DAY Recipe

Active time: 30 min Start to finish: 30 min
We thought of this dish as a main course for lunch, but it would also be great for dinner, particularly with grilled steak. (Serves four as a starter
or side dish.)

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INGREDIENTS

2 tablespoons margarine
1 1/2 cups onions , chopped
1 cup green bell peppers , chopped
1/2 cup celery , chopped
2 garlic cloves , minced
12 cups French bread (1-inch cubes)
2 cups seasoned stuffing mixor croutons , plain
3/4 cup chicken stock
2 tablespoons fresh parsley , chopped
1 teaspoon dried thyme
1 teaspoon dried oregano
40 ounces oysters, undrained, and rough chopped
1 cup green onions , chopped
1/2 cup parmesan cheese , finely shredded
cooking spray

DIRECTIONS

Preheat oven to 300 (convection oven with fan).
Melt margarine in a Dutch oven over med-high heat.
Add 1 1/2 cups onion, bell pepper, celery, and garlic.Saute 5 minutes, [...]

INGREDIENTS

1 (6ounce)box seasoned stuffing mix
1/4 cup smoked oysters (small can, packed in oil)
2 teaspoons ground sage

DIRECTIONS

Open can of smoked oysters, drain and rinse, looking for any shell remains. Mince oysters finely. Prepare stuffing mix, using chicken broth in place of water, fold in oysters and extra sage.
Bake in buttered baking dish for 30-40 minutes (covered or cover with aluminum foil so that [...]

INGREDIENTS

10 portabella mushrooms , stemmed
2 tablespoons olive oil , divided
1 lb sourdough bread, 10 cups cubed
1 pint raw oysters, coarsely chopped
4 tablespoons butter
1 cup celery , finely chopped
2 cups onions , chopped
1/4 cup fresh parsley , plus
2 tablespoons fresh parsley , minced
1 tablespoon fresh sage , minced
1 tablespoon fresh thyme , minced
3/4 teaspoon salt
1/2 teaspoon black pepper , ground
1/4 teaspoon nutmeg , freshly grated
1/8 teaspoon cloves , ground
1 cup vegetable stock (or 1 cup no-chicken stock)
2 large eggs , beaten

DIRECTIONS

Preheat oven to 400 degrees F.
Gently scrap brown gills from inside of each mushroom cap.Lightly wipe with damp papertowel. Rub each cap with [...]

INGREDIENTS

6 cups water
2/3 brown basmati rice orwhite white basmati rice
2/3 cup pearl barley
1 teaspoon olive oil
1 lb oyster mushrooms, thinly sliced
1/2 cup vegetable broth
1/4 cup grated parmesan cheese
1/4 teaspoon ground pepper

DIRECTIONS

Bring water to boil in large saucepan.
Add rice and barley and return to a boil.
Reduce heat to low and simmer uncovered, stirring occasionally (about 45 minutes).
Heat olive oil in a large fry pan on medium heat.
Add mushrooms and saute until almost tender, 8-10 minutes.
Add [...]