Oyster Pie
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1 onion, diced small
3-4 T. butter
2-3 T. flour
1½ c. milk (skim works)
½ chicken bouillon cube
6-8 oz. fresh spinach, cleaned and dry
4-6 slices of bacon
1 lb. shucked oysters
2-3 slices French bread, toasted and cut into 1-inch pieces
4-6 oz. grated Monterrey Jack cheese
2-3 oz. Parmesan cheese |
Butter a shallow baking dish and then use the rest of the butter to saute
the onion until transparent. Stir in the flour and cook a minute or two.
Add the milk and stir until it begins to thicken. Fold in the spinach, cover
tightly and set aside. Fry up the bacon, taking some care to keep the strips
flat and cooking evenly until the bacon is lightly golden and nowhere burned
or flabby. While you do this, give the spinach an occasional stir. You can
even give it a boost of heat now and then if you need to. The idea is to
collapse it somewhat, but it doesn't needed to be entirely cooked.
Now assemble the pie. Remove the oysters' feet and arrange them in the
bottom of the dish. Spread the creamed spinach over them. Arrange the toast
points around the edge of the dish. Fill the center with first the Monterrey
Jack, then the Parmesan cheese. Lay the strips of bacon across the top and
bake the pie at 350 degrees about 30 minutes until it is hot and the cheese
begins to brown on top. Note that there is no salt; between the bouillon,
the Parmesan and the bacon, you don't need any.
