Spinach And Oyster Pie Recipes

Steps:

• In a saucepan, melt 2 tablespoons butter. Stir in the flour until smooth and gradually add the milk.
• Bring to a boil and cook until thickened. Reduce the heat and stir in the cheese until smooth.
• Add the spinach and oysters. Pour into a buttered shallow1 quart baking dish or a 9" glass pie plate.
• Melt the remaining 2 tablespoons of butter and mix with the cracker crumbs. Sprinkle over the top of the casserole.
• Bake, uncovered at 375 degrees for 15-30 min or until the top is brown.

Steps:

• Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.

Steps:

• In a saucepan, cook onion and sweet pepper in butter until tender.
• Stir in flour, garlic powder andpepper.
• Add water. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more.
• Stir in spinach and cheese. Cook and stir until well blended.
• Stir into cheese mixture, heat through.
• Transfer to serving bowl.
• Serve with tortilla chips, french baguette bread slices, etc.

Steps:

• Place the spinach in a large saucepan, cover, and steam over moderate heat for about 5 minutes or until tender.
• Drain the spinach, refresh under cold water, squeeze dry, and chop finely.
• Preheat oven to 400 degrees F.
• In a large skillet, heat half the butter, add the onion, and sauté over moderate heat for 5 minutes, stirring often.
• Add the spinach, nutmeg, salt, pepper, and cream.
• Stir well and cook over moderate heat for about 2 minutes, stirring in a few bread crumbs if necessary to thicken the mixture.
• Add the oysters and dill and stir well.
• Spoon the mixture into a well-buttered baking dish, sprinkle the top with bread crumbs, dot with the remaining butter, and bake for 10 to 15 minutes or until the top is golden brown.