Recipe - Oysters Kirkpatrick

16 lg Fresh oysters in the
shell
1 small Green pepper; cored,
seeded; and finely minced
1 cup Grated sharp Cheddar cheese
or Coon cheese
2 Strips bacon; cut into 16
(1inch) squares

MARINARA SAUCE
3 Cloves garlic; minced
One fourth cup Olive oil
1 cn (small) Italian Plum
tomatoes; drained and
chopped
1 pn Oregano
One fourth cup Fresh chopped parsley
Salt and ground black pepper

Preheat oven to 450. Scrub oysters thoroughly under running water and open
them not more than 20 minutes before you plan to serve them. Set oysters on
the half shell on a baking sheet and spoon 1 tsp. Marinara Sauce over each
oyster. Place 1 tsp. minced green peppers on top of the sauce. Sprinkle the
oysters with the cheese and top with a square of bacon. Just prior to
serving, bake for 5 to 7 minutes or until bacon starts to crisp around the
edges. Serve immediately. Marinara Sauce: Saute the garlic in the olive
oil, but do not let it brown. Add the tomatoes, oregano, parsley, salt and
pepper and simmer for 10 minutes. Let the sauce cool before spooning on the
oysters.

CAFE PLAZA

COPLEY PLAZA, BOSTON

WINE: CHARDONNAY, FREEMARK ABBEY

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.