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Title: Low Country Oyster Loaf
Yield: 6 Servings

Ingredients

      1    french bread loaf; (14oz)
    1/2 c  butter (or marg.)
      1 tb onion; minced
    1/2 ts thyme
    1/2 ts basil
    1/2 ts paprika
      1    parsley
      6    lemon wedges
 
  -------------------------OYSTER FILLING-------------------------------
      1 pt oysters; drained
      1    egg; well beaten
    1/2 ts salt
    1/4 ts pepper
  1 1/4 c  cracker crumbs; fine
    1/4 c  butter (or marg.); melted

Instructions

Slice bread in half lenghtwise; scoop out soft center of lower half
and save for use in other dishes. Place both halves of loaf, cut
side up, on cookie sheet.

Melt butter in a small saucepan, and blend in onion, thyme, basil, and
paprika. Brush 2/3 of butter mixture over cut sides of bread,
covering completely. Bake at 350 degrees for 15 minutes or until
slightly toasted.

Fill lower half of bread with Oyster Fillkng; cover with top half, and
brush with remaining seasoned butter. Bake an additional 5 to 10
minutes.
Cut into 6 diagonal pieces; garnish each piece with parsley and a
wedge of lemon. Serve hot.

Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and
pepper in small bowl. Dip oysters into egg mixture; then coat with
cracker crumbs. Saute oysters in butter until golden brown.

SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by
Nancy Coleman.

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