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Recipe Name: Art's Oyster Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Preparation Time:
Number of Servings: 4

1/4 Pound(s) Saltine crackers, finely
2 Pint(s) Standard oysters, reserve
1 1/2 Teaspoon(s) Old Bay Seasonings
1/2 Teaspoon(s) Pepper
1 2/3 Cup(s) Evaporated skim milk
1/2 Cup(s) Water/oyster liquid
2 Tablespoon(s) Onion, finely chopped
1 Green chilies, small can
1 Teaspoon(s) Hot sauce
5 Eggs, or "egg beaters"
1/2 Stick margarine
1/8 Cup(s) Parmesan cheese
Examine oysters for bits of shell or other non-edible parts. Grease
the bottom of 9x9 inch square pan or a 9 inch deep dish pie pan. Place
a layer of crumbled crackers on the bottom, and moisten with some of
the water/oyster liquid. Top with a layer of oysters, placing the
oysters in the dish one, by one. Repeat with a layer of crackers,
oysters and crackers. Mix together the remainder of the ingredients,
excluding the margarine, cheese and paprika, and pour over the top.
Dot the margarine on the top and place in refrigerator overnight or at
least 2 hours. One hour before serving, sprinkle with Parmesan cheese
and paprika and bake for about an hour at 375 degrees; the time may
vary depending on the depth of the egg/oyster mixture. Let stand on
counter for 10 - 15 minutes before taking to table. Serves 4 to 6.
Recipe by: Art Guyer Posted to KitMailbox Digest by Art Guyer
<> on Nov 26, 1997

Nutrition (calculated from recipe ingredients)
Calories: 444
Calories From Fat: 236
Total Fat: 26.8g
Cholesterol: 2.8mg
Sodium: 826.7mg
Potassium: 416.1mg
Carbohydrates: 47.2g
Fiber: 4.2g
Sugar: 21.7g
Protein: 7.1g

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