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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A heartwarming dish from the New England chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Ingredients:
1 1/2 pints oysters, shucked |
4 teaspoons cornstarch |
1/2 cup cold water |
2 tablespoons butter, melted |
1 tablespoon lemon juice |
3/4 teaspoon salt |
1/8 teaspoon paprika |
1 (7 1/2 ounce) can refrigerated biscuits (or use the baking powder drop biscuit recipe of your choice) |
Directions:
1. Preheat oven to 400°F.
2. Place the oysters and their liquor (juice) in a buttered baking dish.
3. Mix the cornstarch well with the cold water; stir into oysters.
4. Add melted butter, lemon juice and season with salt and paprika to taste.
5. Cut biscuits into quarters and place evenly over top (if using your own recipe, spoon evenly over top).
6. Bake for about 25 minutes.
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