Oyster Loaf

1 french bread, 12 long
1/3 cup melted butter
1 pint shucked oysters, drained
1 tabasco sauce
1 hot hea vy cream (optional)
Preheat oven to 425 oF. Cut off the top of the bread lengthwise,
scoop out most of the bread of the bottom half, leaving a shell about
3/4" thick. Brush the inside of the bottom and the cut side of the
top with melted butter. Put the loaf and "lid," cut sides up, on an
ungreased baking sheet, bake until toasted golden brown, about 20
minutes (the lid will be done first; check that it does not
overcook). Meanwhile, saut, the oysters in hot butter until plump.
Add salt, pepper, a dash of Tabasco, and, if desired, a little hot
cream. Fill the loaf with the hot fried oysters and put the lid on
top. Heat for 10 minutes or until ready to serve. Cut in thick slices
if the loaf is long. NOTE: Individual rolls can also be used: allow
about 3 oysters for ea ch one. The amount of oyst ers required for this
recipe varies according to the size of the oysters and the size of
the loaf of bread. In any case, the bread "basket" should be filled
to the top with oysters.
Quick Clam Chowder
2 each potato; pa red and diced
1 cup leek; washed and sliced or
1/2 cup celery; sliced
1/2 cup carrot; sliced
2 teaspoon marga rine; diet
2 cup tomato; low sodium - canned
1/4 teaspoon thyme
1 each littleneck clams; rinsed
In 4 qt microwave casserole, combine potato, leeks or onions,
celery,carrot, and margarine;cover with plastic wrap and zap on high
for 6 min, until potato is softened. Add t omatoes with liquid and
thyme,recover with plastic wrap and zap again on high for 5 min until
potato is soft and mixture is thoroughly heated. Arrange clams hinge
side out and cover again...Zap 3 min turn... Zap 3 min.Let stand 5
min a nd serve.
Seafood Spread