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Scalloped Oysters
Submitted by: Cathie
(found in an old recipe tin)
1 pint oysters, drained (save juice)
1 1/2 cups rolled oyster crackers
1/2 cup melted butter
1 teaspoon parsley flakes
Salt and Pepper
6 tablespoons cream
Mix crackers and melted butter together. Alternate layers of cracker crumbs and oysters in a well buttered baking dish. Season each layer with pepper and parsley and dot with butter. *Have bottom and top layer the crumbs*. Then pour cream and oyster juice over all. Bake at 350 degrees for 1/2 hour.

Lobster Newburgh
On Toast Points
Submitted by: Cathie
(found in an old recipe tin)
3 cups diced lobster meat
1 tablespoon lemon juice
1 egg
1 cup medium white sauce (see below)
3 Tbsps. butter
Salt and Pepper
Paprika
Combine egg, butter, white sauce and seasonings. Cook over hot water (double boiler) 10 minutes. Heat thoroughly. Add lobster. Stir until well mixed. Serve on toast points or on patty shells. Garnish with sliced stuffed olives.
Medium White Sauce
2 tablespoons margarine
2 tablespoons flour
1/2 teaspoon salt
1 cup milk
Over low to medium heat melt margarine. Blend in flour stirring constantly until smooth. Add salt. Add milk gradually, again stirring constantly until mixture slightly thickens.

Lobster Quiche
Submitted by: Cathie
(taken from Corn Crib Cooking, 1987 - Mary Ellen, Bolton MA)
1 cup lobster meat
1 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs
2 cups light cream
1/2 teaspoon salt
1/8 teaspon cayenne pepper
Dash of parlsey flakes
1 9-inch unbaked pastry shell
Preheat oven to 425 degrees. Sprinkle lobster, cheese and onion into shell. Beat eggs. Pour cream into eggs and add seasonings and parsley flakes. Pour into shell. Bake 15 minutes at 425 degrees then reduce heat to 300 degrees. Bake 35 to 45 minutes or until knife comes out clean when inserted one-inch from edge. Let quiche stand 10 minutes before serving.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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