• 1/2 Nat'l Buffet Day - 4

    From Dave Drum@1:396/45 to All on Wed Jan 1 14:22:26 2025
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    Title: Lucy Buffet's Oyster Dressing
    Categories: Breads, Seafood, Herbs, Stuffing, Vegetables
    Yield: 9 Servings

    12 tb Unsalted butter; divided,
    - more for baking dish
    1 (8" square) baked, cooled
    - sweet cornbread
    15 sl Bread; toasted, cooled
    1/2 lg White onion; fine chopped
    2 Celery ribs; fine chopped
    1/2 lg Green bell pepper; fine
    - chopped
    1/2 c Chicken broth; as needed
    24 Fresh shucked or jarred
    - oysters; drained, coarse
    - chopped (liquor reserved)
    1/4 c Fresh squeezed lemon juice
    1 tb Crystal hot sauce
    1/4 c Fresh flat-leaf parsley;
    - fine chopped
    1 tb Fresh sage; fine chopped
    +=OR=+
    1 ts Ground sage
    1 1/2 ts Truffle or sea salt
    1/2 ts Ground white pepper

    Heat oven to 350ºF/175ºC. Butter a 9" by 13" baking dish.

    Crumble cornbread into a large bowl. Tear toasted white or
    wheat bread into very small pieces, add to cornbread, and
    toss to combine

    Melt 8 tablespoons butter in a large sauté pan over medium
    heat. Add onion, celery and bell pepper; sauté, stirring
    occasionally, for 3 minutes. Cover pan and cook, stirring
    occasionally, until vegetables are almost translucent, 5
    to 6 minutes. Remove cover, add broth, and cook, scraping
    up any browned bits from the bottom of the pan, for 2 to 3
    minutes. Continue to cook mixture for 1 more minute, then
    remove from heat, add to bread mixture, and stir to
    combine.

    In a medium bowl, stir together oysters, lemon juice, hot
    sauce, parsley, sage, salt and white pepper. Add to bread
    mixture and stir well to combine. If dressing seems too
    dry, add a little oyster liquor and up to 1/2 cup more
    chicken broth; mixture should be very moist.

    Pour dressing into greased baking dish. Cut remaining 4
    tablespoons butter into small pieces and scatter over top
    of dressing. Bake until top and sides are browned, 40 to
    45 minutes.

    RECIPE FROM: https://cooking.nytimes.com

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  • From Dave Drum@1:18/200 to All on Sat Jul 19 07:27:30 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Potatoes Romanoff
    Categories: Potatoes, Cheese, Herbs, Vegetables, Dairy
    Yield: 2 servings

    2 c Cubed red potatoes
    2/3 c Cottage cheese
    1/3 c Sour cream
    1 tb A-P flour
    1 tb Dried minced onion
    1/8 ts (to 1/4 ts) dill weed
    1/8 ts Salt
    1/4 c Shredded Cheddar cheese
    Snipped fresh dill; opt

    Set oven @ 350ºF/175ºC.

    Place potatoes in a large saucepan and cover with water.
    Bring to a boil. Reduce heat; cover and cook until
    tender, about 15 minutes. Drain and cool.

    In a blender or food processor, puree the cottage
    cheese, sour cream and flour. Pour into a large bowl.
    Stir in the onion, dill and salt. Add the potatoes; toss
    gently.

    Transfer to a shallow 3-cup baking dish coated with
    cooking spray. Bake, uncovered, 20 minutes. Sprinkle
    with cheese; bake until cheese is melted, about 5
    minutes longer. If desired, garnish with fresh dill.

    Rita Deere, Evansville, Indiana

    Makes: 2 servings

    RECIPE FROM: https://www.tasteofhome.com

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