Recipe - Oysters Noon

8 Strips bacon
1 Stick butter
One half cup Green onions; chopped
1 cup Mushroom caps; cut or sliced up
2 tablespoon Pickapeppa sauce
One half teaspoon Tabasco sauce
1 qt Oysters; drained
1 cup Progresso bread crumbs
8 ounce Cheddar cheese; shredded
Chopped parsley

Fry bacon in a large blackiron skillet; drain and crumble. Pour off
drippings. Melt butter in the skillet and saut‚ the green onions until
soft. Add the mushrooms, Pickapeppa sauce and Tabasco; cook over low heat
for 5 minutes. Add the oysters and cook over medium heat until edges curl.
By this time, oysters should be plump and appear very contented in the rich
sauce surrounding them. Remove from heat, scatter the crumbled bacon, and
sprinkle the bread crumbs evenly. Do not stir. Cover with shredded cheese
and bake at 350 degrees for 15 minutes or until the cheese melts. Remove
from oven and sprinkle with chopped parsley, and EAT DAT!

As a main course: serves 6 gourmets or 4 gourmands. As an appetizer:
serves 12.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.