- 4 DOZ oysters and liquid
- 2 TBS butter, melted
- 1 onion (grated)
- 1 TBS flour
- ½ C canned chopped mushrooms and juice
- Dash of cayenne pepper
- 2 TBS chopped parsley
- ¼ TSP lemon juice
- Salt and pepper
- 12 large or 36 miniature patty shells
Oven: 375° F
- Cook oysters in their liquor by bringing to a boil, then simmering 10 minutes. For miniature patty shells, finely chop oysters before cooking.
- Sauté onion in butter until clear
- Blend in flour until smooth.
- Add the remaining ingredients and oysters.
- Cook 5 minutes.
- Pour into patty shells and bake for 5 to 8 minutes.
Yields 12 large or 36 miniature patty shells.
NOTE: Hors D’Oeuvres
- To Freeze:
- Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
- To Thaw Or Serve:
- Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.
CAUTION: If patties start to melt, remove from oven immediately.
https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851