*  Exported from  MasterCook  *
 
                           OYSTERS ROCKEFELLER 2
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pt           FRESH, SHUCKED OYSTERS
   24       ea           HALVED OYSTER SHELLS (WELL-C
 
   ~-----  VARIATION:
   4 to 5 lb ROCK SALT
        Note:  FRESH, SHUCKED OYSTERS (RINSED AND DRAINED, MAKE SURE ALL
        *****  SHELL PARTICLES ARE REMOVED)
        To cook: Oysters are best baked using oyster shells, rock salt,
        and pie pans to keep oysters hot when served. If shells and salt
        are not available, use a jelly roll pan.
        Spread rock salt to cover the bottoms of four 6-inch pie pans.
        Place 6 oyster shells in each pan on top of rock salt. Place 1
        oyster in each shell. If using jelly roll pan, spread oysters
        should look a little dry. Remove from oven. Immediately cover
        each oyster completely with lots of sauce (about 3 tablespoons
        sauce per oyster). Bake in a 400 F oven for 15 to 20 minutes
        until tops are brownish.
        To serve: If using pie pans, place pan salt, and oysters on
        heat-proof dinner dishes and serve immediately. Eat oysters and
        sauce out of shell with a fork. If not using pie pans, place 6
        oysters with sauce on each hot serving dish. Yields 24 oysters.
  
 
 
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