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Food Art Friday for November 14th
2
Monthly Archives: November 2008
Nancy’s Corn Dip
Submitted from Bill Samuels, Jr.
Serves 6-8
Ingredients
| 2 c. colby jack cheese | 2 c. mayonnaise | |
| 1 c. fresh Parmesan | 2 oz. canned jalapenos | |
| 22 oz. Green Giant Mexicorn (2 cans) | Frito’s Scoops corn chips |
Directions
- Mix ingredients together & bake at 350° F for 40 minutes.
- Serve with corn chips.
Food Art Friday for November 7th
Holiday Fried Oysters
Submitted by The Crab Place
Serves 6-8
Ingredients
| 1 pt. shucked oysters | 4 c. all-purpose flour | |
| 1 c. cracker meal (or crushed crackers) | 2 c. vegetable oil | |
| 2 tbsp butter | 1 tbsp sea salt |
Directions
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).- Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!