Oysters In The Patty Shell Recipes

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OYSTERS IN THE PATTY SHELL



Oysters in the Patty Shell image

Yield yields 30 pieces

Number Of Ingredients 11

1/2 pound mushrooms, chopped
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon celery salt
Pepper to taste
1 teaspoon lemon juice
1 cup shelled fresh oysters, drained and chopped
Eight 1-ounce prebaked mini-piecrusts or patty shells (approximately 3 inches in size)
Fresh parsley, for garnish

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 DRESSING, STUFFING, CASSEROLE OR FILLING FOR PATTI SHELLS



Oyster Dressing, Stuffing, Casserole or Filling for Patti Shells image

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

1 1/2 lbs lean ground beef
1/2 lb ground ham
1 (10 ounce) container oysters, with liquid
1 -2 cup seasoned bread crumbs (can substitute day old French bread cubes)
1 large onion, chopped
3 -4 garlic cloves, minced
1/2 cup bell pepper, chopped
2 stalks celery, chopped fine
1 1/2 cups green onions, sliced thin
1/4 cup parsley, minced
1 tablespoon paprika
salt
black pepper
1 dash cayenne pepper

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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