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Louisiana Oyster Po’ Boy
Skinny Cooks

Vegetable oil and butter Flour seasoned with salt, pepper and garlic powder Oysters Crisp bacon made in microwave so it won’t be greasy Shredded mozzarella cheese Seasoned cabbage slaw Garlic Ranch dressing Nice, large buns or hearty bread slices

Heat the vegetable oil and some butter in your skillet. Dredge the oysters in the seasoned flour. Fry at medium heat until nicely browned on both sides. I make my bacon in the microwave wrapped in paper towels so it won’t be greasy. You can break it up into bite-size pieces or use the full slices. Spread the Garlic Ranch dressing on the bun or bread. Sprinkle the shredded mozzarella on top of the sandwich ingredients and make sure to melt it as mentioned above. If you’re going full Louisiana, put a handful of slaw over the melted cheese, then close the sandwich to keep the heat in. This will be a two-handed sandwich you’ll need to keep a tight grip on to keep the good stuff from falling out. After one of these, you’ll feel like marching around while twirling an umbrella. Readers with questions or comments for Dave Kessler may write to him in care of this publication.