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1. FRIED OYSTERS   
Carefully look over oysters and remove any shell fragments. Pour 1 cup of water over oysters and drain. Pat dry with paper towel. Beat egg and add 2 tablespoons of water. Combine bread crumbs
2. BOILED SHRIMP   
select heads off shrimp (4 lb. for 6 or more; shrimp should be gray in color, not pink) or more water chopped onion garlic bay leaf ribs celery (with leaves), cut salt
3. FRIED OYSTERS   
Drain oysters. Mix eggs, milk, salt and pepper. Dip oysters in egg mixture and roll in crumbs or corn meal. Fry in hot oil until golden brown. Drain on absorbent paper. Serve immediately with sl
4. CREAMY PARMESAN BROCCOLI   
To toast pine nuts, spread on cookie sheet. Bake at 350~ for 3 to 6 minutes or until light golden brown, stirring occasionally. Heat oven to 350~. Cook broccoli as directed on package; drain. Pl
5. SHRIMP, CORN AND POTATO SOUP   
Mix first 5 ingredients in pot. Sauté down. Add shrimp and cook until they are done. Add Campbell's soup and cook on low for 30 minutes. Serves 20-25 people.
6. SOUTHERN CORNBREAD SALAD   
Mix all together.
7. SCALLOPED OYSTERS   
Heat oven to 375~. Grease baking dish, 11 x 8 x 2-inches. Crumble crackers in large mixing bowl. Combine with oysters to include liquor. Add softened butter and light cream until fully incorpora
8. SEVEN LAYERED SALAD   
Using a 9 x 12-inch pan, tear lettuce in little pieces and fill pan almost 1/2 full. Add onions and celery. Add defrosted peas; cover lettuce fully. Spread mayonnaise (about 1 cup) to cover p
9. OYSTERS WRAPPED IN BACON   
Preheat oven to 450~. Drain oysters and dry on paper towel. Cut bacon slices in half and lay an oyster on each piece. Cut a piece of cheese to fit on top, and fasten bacon around both with a too
10. CHERRY ALMOND CRUNCHERS   
Preheat oven to 325~. Mix cereal, condensed milk and almond extract in a large bowl until well blended. Line 13 x 9 baking pan with foil, extending over edges to form handles. Lightly gre
11. DRESSED MINI OYSTER PO'BOYS   
Combine cornmeal and 2 tablespoons Creole seasoning. Dredge oysters in cornmeal mixture. Pour oil to a depth of 1-inch into a Dutch oven; heat to 375~. Fry oysters, in 3 batches, 3 to 4 minutes
12. BAKED HERB CHICKEN   
cut up fryer or selected parts salt, pepper and ginger flour melted oleo lemon juice soy sauce chopped parsley
13. SCALLOPED OYSTERS   
Drain juice from pineapple into measuring cup and set chunks aside. Add enough water to juice to make 3/4 cup. Add soy sauce, oil, ginger, red pepper flakes and garlic. Stir to combine. Set asid
14. SOUP STOCK BASICS   
Basic Information: Simmer meat or vegetables in water or wine. While ingredients must be of good quality, consider using poultry carcasses, leftover vegetables and gravies from dinner, cooking w
15. HAM AND BROCCOLI QUICHE   
Heat oven to 375~. Prepare pie crust as directed on package for one-crust filled pie using 9-inch glass pie pan. (Refrigerate remaining crust for a later use.) Layer ham, cheese and bro


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