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Low Country Oyster Loaf

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LOW COUNTRY OYSTER LOAF
 Categories: Main dish, Seafood
      Yield: 6 Servings
 
      1    French bread loaf; (14oz)
    1/2 c  Butter (or marg.)
      1 tb Onion; minced
    1/2 ts Thyme
    1/2 ts Basil
    1/2 ts Paprika
           Parsley
      6    Lemon wedges

MMMMM-----------------------OYSTER FILLING----------------------------
      1 pt Oysters; drained
      1    Egg; well beaten
    1/2 ts Salt
    1/4 ts Pepper
  1 1/4 c  Cracker crumbs; fine
    1/4 c  Butter (or marg.); melted
 
  Slice bread in half lenghtwise; scoop out soft center of lower half
  and save for use in other dishes.  Place both halves of loaf, cut
  side up, on cookie sheet.
  
  Melt butter in a small saucepan, and blend in onion, thyme, basil, and
  paprika.  Brush 2/3 of butter mixture over cut sides of bread,
  covering completely. Bake at 350 degrees for 15 minutes or until
  slightly toasted.
  
  Fill lower half of bread with Oyster Fillkng; cover with top half, and
  brush with remaining seasoned butter. Bake an additional 5 to 10
  minutes.
   Cut into 6 diagonal pieces; garnish each piece with parsley and a
  wedge of lemon.  Serve hot.
  
  Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and
  pepper in small bowl. Dip oysters into egg mixture; then coat with
  cracker crumbs. Saute oysters in butter until golden brown.
  
  SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by
  Nancy Coleman.
 
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