Methodist Tested Recipes 09/03/2008


Angels on Horseback 

12 oysters in shell
3 slices lean bacon
2 T. minced parsley
1 clove garlic, minced
1/4 c. dry white wine
12 drops hot red pepper sauce

Buy the oysters the day you plan to cook. Shuck oysters, reserving the liquor and refrigerate. Preheat the broiler. Line a broiling pan or shallow baking pan with a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic. Place the oysters in their shells in the prepared pan. Top each oyster with a piece of bacon, then about 1/2 teaspoon of the parsley mixture. Top each oyster with a little white wine, oyster liquor and a drop of red pepper sauce. Broil 4 inches from the heat for 3 minutes or until the bacon browns. Serve immediately.

     By Faye Moseley in Trinity Treasures from the Kitchen, published by Picayune Trinity UMC