New!  Skipjack Oyster Dressing

Ingredients:
1 pint shucked Maryland oysters with liquor
2 large stalks celery
1 medium onion
1 stick butter
1 tsp. salt
1/2 tsp. lemon pepper seasoning
1/8 tsp. mace
1/8 tsp. tarragon
1/8 tsp. poultry seasoning
1/2 tsp. lemon juice
8 slices day-old bread, cubed

Instructions:
Finely chop celery and onion.  Sauté in butter until tender.  Mix in seasonings.  Add oyster with liquor and simmer until edges begin to curl.  Remove from heat and gently mix in bread cubes.  Adjust moistness with water, as desired.  Makes about 4 cups dressing.
Courtesy Maryland Department of Agriculture

New!  Quick and Easy Fried Oysters

Ingredients:
1 pint shucked Maryland oysters, drained
1 to 2 cups dry pancake mix
oil for frying
salt
cocktail or tartar sauce

Instructions:
Put pancake mix into large shallow bowl.  Add oysters, a few at a time and toss lightly until well-coated.  Shake off excess breading in wire basket.  Deep fry in oil at 350°, until golden brown, 1 1/2 to 2 minutes.  Or pan fry in oil, turning oysters until browned.  Drain on paper towel.  Repeat process until all oysters are cooked.  Salt lightly and serve with cocktail or tartar sauce.  Makes 4 servings, about 8 oysters each.
Courtesy Maryland Department of Agriculture

New!  Oyster Brie

Ingredients:
18 Maryland oysters in shell
3 ounces Brie cheese, sliced thin
2 tbsp. pimiento, finely chopped

Instructions:
Preheat oven to 450°.  Open oysters leaving oyster in deeper half of shell.  Lay thin slice of cheese on each oyster.  Sprinkle with pimiento.  Bake for approximately 10 minutes or until cheese is melted and oysters are plump.  Serves with lemon wedges.
Courtesy Maryland Department of Agriculture

New!  Italian Oysters

Ingredients:
1 quart standard oysters (small)
1 stick butter
3/4 to 1 tsp. lemon pepper
1/8 tsp. onion powder
1/8 tsp. Italian seasoning

Instructions:
Drain oysters, put in frying pat at medium heat.  Simmer approximately 5 minutes and drain off excess liquid.  Add butter and spices and simmer for approximately 5 minutes.  Serve on crackers or French bread rounds.  Makes approximately 50 oysters.
Courtesy Maryland Department of Agriculture

Oyster Fritters

Ingredients:
1 pint oysters, reserving liquor
1/2 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1/2 cup milk
1/2 tsp. celery seed
oil

Instructions:
In a large bowl, mix flour, baking powder, salt, pepper and celery seed.  In another bowl mix egg and milk.  Pour the egg mixture into the dry ingredients and beat until you have a smooth batter.  Stir in oysters and liquor.  Pour oil into a fry pan to about 1" depth.  Heat to medium high (or 365º).  Using large spoon (or 2 small), scoop out 3-4 oysters with batter and drop into hot oil.  Fry until golden brown, about 3-4 minutes per side.  Drain on paper towels.
Courtesy Tri County Sportsmen

Oyster Stew

A great version of the time honored stew made by generations of watermen.

Ingredients:
2 quarts to 1 gallon standard oysters (reserving liquid)
1 gallon milk
1 can Pet milk or similar
1 bottle clam juice
1 lb. butter
1/2 stalk celery chopped
salt to taste

Instructions:
Over medium low heat, melt butter in a large stock pot. Add celery and cook until soft.  Add oysters and cook until edges of oysters curl up.  Add oyster liquid and remaining ingredients and cook over low heat until hot, stirring frequently to prevent burning.  Makes a big pot of stew.
Courtesy Pat Slowikowski

An elegant and delicious meal!

Ingredients:
1 chicken bouillon cube
1/4 cup butter, melted
3 Tbsp. flour
1/4 cup Smithfield Ham, coarsely chopped
1 (1/2oz.) can mushrooms
1 heaping tsp. dried chopped chives
1 Tbsp. soy sauce
1 tsp. instant minced onion
1/2 tsp. lemon and pepper seasoning
1/8 tsp. garlic powder
1 pt. shucked standard oysters with liquor
2 Tbsp. butter
8 patty shells, baked
paprika

Instructions:
Dissolve bouillon cube in 1 cup boiling water.  Blend the 1/4 cup melted butter and flour in a saucepan.  Add chicken liquid slowly, stirring constantly to keep smooth.  Cook over medium heat stirring constantly until mixture comes to a boil and thickens.  Reduce heat.  Add ham, mushrooms with liquid, and the next 5 seasonings to sauce.  Simmer for 2-3 minutes, stirring constantly.  In another pan simmer oysters and liquor and the 2 Tbsp. butter until edges of oysters just begin to curl.  Add oysters to sauce and use the oyster liquor to thin sauce to desired consistency.  Fill patty shells with oyster mixture.  Sprinkle paprika over top of each shell.  Place on cookie sheet and broil 4 inches from heat for 1-2 minutes or until hot and bubbly.  Serve immediately.  

Oyster Stew II

Another great version of this Chesapeake classic.

Ingredients:
1 cup butter
2 quarts oysters, with liquid
1/2 tsp. ground black pepper
2 1/2 tsp. Bon Appetit
1 Tbsp. Worcestershire sauce
1/4 tsp. instant onion powder
1/8 tsp. oregano leaves
2 quarts milk
1 quart half and half or light cream

Instructions:
In 6 quart enamel or stainless steel kettle, melt butter.  Add oysters with liquid and the next 5 ingredients.  Simmer 5 minutes, stirring occasionally.  Stir in milk and cream.  Heat slowly.  Do not let stew boil.  Makes 5 quarts.  This recipe can easily be halved.
Courtesy 100 Best Recipes For 100 Years by McCormick