Seafood cookery from Carteret County kitchens

First, make a bottom layer of diced cooked potatoes, then a layer of oysters, then a layer of diced hard-boiled eggs. Sprinkle with chopped parsley and bits of butter. Salt and pepper 1/4 cup oyster juice. Use juice and necessary amount of milk to cover ingredients. Put top crust on, being careful to seal edges well. Bake at 350 degrees for 15 minutes, then at 325 degrees for 45 minutes. Mrs. Esther C. Taylor Harlowe H. D. Club RICE OYSTER RING 1 pint oysters, drained reserved oyster liquid 2 tablespoons butter 2 tablespoons flour cream, chicken or beef stock % teaspoon salt 1/8 teaspoon paprika 1 teaspoon lemon juice or sherry chopped parsley 4 cups cooked rice Drain oysters, reserve liquid. Melt butter in saucepan, adding and stirring flour until blended. Stir in 1 cup liquid (oyster liquid or oyster liquid combined with cream or.stock). Add salt and paprika. When sauce is smooth and boiling, add oysters. Heat oysters to boiling but do not allow sauce to boil again. When oysters are thoroughly heated, season with lemon juice or sherry. Serve while steaming hot in rice ring or over a bed of rice, sprinkled generously with chopped parsley. Mrs. G. E. Thompson Crab Point Club BAKED OYSTERS ON THE HALF SHELL 36 shell oysters 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons onions, minced 4 tablespoons butter Shuck and drain oysters; place on deep half of shells. Sprinkle with salt, pepper, and onion. Dot with butter. Place oysters in baking pan, and bake in hot oven (400 degrees) for 10 minutes or until edges begin to curl. Serves 6. OYSTER CASSEROLE 1 pint oysters 1 tablespoon chopped onion 1 cup milk I teaspoon salt 1 cup cracker crumbs dash pepper 1-2 tablespoons chopped hard cooked eggs 1 tablespoon butter or margarine 2 tablespoons chopped celery 1/4 cup grated cheese Mix celery, onion, salt, pepper and chopped egg. Put one-half of oysters in buttered baking dish. Add one-half of mixed seasonings, one-half of cheese and one-half of crumbs. Add remaining oysters. Pour milk over this. Add cheese and cover with remaining crumbs. Dot with butter. Bake in moderate oven (350 degrees) for 25 minutes. Jo McCabe Beaufort, N. C. OYSTERS ROCKEFELLER 36 shell oysters 2 teaspoon celery salt 2 cups spinach, cooked % teaspoon salt 4 tablespoons onion 6 drops Tabasco sauce 2 bay leaves /2 cup bread crumbs 1 tablespoon parsley 6 tablespoons butter Shuck and drain oysters; place on deep half of shells. Put spinach, onion, bay leaves, and parsley through food grinder. Add seasonings to spinach, and cook in butter for 5 minutes. Add bread crumbs and mix well. Spread mixture over oysters, and bake in hot oven (400 degrees) for about 10 minutes. Garnish with lemon slices. Serves 6. OYSTER FRITTERS 1 pint oysters 2 cups sifted flour 1 tablespoon baking powder 1% teaspoons salt 2 eggs, beaten 1 cup milk 1 tablespoon fat, melted Drain oysters and chop. Sift dry ingredients together. Combine beaten eggs, milk and fat. Pour into dry ingredients and stir until smooth. Add oysters. Drop batter by teaspoonsful into hot fat, heated to 350 degrees and fry about 3 minutes or until golden brown. Drain on absorbent paper. Serves 6. ANGELS ON HORSEBACK 1 pint select oysters /2 teaspoon salt 1/8 teaspoon paprika 12 slices bacon 1/8 teaspoon pepper 2 tablespoons parsley Drain oysters and lay each oyster across half a slice of bacon. Sprinkle with seasonings and chopped parsley. Roll bacon around oyster and fasten with toothpick. Place oysters on a rack in shallow baking pan and bake in hot oven, 450 degrees for about 10 minutes or until bacon is crisp. Remove toothpicks and serve. Serves 6. wy —s SHRIMP