Low Country Oyster Loaf Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: French bread loaf, (14oz)
1/2 cup: Butter, or marg.
1 tbsp: Onion, minced
1/2 tsp: Thyme,
1/2 tsp: Basil,
1/2 tsp: Paprika,
Parsley,
6: Lemon wedges,
OYSTER FILLING
1 pint: Oysters, drained
1: Egg, well beaten
1/2 tsp: Salt,
1/4 tsp: Pepper,
1 1/4 cup: Cracker crumbs, fine
1/4 cup: Butter (or marg.), melted
Directions:
Slice bread in half lenghtwise; scoop out soft center of lower half
and save for use in other dishes. Place both halves of loaf, cut
side up, on cookie sheet.
Melt butter in a small saucepan, and blend in onion, thyme, basil, and
paprika. Brush 2/3 of butter mixture over cut sides of bread,
covering completely. Bake at 350 degrees for 15 minutes or until
slightly toasted.
Fill lower half of bread with Oyster Fillkng; cover with top half, and
brush with remaining seasoned butter. Bake an additional 5 to 10
minutes.
Cut into 6 diagonal pieces; garnish each piece with parsley and a
wedge of lemon. Serve hot.
Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and
pepper in small bowl. Dip oysters into egg mixture; then coat with
cracker crumbs. Saute oysters in butter until golden brown.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by
Nancy Coleman.
Source from luhu.jp
and save for use in other dishes. Place both halves of loaf, cut
side up, on cookie sheet.
Melt butter in a small saucepan, and blend in onion, thyme, basil, and
paprika. Brush 2/3 of butter mixture over cut sides of bread,
covering completely. Bake at 350 degrees for 15 minutes or until
slightly toasted.
Fill lower half of bread with Oyster Fillkng; cover with top half, and
brush with remaining seasoned butter. Bake an additional 5 to 10
minutes.
Cut into 6 diagonal pieces; garnish each piece with parsley and a
wedge of lemon. Serve hot.
Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and
pepper in small bowl. Dip oysters into egg mixture; then coat with
cracker crumbs. Saute oysters in butter until golden brown.
SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by
Nancy Coleman.
Source from luhu.jp