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            James's Hang Town Fry

3 Brady's MEDIUM oysters sliced into bite size pieces
1 tsp. Real Bacon Bits
2 tbs vegetable cooking oil
1 tbs butter 1 clove garlic, crushed
3 Medium sized fresh mushrooms, chopped coarsely
2 tbs chopped green onion
1 tbs chopped green pepper
2 large eggs scrambled with 2 tbs of Half & Half

DIRECTIONS: Using small sauté pan, gently heat the cooking oil, butter & bacon bits.
When butter is melted add the oysters & garlic. Heat till mixture bubbles, stirring continually,
then add the vegetables to the pan. Cook for about 2 minutes, then add the egg mixture and
cook until the eggs are firm. Be sure that you stir the mixture well to prevent the burning of the
eggs and oysters. Serve as we do with golden hash browns and a fresh fruit cup.

Serve with; James Refried BeansM23 or Lynn's Spanish RiceM16 and Kat's Guacamole SaladM21 and Kat's Pinto Beans & FrijolesM24 and Kat's Flour Tortilla  BR26 and Mexican Sauces M72

 Seafood Sauces

                            Oyster Eggs

6 eggs
1/3 c. milk
1/2 tsp. salt
1/4 c. flour
1/2 tsp. salt
1/4 tsp. pepper
12 medium size oysters
2 Tbsp. butter or margarine
3 slices bacon, cooked (3 to 4) and drained

Beat together eggs, milk and 1/2 teaspoon salt. Mix together flour, salt and pepper.
 Roll oysters in seasoned flour mixture until coated. Melt butter in skillet.
Cook oysters in butter until edges curl (about 1 minute on each side).
Pour egg mixture into skillet with oysters. As eggs begin to set on bottom and sides,
 lift and fold with wide spatula. Cook until eggs are cooked through (4 to 5 minutes).
Remove from heat. Garnish with bacon. Serve immediately.

 Seafood Sauces