Time 20m Yield 32 servings (2 logs) Number Of Ingredients 9 Steps:
In mixer bowl, combine the cheese, steak sauce, Miracle Whip, garlic and onion. Stir in oysters and 1 cup of pecans. Shape into two 9-in. logs. Roll logs in mixture of chili powder, remaining pecans and parsley.
Time 45m Yield 6 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add the seashell pasta, and cook until tender, about 7 minutes. Drain. Meanwhile, heat the oil in a skillet over medium heat. Add the pepper and onion; cook and stir until tender. Stir in the cheese soup, salt and mustard. Mix in the macaroni and oysters so they are evenly distributed. Spoon half of the mixture into a 2 quart casserole dish. Cover with half of the Cheddar cheese. Top with remaining oyster mixture and remaining cheese. Bake covered for 15 minutes in the preheated oven. Then uncover, and continue baking for 20 minutes, or until hot and bubbly.
Time 8h30m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Blend mayo with cream cheese. (Lowfat products can be used with no effect on taste.) Mix in worcestershire sauce, garlic and onion salt. Spread on oiled waxed paper in a rectangular shape, 1/2-inch thick. Refrigerate for 2 hours. Mash drained oysters with a fork in a small bowl, then spread over the chilled cheese mixture, keeping 1/4 inch away from the edges. Roll as a jelly roll and chill for at least six hours until ready to serve. Coat outside of roll with parsley and nuts. Serve with crackers.
Time 40m Yield 10 servings. Number Of Ingredients 15 Steps:
In a large skillet, cook bacon over medium-high heat, stirring often, until crisp, about 5 minutes; drain, reserving drippings in skillet. Place flour in a shallow dish. Sprinkle oysters with salt and cayenne pepper; toss in flour. Cook in reserved drippings until golden brown, 3-4 minutes; drain. , Wipe out skillet. In same skillet, cook shallot, garlic and parsley in canola oil over medium heat until shallot is tender, 2-3 minutes. Add spinach and lemon zest; cook, stirring occasionally, until heated through, 2-3 minutes. Transfer spinach mixture to a bowl; stir in oysters and bacon. , In a small bowl, whisk egg and 1 teaspoon water. Brush edges of an egg roll wrapper. Place ¼ cup oyster mixture in the center; fold bottom corner over filling. Fold sides over filling toward center; roll up tightly to seal. Repeat with remaining wrappers and filling. , In an electric skillet, heat ½ in. of canola oil to 375°. Fry egg rolls until golden brown, about 2 minutes on each side. Drain on paper towels. If desired, serve with cocktail sauce and lemon wedges.
Time 20m Yield 60 pieces Number Of Ingredients 9 Steps:
In medium bowl (not in food processor) cream cheese with wooden spoon. Stir in mayonnaise, Worcestershire, garlic, onion, hot pepper sauce, and salt to taste. Blend well. Lightly oil a large piece of waxed paper and spread cheese mixture into 16 x 6 inch rectangle. In sieve, drain oysters and rinse with cold water. Pat dry with paper towels and chop finely. Spread on top of cheese rectangle, leaving small border all around. With spatula and using waxed paper as a guide, roll up jelly roll style as tightly as possible, staring from long side. Wrap well and refrigerate overnight. To serve, cut roll into 1/4 inch slices with very sharp knife. Dip knife into hot water occasionally for neater slices. Place on top of rounds of melba toast. Makes about 60 appetizers. Canadian Living Christmas Cookbook.
Yield Serves 3-6 as an hors d’oeuvre Number Of Ingredients 8 Steps:
Remove oysters from shell and put in each shell 1 teaspoon of the sour cream which has been mixed with the garlic, salt and pepper. Put oyster on top and completely fill the shells with raw spinach which has been put through the meat chopper and mixed with the Pernod and cheese. Sprinkle the top with bread crumbs and a little more grated Parmesan cheese. Dot with butter, put oyster shells on a bed of rock salt in the broiling pan and brown the oysters under the broiler. Serve piping hot.
