Scalloped Bowl

18 Jul, 2004 in art pottery by admin

Scalloped Bowl

2 Oyster Dinner Recipes Plus Oyster Cooking Tips

Every few months my husband and I enjoy treating ourselves to a homemade oyster dinner. Most of the time we bake them in a casserole-style recipe as we don't enjoy just plain steamed oysters.

Oysters should be purchased fresh and then placed into the refrigerator and consumed as soon as possible. Some people say they can last up to 2 weeks refrigerated, but I say that is too long. I believe you should consume them within 3-4 days after purchasing them.

You can purchase a special knife that is found in kitchen and cooking stores called a oyster knife, which will help you to easily open the shell and remove the meat. You will insert the knife blade into the back hinge side of the shell and then twist it, until the shell opens.

Scalloped Oysters

1 pint oysters
1 cup fine bread crumbs
1/2 cup coarse cracker crumbs
1/2 cup butter, softened
1 cup oyster liquid
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon celery salt
butter for greasing the baking dish

Preheat oven to 350 degrees. Wash and drain oysters until they are clean. Using a 9 x 13" baking dish, rub the bottom and sides with softened butter. In a small bowl, combine the bread crumbs with the softened butter until mixed and crumbly, then layer bread crumbs on the bottom of the baking dish. Arrange the clean oysters on top of bread crumbs and then finish up with the cracker crumbs on top. Season the top layer with salt, pepper and celery salt. Finally, pour the oyster liquid over the top. Bake in a 350 degree oven for 30 minutes or until done.

Deep-Fried Oyster Fritters

1 cup oyster meat
1/4 cup evaporated milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, softened
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour

Cook and drain the oysters, then remove the meat. In a large bowl, combine the evaporated milk, eggs, salt, black pepper, butter and baking powder. Stir in the flour until ingredients are combined. If the mixture is a little runny, stir in extra flour until its a thickened batter. Stir in the oyster meat and allow to stand for 5 minutes. Heat your deep fryer up to about 350 degrees and deep fry your coated oysters for 2-3 minutes until golden brown.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales and is a Manager with Tupperware. You can visit Shelly online at: http://www.workathomebusinessoptions.com or her recipe blog at: http://wahmshelly.blogspot.com

What is your favorite sauce combination at B.D.s Mongolian BBQ?

Or, your perfect bowl? We're going there for dinner tonight (yum!), and I always get the same thing, but I'm curious what everyone else mixes together. My favorite is 2 ladles of chili garlic, 1 ladle of peanut sauce, and sesame seeds. I usually get lamb and lots of veggies, but this is good on chicken, shrimp and scallops too!

i usually mix terryaki with the sweet thai chili sauce, as well as sesame seeds, and i ask for a sprinkle of flax seeds as well for that health effect, terryaki and chili is soo goood, u got my mouth watering, u mind if i join lol?

Bowl with a scalloped rim