Try Oysters On The Barbecue

Dear Laura: I am looking for a recipe for barbecued oysters, in or out of their shells. Thank you. - Joe, Electric City

Dear Joe: I’ve located one each of your barbecue recipes. Enjoy!

Barbecued Oysters in the Shell

Adapted from “Seafood, A Collection of Heart-Healthy Recipes,” by Janis Harsila and Evie Hansen.

12 large, 20 medium or 32 small oysters in shell

Snappy Barbecue Sauce or Barbecue Basting Sauce (recipes follow)

Scrub oyster shells thoroughly. Place oysters on a barbecue grill, lid side up (see note), about 4 inches from hot coals. Barbecue 5 to 10 minutes or until shells begin to open (time will vary with size of oyster.) Some oysters may need a gentle nudge to open.

Place a knife under the lid of the oyster and gently pry the shells apart. Serve with your choice of barbecue sauce.

Yield: 4 servings.

Note: Oysters have two sides; the lid is flat, while the cup is bowl-shaped. To preserve juice, be sure to place oysters on grill with lid side up.

Snappy Barbecue Sauce

1/4 cup onion, finely chopped

2 cloves garlic, minced

1 tablespoon vegetable oil

1 (8-ounce) can tomato sauce

1/2 cup unsweetened applesauce

2 tablespoons cider vinegar

1/8 teaspoon ground red pepper (cayenne)

Saute onion and garlic in oil until tender. Add remaining ingredients; simmer 15 minutes. Serve over Barbecued Oysters (on French bread, if you like) or other grilled seafood.

Yield: 8 (2-1/2-tablespoon) servings.

Barbecue Basting Sauce

2 tablespoons margarine

1/2 teaspoon dill weed

1/4 teaspoon onion powder

1 tablespoon lemon juice

1/8 teaspoon black pepper

Melt margarine; add remaining ingredients. Pour over Barbecued Oysters just before serving. (To use this sauce with other fish, brush over fish during last 2 to 3 minutes of grilling.)

Yield: 4 servings.

Angels on Horseback

Adapted from Charmglow’s “The Complete Barbecue Cookbook.”

12 slices bacon, halved

24 large fresh oysters, drained

1/2 teaspoon onion salt

3/4 teaspoon pepper

1/4 teaspoon paprika

2 tablespoons chopped parsley

Precook the bacon until it is partially cooked but not crisp. Place an oyster on each piece of bacon. Sprinkle with seasonings and parsley. Roll up bacon to enclose oysters and secure with toothpicks.

Cook directly on the grill over low heat, with the lid closed, for 10 minutes, turning often with tongs. When the bacon has browned, serve hot as appetizers.

Yield: 2 dozen.

Dear Laura: I like the sesame seed candy sold at nutritional food stores. Do you happen to have a recipe so I can make my own? Thank you. - Allison, Spokane

Dear Allison: Sesame Chews may be similar to the candy you purchase. This recipe is from an early ‘80s cookbook, “Kathy Cooks … Naturally.”

Sesame Chews

1/4 cup butter or margarine

1-1/2 cups hulled (white) sesame seeds

3/4 cup milk powder (whole or nonfat) or protein powder

1/2 cup honey

1 teaspoon vanilla, optional

Melt butter in skillet. Add sesame seeds and toast lightly, stirring often. Sift in milk powder. Stir until mixed. Add honey and vanilla; mix well. Continue to cook for about 7 or 8 minutes, stirring constantly. Scoop and press into a greased cookie sheet. Cool and cut into squares.

Dear Laura: I’d like a recipe for strawberry muffins with cream cheese in them. Can’t find any such recipes. Hope you can. - Sharon, Careywood, Idaho

Dear Sharon: Try this recipe from the Reynolds Wrap Kitchens:

Cream Cheese Brunch Muffins

2 cups flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 egg, beaten

1/4 cup strawberry or cherry preserves

1 (3-ounce) package cream cheese, cut into 12 cubes

Preheat oven to 400 degrees. Line 12-cup muffin pan with paper bake cups; set aside.

In a medium bowl, combine flour, sugar, baking powder and salt. Add milk, oil and egg; stir just until dry ingredients are moistened.

Using half of the batter, fill lined cups 1/4 full. Drop in 1 teaspoon of preserves, then press 1 cube of cream cheese in center of each bake cup. Spoon remaining batter evenly over filling in cups.

Bake muffins 18 to 20 minutes at 400 degrees or until light brown. Serve warm. Yield: 1 dozen. , DataTimes MEMO: Have a food question? Looking for a recipe? Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.