Recipe - Oyster Mushroom Chowder

Spicy Sauce:
One fourth cup Mayonnaise
1 tablespoon Ketchup
1 teaspoon Dijon mustard
1 Green onion(green part only)
finely chopped
Oysters:
1 Container (8 oz.) shucked
oysters, drained, or 1 can
(8 oz.) oysters, drained
3 tablespoon Yellow cornmeal
One half teaspoon Salt
1/8 teaspoon Dried thyme
1 tablespoon Allpurpose flour
1 Egg, lightly beaten
One half cup Vegetable oil

To prepare Spicy Sauce: In a small bowl, combine mayonnaise, ketchup,
Dijon mustard and green onion; mix well. Cover and refrigerate until ready
to serve.

To prepare Oysters: Rinse oysters under cold water and pat dry with paper
towels. In a small bowl, combine cornmeal, salt and thyme. Place flour in
another small bowl and egg in a third small bowl. Dip each oyster lightly
into flour, then in egg, shaking off excess; coat on both sides with the
cornmeal mixture and transfer to a dinner plate.

Meanwhile, in a small skillet, heat oil over medium heat. Fry oysters in
hot oil 1 minute on each side, or until crisp and golden brown. Drain on
paper towels.

To serve, spear with red toothpicks and dip in the Spicy Sauce.
Yield: 2 servings. Typed in MMFormat by cjhartlin@msn.com Source: Mr.
Food's Easy Cooking March/April 99

Posted to MMRecipes Digest V4 #7 by "Cindy Hartlin"
cjhartlin@email.msn.com on Feb 4, 1999