thick white sauce and add the following:
Y4 cup mayonnaise % tsp. nutmeg
Dash lemon or lime juice 2 tbs. sherry

Place green vegetables in bottom of casserole or saucepan. Put oysters
on top of vegetables. Pour sauce over and sprinkle with grated cheese.
Heat 20 minutes. Can be heated slowly in oven or on top of stove. Best
with fresh broccoli, but canned vegetables are suitable. Serve with rice.
Serves 2 - 3. Jane Weir — “Falcon”