Oyster In The Patty Shell Recipes
OYSTERS IN THE PATTY SHELL
Yield yields 30 pieces
Number Of Ingredients 11
Steps:
- Sauté mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk; cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up (about 5 minutes), stirring occasionally. Serve in mini-piecrusts or patty shells. If desired, garnish with parsley.
OYSTER IN THE PATTY SHELL
Steps:
- Oyster Preparation: In a frying pan, saute the mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk and cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up, about 5 minutes, stirring occasionally. Crust Preparation: Preheat oven to 350 degrees F. Soften cream cheese and butter and blend well in a medium bowl. Stir in flour to form dough. Transfer dough into a plastic kitchen bag and chill in refrigerator for 1 hour. Remove from fridge and shape into 7 balls about 1/2-ounce each. Flatten and place in an ungreased 4-ounce cup muffin tin. Bake 30 to 40 minutes, or until golden. Assembly: Fill crusts with oyster filling; garnish with parsley and Parmesan. Serve hot. Tip: For a quicker recipe, a store-bought mini-pie crust may be substituted.
OYSTER DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS
Make and share this Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells recipe from Food.com.
Provided by gailanng
Categories Ham
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Brown ground beef and ham together, breaking up chunks; drain.
- Add onions, garlic, bellpepper and celery. Cook until vegetables are tender, about 5 minutes.
- Add green onions, parsley, paprika and season with salt, pepper and cayenne.
- In the meatime with food processer, process oysters with liquid until pulverized.
- To the browned meat/vegetable mixture add the processed oysters and cook for approximately 3-5 minutes, stirring to incorporate. Begin with 1 cup breadcrumbs, mixing thoroughly. Mixture should not be too dry nor too wet. If using French bread cubes, smash cubes with back of spoon until incorporated. Adjust seasonings.
- For casserole, spoon mixture into a buttered casserole dish. Can be made a day ahead and refrigerated. Bake 350 degrees for approximately 30 minutes. Can be frozen uncooked for future use. Defrost in refrigerator.
- For patti shells, spoon into individual shells and bake 10 - 15 minutes until heated through.
- For poultry stuffing, stuff cavity and proceed with safety guidelines for stuffed poultry.
Nutrition Facts : Calories 332.3, Fat 16.2, SaturatedFat 5.9, Cholesterol 93, Sodium 725, Carbohydrate 17.4, Fiber 2.2, Sugar 2.6, Protein 28.1
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