Recipe - Helena Arkansas Oyster Loaf

1 Loaf of white bread;
un cut or sliced up and staled 1 day
if possible
Melted butter
1 (up to)
2 pt Fresh oysters; drained
Corn meal
Salt
Pepper
One fourth (up to)
One half cup Crosse and Blackwell mustard
pickle (optional)
One half cup Ketchup
Green olives; preferably
with pits
1 Lemon; thinly cut or sliced up
One fourth cup Bitesized pieces of celery

Slice top from bread loaf. Remove as much of the crumb as possible to leave
an empty crust. Brush melted butter generously inside the empty loaf and on
the top. Toast crust and top in oven. Roll oysters in meal, salt and
pepper, and fry until crisp and golden. Place a layer of oysters on bottom
of loaf followed by small amounts of mustard pickle and ketchup. Press the
garnish of olives and lemon slices amongst the oysters. Add more oysters
and repeat the process until the loaf is filled. Replace top, reheat
briefly in oven, and serve by slicing loaf into several pieces. Yield: 3 to
5 servings per loaf.

RICHARD ALLIN

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.