G-—Lancaster Farming, Saturday, January 24, 1959
Fort
Farm Wife and Family
Oysters for R’ Months
Although oysters are available the year round now be
cause of our modern freezing facilities, many people still
regard the “R” months’as the best time to eat Re
gardless of when you eat them we hope you’ll try and en
joy some of the oyster receipes we have for you today.
It’s easy to have oysters in
“the grand manner’' this
Rockefeller way. There’s a
splendid topping of buttered
crumbs which toasts to a rus
set brown in the oven. Un
derneath is the well-seasoned
spinach, crisp bacon and tend
er flufty rice
Rice Rockefeller
% cup uncooked white rice
1 teaspoon salt
1% cups water
6 slices cooked bacon
1 pint oysters, drained
(thaw if frozen)
1 tablespoon lemon juce
1 cup finely shopped spin
ach, cooked and salted
Vz teaspoon celery salt
2 teaspoons grated or finely
chopped onion
Vz teaspoon salt
Vs teaspoon cayenne pep
per
Va cup melted butter or
margarine
Vz cup dry bread crumbs
Put the rice, salt and IVz
cups water into two quart
saucepan Bring ,to vigorous
boil Turn the heat down low
Cover with a lid Simmer ov
er this low heat 14 minutes.
Remove the saucepan from
the heat but leave the lid on
10 minutes.
Spread the rice over a
greased shallow baking dish
about 8”x12”x2 Pour on
the 14 cup water Crumble
the bacon over the rice. Top
with oysters Sprinkle with
lemon juce Mix spinach,
o
celery salt, onion, salt and
cayenne pepper. Spread over
oysters Mix butter or mar
garine and bread crumbs.
Sprinkle over spinach. Bake
in a preheated 400 degree ov
en 15 minutes. Serve imme
diately garnished with twist
ed lemon slices. This receipe
makes six generous servings.
Creamed Mushrooms
And Oysters
1 cup oysters
3 tablespoons butter
3 tablespoons flour
1 cup canned mushrooms
1 1 z cups milk, about
2 egg yolks
Vz teaspoon salt
1 teaspoon onion juice
Vz teaspoon lemon juice
Drain oysters and heat in
shallow pan until edges be
gin to curl. Add liquid in pan
to that drained from oysters
Melt butter in double boiler;
blend in flour.
Combine oyster liquor,
mushroom liquor and enough
milk to make two cups and
add to flour and butter. Cook
until thickened, stirring con
stantly Add slightly beaten
egg yolks and mix- quickly.
Add remaining ingredients
and oysters and cook two
minutes. Serve at once on
crackers or buttered toast.
Serves six.
Oyster Casino
30 oysters in the shell
Lemon juice
* Fepper and salt
Butterejl crumbs
30 (1 inch) squares sliced
bacon
Wash and open the oysters
Into each shell put a half
teaspoon of strained oyster
liquor, a few drops of lemon
juice, then the oyster. Sprink
le with pepper and salt and
cover with buttered crumbs.
On each place a square of
bacon and bake in hot oven
(425 degrees) 10 to 12 min
utes. Shallow ovenware dish
es with the half shells em
bedded in coarse salt, are
excellent for this purpose.
The salt keeps the shells
from tipping during baking.
Where shells are not avail
able, arrange the oysters for
each portion in a shallow
ramekin or in mushroom or
tomato cups.
* *
Scalloped Oysters
6 tablespoons butter
2 cups fine cracker crumbs
1 pint oysters
Salt and pepper
'A cup milk
Parsley
Melt butter, add crumbs
and mix well Spread % of
the mixture in a greased
baking dish. Arrange half the
oysters in one layer on top
and cover with half the re
maining crumbs Season with
salt and pepper and-add a
second layer of oysters and
crumbs Season.
No more than two layers
should be usedl otherwise
the top and bottom layers
will be overcooked and
through before those in the
middle are well heated thr
ough Pour the milk over the
top. Bake in moderate oven
(350 degrees) about 30 min
utes or until top is brown.
Garnish with parsely. Ser
ves six
* *
Deviled Oysters
1 pint oysters
3 tablespoons butter
2 tablespoons flour
1 cup milk or cream
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