8 oz Can oysters, drained

1/2 lb Raw bacon, cut in half

1. Wrap individual oysters with 1/2 strip bacon and fasten with a

toothpick. 2. Line a heat-resistant, non-metallic baking dish with a double

1 oz Butter or Vegetable oil

6 Fresh Oysters

1 c Flour ( seasoned with salt

-and pepper) 1 tb Oyster Juice

1 tb White Wine

1 tb Shallots

1 tb Real Lemon Juice

Oysters

2 lb Seaweed

18 Oysters, on half shell

2 Scallions

2 oz Black caviar

2 Lemons

Spread seaweed in a flat basket. Arrange chilled oysters in their shells, on the seaweed. Thinly slice scallions into rings. Sprinkle 2 or 3

2 T Butter or margarine

8 oz Can oysters or

1/2 pt Shucked oysters

Milk 1/8 t Celery salt

Few grains cayenne pepper Paprika 1. Melt butter or margarine in a deep, 1-quart, heat-resistant,

non-metallic casserole in Microwave Oven 30

1 qt Oysters (retain liquid)

1/4 t Garlic powder

1 t Louisiana hot sauce

1/2 t Onion powder

1 T Lea & perrins worcestershire

1 x Water (enough to cover oyste

1 x Salt, to taste

Cook oysters in their

1/4 c Butter

1/4 c All purpose flour

1 c Milk

Salt Freshly ground pepper 3 tb Butter

4 Minced shallot

1 lb Minced mushroom

24 Shucked & patted dry oyster

(for deep frying) -vegetable oil 3 Egg

All purpose