Fresh Oyster Stew

2 dozen oysters do not drain
1 small onion finely chopped
1 tsp. parsley chopped
4 tablespoons butter
1 tsp Worcestershire sauce
2 cups milk
1 cup cream
dash of  hot sauce if you like


Saute onion & parsley in butter.Add Worcestershire sauce. Add oysters with their juice. Slowly stir in milk. Heat until oysters are cooked, a few minutes. Then slowly stir in cream & carefully heat . Add hot sauce if using. Serve with Oyster Crackers or a good hot crusty bread.

Oyster Pie

This is the creamy based Oyster Pie , the sauce is thick a creamy with plenty seeping out to spoon over your slice of pie for those who love an extra scoop over their serving ! I also added 1 cup of frozen spinach to the recipe for an extra layer of flavor !
                                                                                



For the pie crusts,
4 cup flour
1/2 tsp. salt
1 tsp. garlic powder
1 tsp. parsley flakes
1 & 1/3 cups butter
10 TBS. cold water
Pulse together in food processor all the dry ingredients. When well blended pulse in butter 1 TBS. at a time until fine crumbs throughout the mixture. Slowly blend in the cold water until dough is formed. Add less or more cold water , just enough until you have a soft dough.  Divide dough in half & roll out bottom crust. Place in a deep 9 inch pie pan. Press dough down into pan & form your edge. Crimp edge. Preheat oven to 350 degrees . Line crust with cheese cloth a lightly fill with dry rice or dry beans. Bake for 10 minutes to BLIND BAKE your bottom crust. This will prevent a soggy bottom crust. Remove from oven , fill with the following oyster pie filling. Lay on the top crust & recrimp your edge. Bake at 375 degrees for 45 minutes  up to one hour until crusts is brown & pie is bubbling.

                                                    OYSTER PIE FILLING
6 large white potatoes peeled & chopped in large pieces ( your preference on size)
2 medium onions peeled & chopped
1 rib celery chopped
1 tsp. salt
1 Cup Frozen Spinach
Place all 4 ingredients in large pot cover with water. Bring to a boil & cook until potatoes are fork tender about 15 - 20 minutes. Drain well. Place one layer in the blind baked crust.
2 dozen raw oyster + oyster juice .
2 hard boiled eggs peeled & sliced in thin slices
1 TBS. parsley flakes or fresh chopped (fresh is best)
6 TBS. butter
1 cup light cream.
On top of your first layer of potato mixture lay one dozen of the oysters  in a even layer. On top of Oysters lay 1 layer of egg. Sprinkle with 1/2 of the parsley. Top with remaining potatoes & repeat with layer of oysters & parsley. Pour Oyster juice over pie filling. Dot with the butter & our cream over all DO NOT over fill. Just use as much of the cream as you need up to the bottom crust top edge. Sprinkle on the remaining parsley. Put on top crust & crimp . Vent for steam to escape. Bake as directed. This a juicy pie & full of flavor. DELICIOUS FOR OYSTER LOVERS !  For a NON juicy pie do as directed below.

In deep sauce pan melt 3 tablespoons of the butter from the filling recipe. Stir in 1/4 cup flour. Stir in the juice from oysters about 1/2 cup, whisk out any lumps. Whisk in  one pint of cream cook until thick & bubbly CAREFUL not to burn use a medium heat  Pour thickened sauce over the oyster pie filling already layered in your crust. Continue as directed above. We LOVE this pie as a juicy pie but it will present better as a thickened sauce.

                                                          JUICY OYSTER PIE !

Lumpmeat Crab Cakes

1 lb premium lump crab
1 tablespoon finely diced onion
1 Tbs. chopped parsley
1 tsp. Worcestershire Sauce
2 Tbs. mayonnaise
1 egg beaten
1 tsp Old Bay Seasoning up to 3 tsp. ( I use 3 tsp.)
1/2 tsp dry yellow mustard ( may use prepared yellow mustard)
2/3 cup bread crumbs
4 Tbs. butter

GENTLY mix everything EXCEPT butter together mixing only enough to combine. Try to keep the lump crab in as big pieces as possible. Cover & chill 4 hours, may be kept chilled overnight for use the next day. In large skillet melt butter . With wet hands GENTLY shape crab mixture into cakes. This recipe makes 4 large crab cakes. Fry in butter about 5 minutes per side in sizzling butter. Watch closely so as not to burn. You want deep brown color. CAREFULLY turn & brown other side another 5 minutes. Turn only once as these are gentle. Serve at once with Tartar Sauce or Cocktail Sauce. These are awesome crab cakes & you must use lump crab for best results.

Chili Black & Red

1&1/2 lbs. ground turkey burger, or hamburger
2 T olive oil IF using turkey burger
2 large onions chopped
1 large green pepper chopped
1 large can black beans
1 large jar of your favorite salsa
1 large can chopped tomatoes
3 tsp. chili powder
1 tsp.onion powder
1 tsp. adobo seasoning
1 tsp. paprika
3 tsp. parsley flakes

In large pot brown meat using oil if making chili with the turkey burger. Only drain meat once browned if using hamburger. Cooking on medium heat add onions & green pepper. Cook till soft. Add remaining ingredients stir well to combine. Cook on medium heat about 2 hours stirring often to prevent chili from sticking. Lower heat if needed so chili does not stick. We like to serve this chili over home made mashed potatoes or you may use rice or noodles. Any ingredients may be left out or added to as chili is easily adaptable to please your tastes. My chili is very mild so heat lovers may add chili peppers or other spices to raise the heat level.

                                                                  

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Homemade Hashbrown Potatoes

Boil 3 medium potatoes NOT PEELED until fork tender NOT overcooked.Chill
2 Tablespoon grated onion.
1 tsp. salt
1/4 cup butter.
1 tsp. parsley
   Peel & then shred potatoes. Add onion & salt. melt butter in 10 inch skillet. lightly pat potato mixture into the pan leaving 1/2 inch edge all round the outer edge of the pan. Cook till underside of potato mixture is brown about 8 to 10 minutes. Cut with spatula into 4 wedges. Turn each wedge to brown about 5 to 7 more minutes. Serves 4 !

My Best Meatloaf

                                                                                  

2 lbs. ground turkey burger OR use hamburger
2 large onions peeled & chopped
1 tsp minced garlic
1 tablespoon butter ( if using turkey burger) if using hamburger use only 1 teaspoon.
2/3 cup ketchup
2 tablespoons yellow mustard
1 tablespoon worcestershire sauce
1 & 3/4 cup bread crumbs
3 eggs beaten
1/2 cup chopped green pepper ( optional)
1 tablespoon dried parsley
* Milk
In large bowl place onion  and butter,cover & microwave till onion & green pepper if using, on high for 3 minutes. Let cool. Mix the rest of your ingredients using your hands to combine. Mix well & add butter & veggies mixing well. * add milk to moisten ONLY if mix is dry using just enough to make a moist texture not wet , you want this firm. Place meatloaf mix into a 9x13 pan & shape into a loaf. pat into shape moistening your fingers with water to get a smooth finish as you pat into your loaf shape. Bake 350 degrees for 45 minutes to 1 hour. Meatloaf should be lightly brown.

Amish Hamburger BBQ

2 lb ground beef
1 large onion peeled & chopped
1 cup ketchup
3 Tablespoons brown sugar
3 tablespoons vinegar

3 teaspoons yellow mustard                                                          
1 Tablespoon worcestershire sauce
1 teaspoon parsley
1 teaspoon chopped garlic or garlic powder

Lightly brown the hamburger then add chopped onion. Continue browning until meat is no longer pink & onion is soft. Add remaining ingredients & cook on medium heat, stirring often until meat is thoroughly cooked & sauce is thick & bubbly. This should take about 1/2 hour. Or you may brown the meat & onion then combine all ingredients in a crockpot & cook on low approx. 4 to 5 hours. Serve on your favorite rolls with your favorite cheese slice on top of the BBQ ! Very good sweet & sour BBQ! Taste even better the next day.

Spiced Rum Raisin Bread Pudding

                                     This recipe turns bread pudding on its' head!

8 Tablespoons butter, melt 4 Tablespoons                                   
3 Tablespoons brown sugar
1 cup sugar
1/2 teaspoon salt
4 large eggs
1 cup cream
2 cups whole milk
3/4 raisins
1/2 cup spiced rum
1 tsp vanilla
2 tsp cinnamon
3 cups cubed day old french bread cubed
 Grease a 9x9 casserole dish. Preheat oven to 350 degrees. In large bowl mix 4 Tablespoons of the melted butter, 2 Tablespoons of the brown sugar & vanilla. Whisk together. Whisk in sugar, salt,1 tsp. cinnamon & eggs. Beat with whisk . Whisk in the cream & milk beat well. In 2 cup measuring cup place raisins, rum & remaining butter.  Microwave on high 1 1/2 minutes or until butter is melted & raisins have plumped. Place bread cubes into milk batter. Stir in rum raisin mixture & stir everything well. Let sit 1/2 hour pushing bread down into batter every so often. Pour into casserole & sprinkle with remaining brown sugar & cinnamon. Bake for 35 to 45 minutes till lightly brown & puffy. serve warm or cold with dollop of whip cream.

FOR VARIATION you may leave out rum & or raisins. You may add chopped apples or fresh blueberries the variety is endless.