Melt butter in a two quart sauce pan. Saute celery, onion and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and edges begin to ruffle. Serve immediately. Makes 5 cups total, 4 servings of 1-1/4 cups each. Suggestion: add a splash of sherry right before serving.
Put pancake mix into large shallow bowl. Add oysters, a few at a time and toss lightly until well-coated. Shake off excess breading in wire basket. Fry in deep fat at 350 degrees F., until golden brown, 1-1/2 to 2 minutes. Drain on paper towel. Repeat process until all oysters are cooked. Salt lightly and serve with cocktail or tartar sauce. Makes 4 servings, about 8 oysters each. Note: Equal results can be obtained by frying oysters in 1 to 2 inches hot fat or oil in large fry pan. Keep turning oysters until browned.
In 4-quart pan, cook oysters, with liquor, over low heat until edges of oysters just begin to curl. Add milk, margarine and butter, salt and pepper. Heat slowly until hot; do not boil. For an extra zip, sprinkle seafood seasoning on each serving. Makes about 6 cups.
Finely chop celery and onions. Saute in margarine or butter until tender. Mix in seasonings. Add oysters with liqor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing (allow about 1/2 cup per pound for fish; 1 cup per pound for poultry). Note: For an extra special tangy taste, core and finely chop 2 medium apples and add with celery and onions when cooking. Yield will increase about 1/2 cup.
Slice bread lengthwise; scoop out soft bread inside to form a shell. In skillet, fry bacon until crisp. Remove and drain. Sprinkle oysters with flour and fry in bacon fat until browned on both sides. Remove and keep warm. Slice tomatoes and cook in remaining bacon fat until heated through, 15 to 20 minutes. Place cooked bacon, oysters and tomatoes in bread. Cut bread diagonally into slices. Mix sour cream and horseradish and serve as a sauce. Makes 4 servings.
Recipes are from: Maryland Department of Agriculture, Seafood Marketing Program