Melt margarine in large saucepan over medium 

 heat. Add flour gradually, stirring constantly until 

 smooth. Gradually add the hot liquid, whisking con- 

 stantly, and cook until smooth. Add onions, parsley, 

 salt and pepper. Simmer for 15 minutes. Add reserved 

 oysters and heat thoroughly. Serve immediately. 

 Serves 8. 



OYSTER-MUSHROOM 

 STUFFING 



This stuffing can make a delicious addition to your 

 holiday meals. It hearkens to the days when oysters 

 were a traditional part of holiday fare in coastal homes. 



1 pint standard oysters 

 1/2 cup margarine 



1 pound coarsely chopped fresh mushrooms 

 1 1/2 cups chopped celery, including leaves 



1 cup chopped onion 



2 cups toasted bread cubes 

 1/4 cup chopped fresh parsley 

 1/2 teaspoon salt 



1 1/2 teaspoons poultry seasoning 



1/4 teaspoon freshly ground black pepper 



2 eggs, beaten 



Drain oysters. Melt margarine in large skillet over 

 medium heat. Saute mushrooms, celery and onion until 

 tender. Place in large bowl. Stir in bread cubes, parsley, 

 salt and poultry seasoning. Add eggs and oysters and 

 mix thoroughly. Place in well-greased baking dish. Bake 

 at 350 F for 20 minutes or until done in center and 

 lightly browned. Makes about 6 cups. 



SCALLOPED OYSTERS 



This delightful oyster casserole makes an easy 

 addition to a family meal or an elegant entree for 

 guests. 



1 pint standard oysters 



2 1/2 cups crushed saltines 



1/4 cup finely chopped green onions 

 salt 



freshly ground black pepper 

 paprika 



2 tablespoons margarine 



1/2 cup heavy cream 



1 tablespoon Worcestershire sauce 



1/8 teaspoon Tabasco sauce 



1/4 cup dry white wine 



Drain oysters, reserving 1/2 cup liquid. Place 

 one-fourth of the saltines in well-greased small 

 casserole. Cover with one-third of the oysters, and 

 sprinkle with one-third of the onions. Sprinkle 

 with salt, pepper and paprika; dot with margarine. 

 Repeat layers twice, then sprinkle remaining 

 saltines. Dot with margarine. Combine reserved 

 oyster liquor with cream, Worcestershire, Tabasco 

 and wine; pour over casserole. Bake at 400 F for 

 30 minutes. Serves 6. 



OYSTERS 

 ROCKEFELLER 



The original version of this recipe was 

 developed in Antoine's, a famous New Orleans 

 eatery. Four generations of the family of Antoine 

 Alciatore have kept the recipe for this now legend- 

 ary dish secret. However, this version is sure to 

 delight your taste buds. 



24 oysters on the half shell 



6 tablespoons margarine 



6 tablespoons frozen chopped spinach, 



thawed 

 3 teaspoons minced onion 

 1 tablespoon dried parsley flakes 

 3 tablespoons minced celery 

 1/8 teaspoon fennel seed, ground 

 1/8 teaspoon dried tarragon leaves 

 1/8 teaspoon dried chervil leaves 

 1/8 teaspoon cayenne pepper 

 1/8 teaspoon garlic powder 

 1/4 cup fresh bread crumbs 

 rock salt 



Combine margarine, spinach, onion and 

 seasonings. Simmer 15 minutes. Puree in blender. 



Spread layer of rock salt in baking pan. Place 

 deep halves of oyster shells level on rock salt. 

 Place oyster in each. Spread spinach mixture over 

 each oyster. Sprinkle bread crumbs on top. Broil 4 

 to 5 inches from heat for 8 minutes or until desired 

 doneness. Serves 4. 



SEPTEMBER/OCTOBER 1993 



