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Show OYSTER CREOLE Does this month have an "R" in it? Yes. Then it's time to break out with the oysters and prepare that palate-tickling dish Oyster Creole (served around peanut-rice loaf) 18 oysters 4 tablespoons fortified margarine 4 tomatoes, skinned . 1 bay leaf, crushed 1 teaspoon garlic salt 1 onion, minced V& teaspoon powdered thyme teaspoon powdered basil Saute oysters in margarine over low heat until gills curl. Cook together to-gether the remaining ingredients, adding liquid from the oysters, to make a rich sauce. Pour over oysters. Reheat carefully. Serve around Peanut-Rice loaf. To prepare pre-pare Peanut-Rice loaf: Mix hot cooked rice with peanuts toasted in a little margarine. Pack into small bread tin, then turn out on platter. Serves 4-6. For other taste-tempting recipes write today for your free copy of the new two-color, 32-page recipe booklet, "Mealtime Magic," to National Na-tional Cotton Council, Box 18, Memphis 1, Tenn. |