44
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Food & Wine
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2009
Drain the oysters, reserving the liquid. Saute the onion in 2 tablespoons butter.
Place half of the crushed saltines in bottom of buttered baking dish, and add half of
the oysters and half the sautéed onions. Add pats of butter, then repeat the layers.
Combine the milk, oyster liquid, beaten egg and seasonings and pour over the pie
(add more milk if pie isn't covered.) Grate the frozen butter on top and dust with
paprika. Bake at 375 degrees for 30 minutes.
Serves: 6 to 8
Preheat oven to 350 degrees.
Cook spinach to package directions.
Drain, squeezing out as much water as possible.
Mix all ingredients with spinach and spread in a large casserole dish
that has been sprayed with cooking spray.
Bake 30 minutes or until top is slightly brown. Cool and cut into squares.
This can be served as an appetizer or side dish. The mixture may also
be shaped into balls and baked. They're great to freeze and retrieve as needed.
Oyster Pie ~Nancy Haithcock
1 pint oysters
1 small white onion, chopped
24 saltine crackers, crushed
1 egg, beaten
1 cup milk
1 teaspoon fresh lemon juice
1 teaspoon mace
1 teaspoon fresh dill, chopped
1 ½ sticks butter (one frozen)
salt and pepper to taste
paprika
Spinach Squares ~Terry Ciccone
20 ounces frozen, chopped spinach
2 cups seasoned stuffing
1 large Vidalia onion, chopped
6 eggs, beaten
3/4 cups melted butter (or margarine)
1/2 cup Parmesan cheese, grated
1 teaspoon garlic salt
1 teaspoon pepper
1 teaspoon Accent
