CHRS: CP437 2
MSGID: 1:320/219@fidonet 5709132c
PID: MBSE-BBS 1.1.3 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.3 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tried & Enjoyed Oyster Stuffing
 Categories: Seafood, Breads, Herbs, Vegetables
      Yield: 3 Quarts
 
      7 oz (1/2 pkg) Arnold's Onion
           - Cubes *
      7 oz (1/2 pkg) Arnold's Sage
           - Cubes *
      1 c  Bread crumbs
      1 lg Onion; chopped chunky
      3 ts Ground sage
      2 ts Parsley flakes
      1 ts Poultry seasoning
           Salt & pepper
      1 lg Egg; slightly beaten
     16 oz (or 32 oz) jars (1 or 2)
           - select oysters, cleaned,
           - drained
      2 tb Butter
     28 oz (2 cans) chicken broth
      1 c  Water
      1 tb Minor's or GFS chicken soup
           - base
      2 c  Oyster stock
 
  * If Arnold's is not local to you - use what's available.
  I have used Pepperidge Farm, Arrowhead Mills, and even
  Kraft's "Stove Top" seasoned bread cubes to good effect.
  ~ UDD
  
  In large bowl, combine the onion bread cubes, sage bread
  cubes, bread crumbs, onion, sage, parsley, poultry
  seasoning, and salt and pepper to taste.
  
  Mix in the egg. Add oysters and fold lightly with hands.
  
  In saucepan, heat (do not boil), the butter, chicken
  broth, water, chicken soup base and oyster stock. Add to
  stuffing mixture. Pour into greased 2 quart baking dish.
  To avoid mixture from boiling over, you may want to use
  2 baking dishes.
  
  Bake in 350ºF/175ºC oven for 1 hour or until dressing
  bubbles in middle.
  
  This recipe yields about 3 quarts.
  
  Serve hot, is great as a leftover.
  
  Recipe from: http://www.recipelink.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... It was all foam and no beer.
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