Kira Eying from Baltimore was seeking a recipe for oyster pie. She said her husband's grandmother used to make it but no one in the family can find her recipe. She said was it was similar to an oyster stew, with potatoes, carrots and other vegetables but baked in a deep-dish pie plate with a flaky crust.
Mike Herbert from Sykesville shared a recipe for oyster pie that he said came from his mother, Dorothy Herbert. He said he makes it at least once a year and "because the taste of the oysters is so delicate, very little seasoning is needed and as the dish cooks the oyster flavor permeates the vegetables." He makes his pie in a an oven-proof bowl, not a pie plate, and most of the time he says he takes the easy route and uses a store-bought refrigerated pie crust instead of making it from scratch. Unlike other more traditional oyster pie recipes I have come across, this one contains no dairy product; just the briny tasting oysters with their liquid, vegetables and a generous amount of butter for added richness. This dish is really meant to be all about the oysters, and for oyster fans it will make for a delightful meal.
Makes: 4-6 servings
1 quart select oysters with liquid
6 medium potatoes, diced
3 carrots, sliced
1 stalk celery, chopped fine
2 cups chicken broth
1 Teaspoon McCormick Season-All
1/2 Teaspoon freshly ground black pepper
1/4 cup butter
1 single pie crust, (either made from scratch or store bought)
Cover potatoes, celery and carrots with chicken broth and simmer until almost cooked through and fork tender. Drain and place the vegetables into a 2 quart ovenproof bowl. Add oysters, sprinkle with seasoning and then dot with the butter. Cover with pie crust and bake in a 350 degree oven until crust turns golden brown, about 30 minutes.
Remove from oven and serve hot.
Barbara Daniel from Cross Lanes, West Virginia is looking for a recipe for "good old" canned pickled green beans. Her grandmother always used to make them but her recipe has been lost.
Kathy McCarthy from Baltimore is looking for a recipe for making a Fudge like the one that she used to buy at her church bake sale as a child. It had a smooth texture with a slight crust on the outside and was very similar to the Baltimore fudge she has purchased from Wockenfuss Candy Company in Baltimore.
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