HAPPY THANKSGIVING!

We have had a number of people submit comments regarding the newsletter format and I really appreciate those comments. The most posted comment that I have so far is on the printing of the coupon. I will do two things for you.... 1) Give you directions to print just that page 2) post just the coupon for you to print. Choose File, Print Preview from your internet browser.. It should bring up a new window where you can then use the navigation buttons to go to page two. Now you should be able to select the Print button and print only the selected page. This might also give you the opportunity to print only the recipe if it happens to be on the 1st or 2nd page. However - I'll work on a separate page for the recipes to make them easier for you to get to also (homework!!). I'll post a link down in the coupon area to go directly to a page to print only the coupon for you. Let me know if this works better for everyone!! And again - thank you for being patient with me while we make this better. Keep the comments coming!!

Thank you all for coming in to visit and share with us during this holiday season. Have a Blessed time with your families and have safe travels. We look forward to seeing you in here again soon.

Sexy Fish - Oysters

It wasn't until I moved to the South that Oyster and Thanksgiving became linked. It seems that Oyster Stuffing is a staple at the dinner table. Did you know that President Abraham Lincoln used to have Oyster Roasts in Illinois? Me neither - and I grew up in the state. The Pilgrims had oyster roasts here on the east coast as well. There are piles of shells that historians have used to prove it. Here in South Carolina, we have some of the sweetest, saltiest oysters available - often touted as the "tastiest in the world" - our Eastern oyster is the Crassostrea virginica. The real question is though - what to do with those shells when you are through? There are oyster shell recycling programs in our area. Click here to view the places where you can take your shells to be recycled. If you would like to know more about why you should recycle oyster shells - click here.

Oyster Dressing

Ingredients

6 Tablespoons unsalted butter
1 1/2 cups finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/2 tsp salt
1/4 tsp cayenne
1 tsp minced garlic
1/2 cup green onions, finely chopped green tops and whites
1/4 cup finely chopped parsley
1/2 cup chicken stock
6 cups stale French bread
1 large egg
1 pint fresh oysters, drained but reserve the juice
1 cup Parmesan grated cheese

Directions
Preheat the oven to 350. Heavily butter a 2-quart baking dish with a tablespoon of the butter and set aside. Melt the remaining butter in a heavy saucepan over medium-high heat. Add the onions, bell pepper, celery, salt, and cayenne to the pan and cook, stirring, until the vegetables are soft (about 3 minutes). Add the garlic, green onions and parsley and cook stirring constantly for 1 more minute. Stir the chicken stock into the vegetables and remove from the heat.

Add the bread cubes and stir well to incorporate. Break the egg into the mixture and stir well, then add the oysters and their juice and the cheese. Pour the oyster dressing into the prepared pan and bake until golden brown and bubbling on top (about 1 hour and 15 minutes). Remove the pan and let rest 10 minutes prior to serving. Enjoy!!