OYSTER CASSEROLE
The holidays are the perfect time to indulge in a rich and buttery dish like this. You can assemble and refrigerate it the night before, then top with the remaining crumbs and seasonings just before baking.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, toss the cracker crumbs and butter. In another bowl, combine the salt, nutmeg and pepper. In a greased 11x7-in. baking dish, layer half of the crumbs, half of the oysters and 1/4 teaspoon of seasoning mixture., Combine soup and milk; pour over the top. Layer with remaining oysters and another 1/4 teaspoon of seasoning mixture. Top with remaining crumbs and seasonings. Bake, uncovered, at 400° for 20-25 minutes or until hot and bubbly.
Nutrition Facts :
SPICY ELIZABETHAN PORK CASSEROLE
Make and share this Spicy Elizabethan Pork Casserole recipe from Food.com.
Provided by English_Rose
Categories Stew
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F Heat the oil and gently fry the onion and garlic for 10 minutes
- Toss the meat in the flour combined with the spices and seasoning and add to the onion.
- Fry the meat, stirring occasionally until evenly browned. Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
- Add the dates and potato and transfer to an oven proof casserole dish.
- Cover and cook for 2-2½ hours or until the meat is thoroughly cooked. Just before serving stir in the fresh herbs.
Nutrition Facts : Calories 706.8, Fat 39.4, SaturatedFat 12.2, Cholesterol 124.4, Sodium 91.5, Carbohydrate 41.7, Fiber 4.2, Sugar 17.3, Protein 33
SPICED ELIZABETHAN PORK AND FRUIT CASSEROLE
The use of spices and fruit in savoury recipes during the Elizabethan era was very popular, especially with the upper classes and the Royal court. This is based on a genuine Elizabethan recipe, which I have adapted for modern day cooking! I have included potatoes - which made their first appearance in Great Britain during this period, and were a novelty! Serve with steamed greens and assorted root vegetables. N.B. Oven temperatures were not given in my original posting of this recipe, but they have been added now! Also, the finely chopped herbs added at the end, gives the casserole a very "fresh" herby taste and a lovely colour - they MUST be very finely chopped however, and must NOT include the stalks, just the leaves - with the exception of the parsley.
Provided by French Tart
Categories Stew
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil and gently fry the onion and garlic for 10 minutes.
- Toss the meat in the flour combined with the spices and seasoning and add to the onion.
- Fry the meat, stirring occasionally until evenly browned.
- Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute.
- Add the dates and potato chunks and transfer to an ovenproof casserole dish.
- Cover and cook for 2-2 1/2 hours or until the meat is thoroughly cooked.
- Just before serving stir in the fresh herbs.
OYSTER CASSEROLE
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 inch casserole dish. Drain the oysters, reserving juice.
- In a small mixing bowl combine margarine and crushed saltine crackers. Cut the oysters into small pieces, set aside. In a small mixing bowl combine cream, oyster juice and Worcestershire sauce.
- Spread one can of corn onto the bottom of the casserole dish. Layer 1/2 of the oysters over the corn, 1/2 of the cracker mixture. Repeat layering with remaining ingredients. Pour the oyster juice mixture over the top of the entire casserole. Cover the casserole dish with aluminum foil.
- Bake casserole for 20 minutes. Remove foil and bake an additional 30 minutes.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 41 g, Cholesterol 95.6 mg, Fat 29 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 828.6 mg, Sugar 3.5 g
OYSTER -LAMB KICK SHAWS ( ELIZABETHAN CASSEROLE)
This is truly wonderful even for modern pallets. We had a medieval pot luck party and this was the hit of the night. I wouldn't have minded curling up with the whole pot myself! It is adapted from an Elizabethan recipe for quelquechose (kickshaws), a type of add anything you like casserole. The oyster-lamb combination is an Elizabethan favorite used in the cookbook "To The Queens Taste".
Provided by Lady of shallot
Categories Lamb/Sheep
Time 1h15m
Yield 6-10 serving(s)
Number Of Ingredients 14
Steps:
- In heavy skillet, brown lamb in 2 T butter.
- In bowl stir in lemon juice and clam juice with oysters.
- Add lamb to oysters leaving liquid in skillet.
- Sauté mushrooms in drippings with additional 1T butter and any fat trimmings.
- Remove and throw away any remaining fat pieces.
- Add mushrooms and liquid to large oven safe dish.
- Dump lamb, oysters, and mushrooms with liquid into same oven safe dish.
- Dot mixture with butter.
- Cover and bake at 425°F for 15 minutes.
- Meanwhile mix remaining vegetables and heat.
- Reserve in a warm place.
- When done drain liquid into saucepan.
- Heat to boiling.
- Add beurre manie, stirring vigorously over high flame until mixture thickens.
- Check seasoning.
- Add drained vegetables to meat and mix.
- Pour sauce over just before serving.
- Serve piping hot.
Nutrition Facts : Calories 542.9, Fat 37.4, SaturatedFat 19.1, Cholesterol 161.4, Sodium 398.1, Carbohydrate 17.9, Fiber 5.4, Sugar 4.1, Protein 36.5
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