Wednesday, October 27, 2010

Fried Oysters

In the fall I always think of Fried Oysters and my recipe is the best. My Stud Muffin loves my Fried Oysters and he frequently requests them. Also homemade cocktail sauce. A must for Fried Oysters. The prepared cocktail sauce you buy in the store does not taste as well. It is so easy to make your own and inexpensive as well.
  • Saltines or cracker meal
  • 2 cups flour
  • 2 pints select oysters
  • ½ cup milk
  • 1 egg beaten
  • canola oil
Whirl saltines in a blender or food processor until fine crumbs. In a large bowl whisk together 2 cups flour and 2 cups cracker crumbs. Set aside.

Drain oysters in colander. Meanwhile, whip together milk and egg mixture. Dip oysters into egg mixture (I like to work with 4 oysters at a time) then into flour mixture being careful to coat evenly. Lay on top of a large platter covered with paper towels. You will need more than one platter. When all oysters are breaded place in refrigerator for at least 45 minutes uncovered. They need to dry so that flour mixture will stick to them when you fry them.

In a large skillet add enough oil so that it is about 1 inch high. When oil is hot add oysters and cook for 3 minutes on first side, then turn over and cook for 2 minutes on other side. Remove to platter covered with a few layers of paper towels to drain excess oil. Serve immediately with cocktail sauce. You will probably need to cook these in 2 to 3 separate batches.

These are the best fried oysters I have ever eaten.

Cocktail Sauce

1 cup ketchup
¼ tsp. mustard powder
¼ cup horseradish in jar
1 Tbsp. fresh lemon juice

Mix together above ingredients well. You may make this a few hours in advance. It is so easy to make. Always use fresh lemon juice.

This blows away expensive store bought cocktail sauce in a jar.

Tuesday, October 12, 2010

Pumpkin Bread

  • 1 (15 oz.) can pumpkin
  • 1 cup canola oil
  • 4 eggs
  • ⅔ cup water
  • 3 ½ cups flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1½ tsp. salt
  • 2 tsp. nutmeg
  • 3 tsp cinnamon

Preheat oven to 350 °. In a large bowl mix the pumpkin, oil, eggs, water, and sugar. Sift the rest of ingredients together and slowly add to the pumpkin mixture. You may mix this by hand or use an electric mixer. Mix well.

Pour into greased and floured 3 loaf pans, 8½ x 4½ inches, or 2 loaf pans, 9¼ x 5¼ inches. Bake at 350 ° for 1 hour or until toothpick inserted in the center comes out clean. Cool on wire rack for 20 minutes before removing from pan.

Eat one now and freeze a few for later or make some friends or family happy with some pumpkin bread. This is a favorite of Kathy's.
I prefer the smaller loaves.