OYSTER LOAF

1 loaf French bread (unsliced)
1/4 c. butter melted
1 clove garlic, minced
2 doz. oysters
1 T. butter for oysters
1/2 oz. sour cream
1 T. chopped parsley
salt and pepper to taste
1/4 t. celery seed
1/2 t. paprika
melted butter containing 1 clove garlic, minced (for basting)

Preheat oven to 350*. Cut off top third of French bread. Scoop out the center of bottom part and small amount of the top part. Combine melted butter and garlic.

Pour over the scooped out bread pieces. Toast in oven, turning until well toasted. Saute the oysters in the butter until edges curl.

Cut oysters in quarters. Add the sour cream, parsley, salt, pepper, celery seed, paprika, and toasted bread pieces. Mix by tossing. Fill the bottom section of the scooped out bread with the oyster mixture.

Cover with the top section of the bread. Bake 20 minutes or until golden brown. Brush top of bread with garlic butter every 5 minutes during baking time. Put on hot serving dish and serve immediately.

(Serves 4 - 6)

SOUTHERN OYSTERS

4 c. oysters (1 qt)
flour for dredging
2 t. butter
1 1/2 t. flour
juice of 1 lemon
salt and pepper to taste
1/4 t. mace
1 t. hot pepper sauce

Drain oysters for 1/2 hour. Save the liquid. Dredge oysters in flour.

Saute oysters in the butter until edges curl. Remove oysters from pan. Add flour to the pan and stir well.

Add oyster liquid, stirring constantly. Add lemon juice, salt, pepper, mace and hot pepper sauce.

Serve immediately

Some oysters have more liquid than others. if more liquid is needed to make the sauce (last step) smooth and slightly runny, add milk.

(serves 4)

FRIED OYSTERS

4 c. oysters (1 quart)
2 eggs beaten
salt and pepper to taste
1/4 t. celery seed
flour for dredging
cracker crumbs for dredging
butter for pan frying

Drain oysters. Save oyster liquid for another use.

Dredge oysters with flour. Dip in eggs. Dip in cracker crumbs.

Fry oysters quickly in butter. Drain on paper towels.

Serve immediately

DEVILED CRAB

1 T. melted butter
1 T. flour
1/2 c. light cream, warmed
1/2 t. mustard
1/4 t. celery seed
salt and pepper to taste
2 c. crabmeat, cooked and picked over (1 pt)
2 hard-boiled eggs, peeled and chopped
1/2 t. chopped parsley
dash of hot pepper sauce
1/2 c. cracker crumbs
1/2 c. melted butter

Preheat oven to 350*. Mix butter and flour in saucepan over low heat.

Add light cream, stirring constantly until thickened. Add mustard, celery seed, salt and pepper.

Add crabmeat, eggs, parsley and hot pepper sauce. Stir until well mixed. Divide amoung 4 tiny indivdual baking dishes.

Sprinkle with the cracker crumbs. Cover with the butter. Bake 15 minutes until well browned.

Serve hot.

Shrimp Mold

4 c. cooked shrimp, shelled and deveined

salt and pepper to taste

pinch of mace

3 T. melted butter

Mash shrimp with a fork. Put into saucepan. Add salt, pepper and mace. Heat thoroughly gently.

Fill buttered bread pan with shrimp mixture and press down firmly with the back of a spoon. Pour butter over top.

Refrigerate until cold and firm. Unmold and slice.

Serve on cocktail crackers, this mixture makes fantastic horsd'oeuvres.

(Serves 8 - 10)

Rice And Chicken Casserole

1 (2 1/2 lb.) chicken
2 c. rice
2 T. butter
2 c. milk
2 eggs, beaten

Boil the chicken 1 hour in water to half cover the chicken. Romove chicken from liquid. Cool. Skin the chicken and pick meat from bones. Cut into bite size pieces.

Cook rice according to package directiond, using the broth from the boiled chicken instead of water. Stir in butter, milk and eggs. Preheat oven to 350*. Layer rice and chicken in 2-quart buttered casserole. Bake 1/2 hour or until golden brown.

(Serves 8-10)

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