Creamed Oysters On Toasted Corn Bread Recipes

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CREAM CORN AND OYSTERS



Cream Corn and Oysters image

Make and share this Cream Corn and Oysters recipe from Food.com.

Provided by joditrout

Categories     Low Cholesterol

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups crushed crackers
2 cups creamed corn
1 pint fresh oyster, reserve liquid
salt
pepper
paprika
1 cup whole milk

Steps:

  • Butter casserole dish, layer in cracker crumbs, 1 cup corn, dot with.
  • oysters, and dot with butter, repeat layers.
  • Sprinkle top with salt, pepper, and paprika. Dot with butter. Take.
  • reserved oyster liquid and strain into 2 cup container, add enough milk to make 2 cups and pour over top of casserole.
  • Bake at 350°F for about 1 hour until top of casserole is brown.

Nutrition Facts : Calories 401.2, Fat 14.2, SaturatedFat 3.2, Cholesterol 62.7, Sodium 814.2, Carbohydrate 53.5, Fiber 2.1, Sugar 8, Protein 17.6

OYSTER CORN CASSEROLE



Oyster Corn Casserole image

Make and share this Oyster Corn Casserole recipe from Food.com.

Provided by Diana Adcock

Categories     Corn

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb creamed corn, drained
1 cup Ritz cracker crumbs
1 egg, beaten
1/2 teaspoon salt
1/2 cup cream
1/2 teaspoon black pepper
1 teaspoon sugar
1/4 cup melted butter
1 (12 ounce) jar baby oysters, drained

Steps:

  • Preheat oven to 375 degrees.
  • Butter a casserole dish.
  • Combine the ingredients in the order listed.
  • Pour into prepared casserole dish.
  • Bake for 35 minutes.
  • Serve hot.

Nutrition Facts : Calories 293.8, Fat 22.5, SaturatedFat 13.5, Cholesterol 116.5, Sodium 723.6, Carbohydrate 22.8, Fiber 1.4, Sugar 4.8, Protein 4.3

CHESAPEAKE OYSTER LOAF



Chesapeake Oyster Loaf image

"Oyster loaves" have been served for many decades, though the oysters were not fried, at least in the earlier days; the bread was hollowed out, rather than split; and butter was commonly used, rather than lettuce or tomato. La Médiatrice, or "the peacemaker", was the name given the oyster loaf in New Orleans in the 1800s: "Men out late carousing in the French Quarter brought home the golden toasted loaf, hollowed out and stuffed with hot creamed oysters or perhaps buttery fried oysters, as a peace offering to their jealous wives. The loaves were sold all over the Quarter for pennies. In 19th-century oyster-crazed America, the loaf was known elsewhere too. The original Joy of Cooking (1931) includes a recipe, although by then the loaf had metamorphosed into Creamed Oysters in Bread Cases, which sounds better suited to a ladies' lunch than to making marital amends." From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Lunch/Snacks

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 loaf bread, unsliced
butter
2 dozen oysters
1/2 cup cream
1 tablespoon celery, minced
salt and pepper, to taste
1 drop Tabasco sauce

Steps:

  • Preheat oven to 350°F.
  • Cut top crust of bread off and scoop out inside.
  • Butter 1/3 of the scooped out bread and toast in the oven.
  • Fry oysters in butter; add cream, celery, pepper, salt, Tabasco and toasted bread.
  • Fill the hollowed loaf with this mixture, cover with top crust and bake for 20 minutes, basting often with oyster liquor.
  • Slice and serve hot.

Nutrition Facts : Calories 397.7, Fat 12.9, SaturatedFat 5.3, Cholesterol 122.1, Sodium 674.2, Carbohydrate 44.3, Fiber 1.6, Sugar 2.9, Protein 24.4

CREAMED OYSTERS ON TOASTED CORN BREAD



Creamed Oysters on Toasted Corn Bread image

Categories     Milk/Cream     Dairy     Appetizer     Thanksgiving     Oyster     Gourmet

Yield Serves 8 as a first course

Number Of Ingredients 11

1/2 cup minced shallot
1/2 cup minced celery plus 3 tablespoons finely chopped celery leaves
1/2 stick (1/4 cup) unsalted butter
3 tablespoons all-purpose flour
32 shucked oysters, reserving 1 1/4 cups of the liquor, strained
1/4 cup milk
1/4 cup heavy cream
2 teaspoons Worcestershire sauce
1 teaspoon ground celery seeds
1/4 teaspoon cayenne, or to taste
8 squares ofcorn bread,

Steps:

  • In a large heavy saucepan cook the shallot and the minced celery in the butter over moderate heat, stirring, until the vegetables are softened, add the flour, and cook the mixture over moderately low heat, stirring, for 3 minutes. Stir in the reserved oyster liquor, the milk, and the cream, bring the mixture to a boil, stirring, and simmer it, stirring, for 3 minutes. Stir in the Worcestershire sauce, the celery seeds, the cayenne, the oysters, and salt to taste, simmer the mixture for 1 to 2 minutes, or until the edges of the oysters curl, and stir in the celery leaves. Arrange a bottom half of a corn bread square on each of 8 heated plates, spoon the creamed oysters over the bottom halves, and top them with the remaining halves.

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