Broken Spaghetti in Garlic-Butter and Parmesan Sauce

 

Hankering for a big, full bowl of pasta smothered in a creamy garlic-butter and Parmesan sauce?   

 

 

If so, I’ve got a great recipe for you!

 

Oyster Dressing Mom's Way, Our Thanksgiving Staple

Not all sides are created equal!

This Oyster Dressing is the star on the Thanksgiving table for most us here.  Bill loves it, but turkey is the star to him, probably because of leftover turkey:  sandwiches, ala king, and those big turkey legs.  

Not so pretty, but Oh!  So Good!

We roast one large turkey, a turkey breast and a duck or goose for dinner.  That’s a whole lot of fowl to me!

Mom's Oyster Dressing for Thanksgiving

I’ve posted this before and I'll say it again:  “I would be run out of town if I didn’t serve this for Thanksgiving dinner."

Mom always made this dish at holiday time, for as long as I can remember ~ it's tradition and remains a favorite when I make it now.  If you love oysters, this is for you:  layers of a couple of pints of oysters with the liquor, Club crackers, lots of butter, half and half, salt and pepper, baked till bubbly and browned.  

Woo hoo! Oyster Dressing Time is Near!

This recipe appears here every Thanksgiving, 
because 
it's delicious!

If you love oysters, this is the way to go:  oysters, oyster liquor, Club Crackers, BUTTER, half and half, and salt and pepper.  Needs no more, no less. 

This is always a hit at Thanksgiving and disappears as quick as a flash!

As I’ve said before, when Mom made this every Thanksgiving and Christmas, we called it oyster dressing.  Technically, it’s probably scalloped oysters…

Anyway, sadly, it doesn’t make a pretty picture, but it’s the perfect side on the Thanksgiving table, “oyster dressing!”

Author: Pam

Mom's Oyster Dressing

Thanksgiving dinner is not complete until this dish is on the table! Use butter, use half and half!

prep time: 15 MINScook time: 45 MINStotal time: 60 mins

ingredients:

• 2 pints, shucked oysters, reserving liquor
• 1 stick butter
• 2 sleeves Club Crackers*
• 3/4 to 1 cup half and half
• Salt and pepper, to taste

instructions

1. Butter a 9 x 13-inch baking dish liberally.
2. Crumble cracks into chunks.
3. Spread half of the crackers in the baking dish.
4. Top with one pint of oysters.
5. Slice butter and dot with 1/2 stick.
6. Sprinkle with salt and pepper.
7. Repeat layers.
8. Pour reserved oyster liquor over top.
9. Pour half and half over all,  just to top of layers, do not cover completely.
10. Bake in 375° oven till bubbly and top is brown, about 30-45 minutes.
11. *Use less crackers for a crisper dish.

Enjoy!

Mom’s Oyster Dressing

Growing up, this was our favorite dish that Mom made every Thanksgiving and Christmas.  

Years later, hands down, it's the favorite dish for my family on the table at Thanksgiving and Christmas.  This is a great recipe for all you oyster lovers, which I thought deserved to be posted again ~ it's that good!

It's a simple recipe --- the briny oysters are layered with butter, half and half and crumbled crackers.  Do not skimp on the ingredients; use real butter, half and half and a rich butter cracker.  Do not crush the crackers into dust; crumble them into bite-size chunks. Use less crackers for a crisper dish.

This dish has an addicting oyster taste that makes it a special side dish.  Serve it bubbly hot and it will be a requisite on your holiday table also.  Talk about savory and delectable, this is it! 

Let the drooling begin, Bubba!  I know it’s your favorite dish on the table!

Mom’s Oyster Dressing

Ingredients:

2 pints shucked oysters, reserving liquor

1 stick butter

2 sleeves Club Crackers*

¾ to 1 cup half and half

Salt and pepper, to taste

Method:

Butter a 9” x 13” baking dish liberally.

Crumble crackers into chunks

Spread half of the crackers in the baking dish.

Top with one pint of oysters.

Dot with ½ stick butter.

Sprinkle with salt and pepper.

Repeat layers.

Pour reserved oyster liquor over top.

Pour half and half over all, just to top of layers, do not cover completely.

Bake in 375 degree oven till bubbly and top is brown, about 30-45 minutes.

*For a crisper dish, use less crackers

It's Delectable!

Check out my friend, Linda’s blog, at My Kind of Cooking for her great recipes and cookbook giveaway!

Rise and Shine! Breakfast Reigns Supreme!

If I ruled the world, breakfast food would be served at every meal!

I’m nearly obsessed with breakfast and it is definitely my favorite meal of the day.  I never skip breakfast.  Breakfast tends to be a hurried affair most days but, I love to cook and eat a large breakfast, especially on Sunday morning.  There’s nothing better than a hearty breakfast!  Grabbing a piece of toast and heading out the door does not work for me. 

My favorite breakfast is crisp bacon, eggs over-easy, hash browns and whole wheat toast ~ topped off with a cup of strong black coffee.  However, I love oatmeal with raisins or dates, cold cereals, sausage, French toast, grits, pancakes, waffles, ham, Danish pastries, fresh fruit, bagels and on and on.  Oh, and casserole dishes like the one below!  In other words, there’s not much I don’t like for breakfast ~  breakfast rules!

Pork Sausage Casserole

Ingredients:

6 slices white loaf bread

1 pounds fresh bulk pork sausage with sage

10 ounces sharp cheddar cheese, grated
2 green onions, chopped

5 eggs, lightly beaten

2 cups half-and-half

1 teaspoon salt

1 teaspoon dry mustard

Method:

Cut bread into 1” cubes and spread in a greased 9 x 12 casserole.

In medium skillet, brown sausage until fully cooked, draining off rendered fat.

Spread cooked sausage over the bread and top with the cheese and onions.

Stir together eggs, half-and-half, salt and dry mustard.

Pour over the cheese and onions.

Cover casserole with foil and refrigerate at least 8 hours or overnight.

The next day, preheat the oven to 350 degrees.

Bake covered casserole for 50 minutes or until set and slightly golden.

Remove from oven and let casserole set for 15 minutes.

Serve.

Tell me, do you love breakfast?  What is your favorite breakfast?

Enjoy your breakfast!   It jump-starts your day!

Creamed Mushrooms on Toast

I love just plain raw mushrooms.  So do a lot of other people.   But, creaming them and serving on toast makes an unforgettable meal!

The ancient Egyptians believed that mushrooms were the food of immortality.  The pharaohs were intrigued with the subtle taste of mushrooms and deemed them fit only for royalty; commoners were out of luck and not allowed to taste them.  This also assured royalty of having the entire supply of mushrooms.

The ancient wealthy Greeks and Romans consumed many mushrooms with the Roman Caesars employing a food taster to sample all mushrooms before being served to the aristocrats.  In Russia, Greece, China, Mexico and many other cultures, people believed that mushrooms provided them with super-human strength, helped in finding lost objects (I will be eating more mushrooms!) and that mushrooms would lead the soul to the kingdom of the gods.

Bill and I both think this is a great dish that’s hard to beat as far as mushrooms go!   Creamed mushrooms on toast tastes great for breakfast, for brunch or like we have it ~ as a meatless supper with just a salad.  It is also perfect when folded into crepes or as a filling for omelets; whatever appeals to you!  It is delicious!

Creamed Mushrooms on Toast

Ingredients:

1 pound firm white mushrooms

2 tablespoons butter

1 tablespoon flour

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon dry yellow mustard

1 garlic clove, minced

¾ cup half and half 

½ tablespoon soy sauce

Toast of your choice

Method:

Clean mushrooms with damp paper towel, cut into slices.

Melt butter in large skillet over low heat.

Add flour, blend well.

Raise heat, add mushrooms and garlic.

Stir until the mushrooms render their juices, about 5 minutes.

Lower the heat and season mushrooms with salt, pepper and dry mustard and cook for another 5 minutes.

With a slotted spoon, transfer mushrooms to a bowl.

Add the cream and soy sauce to the juices in the skillet and bring to a boil.

Cook until reduced by almost half.

Return mushrooms to the skillet and simmer for another minute or two until they are heated through.

Serve on your favorite toast.

Serves 2

This is a great way to eat toast!

Mom’s Oyster "Dressing"

What to do with this seasonal delicacy now that the holidays are upon us?

At my house, we have the perfect answer:  oyster dressing (probably really "scalloped" oysters!  This is a favorite dish for us during the holidays and has been made in my family for as long as I can remember.  I later prepared it for Bill’s family with it being an instant hit.  It is always a race to see if it can be made before some people devour the raw oysters.  

This oyster recipe is very simple, with the briny oysters layered with butter, half and half and crumbled crackers.  Do not skimp on the ingredients; use real butter, half and half and a rich butter cracker.  Do not crush the crackers into dust; crumble them into bite-size chunks.  Use less crackers for a crisper dish.

It has a mild oyster taste and is a special side dish.  It may become a requisite on your holiday table.  Talk about savory and delectable, this is it!

Mom’s Oyster Dressing

Ingredients:

2 pints shucked oysters, reserving liquor

1 stick butter

2 sleeves Club Crackers*

¾ to 1 cup half and half

Salt and pepper, to taste

Method:

Butter a 9” x 13” baking dish well.

Crumble crackers into chunks.

Spread half of the crackers in the baking dish.

Top with one pint of oysters.

Dot with ½ stick butter.

Sprinkle with salt and pepper.

Repeat layers.

Pour reserved oyster liquor over top.

Pour half and half over all, just to top of layers, do not cover completely.

Bake in 375 degree oven till bubbly and top is brown, about 30-45 minutes.

*For a crisper dish, use less crackers

Delectable!