December 8, 2010

Italian Stuffed Eggs

From: Campbell's Community
Prep: 35 minutes
Serves: 8
Stuffed eggs make a great snack or appetizer. If you haven't tried them in a while, these will convince you it's high time you did!


4 large hard-cooked eggs, peeled and cut in half lengthwise
3 tablespoons Crisco® pure canola oil
1 1/2 teaspoons finely minced onions
1 teaspoon finely minced garlic
1/8 teaspoon ground black pepper
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh Italian (flat leaf) parsley


Remove the egg yolks from the egg whites.  Place the whites cut-side-up onto a plate.
Mash the egg yolks in a small bowl with a fork.  Stir in 1 tablespoon oil, onion, garlic and black pepper.  Stir in the basil and parsley.  Gradually stir in the remaining oil until the mixture is smooth.  Season with additional black pepper, if desired.
Spoon the egg yolk mixture into the egg white halves.  Sprinkle with the paprika.

Quick Oyster Stuffing

1 8oz. can Bumble Bee Whole Oysters, drained (reserve liquid) and chopped
2 cups herb stuffing mix
2 cups corn bread stuffing mix
1/2 cup chopped celery
1/2 cup chopped onion
3/4 cup hot chicken broth,low sodium

Preheat oven to 350 degrees. In large bowl, combine both stuffing mixes, oysters, celery and onion. Pour reserved oyster liquid and broth to cover dry ingredients. Gently stir to moisten contents of bowl. Place stuffing in greased 2 quart casserole dish. Cover with foil and bake for 25-30 minutes or until heated through.

Sausage Oyster Jambalaya

2 cans (8 oz each) Bumble Bee® Fancy Whole Oysters, drained
1 pound smoked sausage or kielbasa
2 large cloves garlic, pressed
1/2 cup onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 can (28 oz) whole tomatoes, diced (do not drain)
1 (1 pound) eggplant, cut into 1" cubes
1/2 teaspoon salt (optional)
1/4 teaspoon cayenne pepper
3 cups cooked rice
serves: 4-6

found on:bumblebee,com
Cut sausage crosswise into 1/4 inch thick slices.  In a large skillet, brown sausage.  Add garlic, onion, green pepper and celery to skillet.  Cover, simmer 15 minutes.  Add eggplant, tomato, salt and cayenne to skillet.  Cover, simmer 30 minutes longer stirring once or twice.  Then, gently stir in rice and oysters, cook until heated through about 2 to 3 minutes.  Makes about 8 cups.       

Southern Fried Oysters

1 can (8 oz.) Bumble Bee® Fancy Whole Oysters, drained (reserve liquid)
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup minced green onion
1/4 cup low-fat milk
1 egg, lightly beaten
2 tablespoons margarine, melted
1/4 teaspoon cayenne pepper (optional)
vegetable oil for frying
Garlic Mustard Dip:
1 clove garlic, pressed
1/2 cup dairy sour cream
1 tablespoon fresh lemon juice
2 teaspoons mustard

Combine cornmeal, flour, baking powder and salt,  Stir in 3 tablespoons reserved oyster liquid, green onion and milk.  Stir in egg, margarine and cayenne pepper (if using) until blended.  Dip oysters in batter.  Fry in hot oil until golden.  Serve with Garlic Mustard Dip.

Serves 4-6


Tomato Stuffed With Smoked Oysters

1 can smoked oysters
2 medium sized tomatoes
Salt and pepper
1 hard boiled egg, peeled and chopped
¼ cup cucumber, peeled and diced
½ tablespoon capers
1 teaspoon chives, chopped
1 teaspoon yellow mustard
1 teaspoon lemon juice
1 tablespoon olive oil
Wash and core tomatoes, gutting all seeds from inside, leaving a hollow shell. Salt and pepper insides of tomatoes.
Chop smoked oysters. Mix with egg, cucumber, caper, mustard, lemon juice and olive oil. Once again, salt and pepper to taste. Spoon oyster stuffing into tomato shells. Chill, covered, in refrigerator for at least 30 minutes before serving.

Even Simpler Smoked Oyster Appetizer

can smoked oysters, drained and patted dry
1 package cream cheese
1 box assorted crackers
Spread cream cheese on an assortment of crackers. Top each cracker with a smoked oyster.

Simple Smoked Oyster Appetizer

1 can smoked oysters, drained and patted dry
1 package sour cream
1 jar capers
1 loaf pumpernickel bread, cut into small triangles
Lemon wedges
Spread a layer of sour cream on pumpernickel triangles. Top with a smoked oyster and a sprinkling of capers on each triangle. Serve with lemon wedges on the side. Encourage guests to squeeze a few drops of lemon juice on each wedge before eating.

Easy Smoked Oyster and Bacon Appetizer

2 cups canned smoked oysters, drained
1 package bacon
2 tablespoons minced garlic
Precook bacon in a skillet until partway done. Remove bacon from skillet and wipe out most (but not all) bacon grease. Wrap each oyster in a piece of partially-cooked bacon and secure with a water-soaked toothpick. Heat remaining bacon grease and garlic in a skillet on medium heat until garlic begins to turn golden brown. Fry oysters, moving and flipping often, in skillet on medium heat until bacon is crisp and oysters are milky white. Serve immediately.

Smoked Salmon Quiche

  • ½ c mayonnaise
  • 2 tbs. flour
  • 2 eggs
  • 6 oz smoked salmon
  • 8 oz grated Swiss cheese
  • ½ c chopped green onions
  • 1 9" unbaked pie shell

  1. Mix all ingredients together.
  2. Pour into pie shell and bake 45 minutes at 400 F.

    found on:

Breaded Oysters

  • 1 pint (16oz) fresh shucked oysters
  • ¾ c white flour
  • 1 egg + 2 tbs. lemon juice whisked together
  • 2 cups finely crushed cracker crumbs
  • ¼ c butter
  • ¼ c cooking oil

  1. Put drained oysters into a 2-quart heat resistant bowl and cover them with boiling water.
  2. Stir oysters gently to evenly distribute the boiling water through the oysters.
  3. Let stand about 10 minutes, drain and set aside to cool.
  4. In separate bowls, dredge the oysters in flour, shaking off the excess.
  5. Next dip in the egg mixture and then roll in cracker crumbs.
  6. In a large non-stick frying pan, over medium heat melt the butter with the oil.
  7. Cook the coated oysters until they are brown and turn over to finish.
  8. Serve hot with seafood sauce for dipping.

Oyster Pepper Pot

  • 4 chopped onions
  • 2 cloves garlic
  • 4 cups chopped celery
  • 2 cups chopped mushrooms
  • 2 bottles Chile sauce
  • 1 28 oz can tomatoes
  • Salt & pepper to taste
  • Basil & oregano to taste

  1. Simmer all together 1 ½ - 2 hours.
  2. In the last half-hour of cooking, add 4 diced peppers. Thicken with flour if necessary.
  3. Chop one-quart fresh, shucked oysters.
  4. Add the raw, chopped oysters and the juice of the oysters to the pot 5 minutes before serving.

Steamed Oysters with Gingers

  • 1 dozen oysters (on the half shell)
  • ½ c. of finely chopped green onions
  • ½ c. of finely chopped fresh ginger
  • 2 cloves of finely chopped garlic
  • ½ c. of butter
  • Salt & pepper to taste

  1. Melt butter & then add ginger, garlic, onions, salt, and pepper to melted butter mixture.
  2. Steam oysters in another larger pot for 10minutes.
  3. When oysters have been steamed, add 1 tbsp. of mixture to each individual oyster & serve hot


Baked Oysters with Bacon and Leeks

yield: Makes 10 servings
Use fresh oysters if you can; note that the recipe also tested well using oysters packed in jars. If the oysters are very large, cut them in half.

  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • 1 cup whipping cream

  • 8 ounces bacon (preferably applewood-smoked), chopped
  • 4 cups thinly sliced leeks (white and pale green parts only; from 4 large)
  • 1 cup finely chopped celery
  • 1 bay leaf
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons dry white wine
  • 2 tablespoons grated Pecorino Romano cheese

  • 20 medium oysters, shucked, or four 8-ounce jars shucked oysters

  • 1 cup fresh breadcrumbs made from crustless French bread 
Melt butter in small skillet over medium heat. Add flour; whisk 2 minutes. Add cream slowly and whisk until mixture thickens slightly. Remove from heat.

Sauté bacon in heavy large skillet over medium heat until crisp, about 6 minutes. Transfer bacon to paper towels to drain. Discard all but 2 tablespoons drippings from skillet. Add leeks, celery, bay leaf, and cayenne to skillet and sauté over medium heat until vegetables are soft, about 12 minutes. Add wine and cook until absorbed, about 15 seconds. Add cream mixture and bring to simmer. Stir until leek mixture thickens slightly, about 3 minutes. Stir in bacon and cheese. Season generously with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)

Place 1 oyster on each of 20 oyster shells or place 2 oysters in each of 10 small ramekins. Top oyster in each shell with 2 tablespoons leek mixture, or top oysters in ramekins with 1/4 cup leek mixture. Place on rimmed baking sheet. (Can be made 4 hours ahead. Cover and chill.)
Preheat oven to 500°F. Divide breadcrumbs among shells or ramekins. Bake until leek mixture bubbles and crumbs are golden, about 8 minutes.



1 fryer or small roasting chicken (3 lbs - cut-up)
4 tbsp. butter
1 onion, thinly sliced
1 medium carrot, finely grated
1 bay leaf
1/2 lb mushrooms, sliced
2 cups chicken broth
3 potatoes, quartered
salt and pepper, to taste
1/2 tsp. rosemary
1/4 tsp. sage
1/4 tsp. thyme
3 cloves garlic, crushed
granulated garlic (for sprinkling)
pinch cayenne pepper
3 tbsp. sherry

Melt butter in a skillet. Add onion, garlic and carrot, cooking til tender. Crush garlic into oil using a fork (do not brown). Remove to a casserole dish.Season chicken pieces with salt, pepper and garlic powder. Brown in frying pan until golden brown, turning to brown on all sides (no need to cook through). Transfer chicken pieces to a large casserole dish with cover. Pour in chicken broth, add bay leaf and seasonings and cover tightly.
Cook in a 375°F oven until chicken is nearly tender; remove cover, add sherry and bake 10 minutes at 425°F until fully tender.

A gravy may be made with the juices by thickening with 1 or 2 tablespoons of flour or Wondra. Simmer 10 minutes and serve over chicken. Alternately, the chicken may be served with au jus gravy directly from the casserole.