Louisiana Public Broadcasting Proudly Presents:
Ms. Lucy’s Cajun Classroom
Sample Recipes

	Ingredients: 2 ½ ½ 1 2 1 1 1 2 2 6 - - sticks butter, softened cup chopped parsley cup lemon juice tablespoon chopped lemon zest tablespoons Worcestershire sauce tablespoon capers (optional) ounce sherry ounce brandy anchovy fillets dozen oysters, shucked and on the half shell slices bacon, cut into quarters Chef Hans Creole seasoning to taste, or salt and pepper to taste Directions: Combine butter, parsley, lemon juice, lemon zest, Worcestershire sauce, capers, sherry, brandy and anchovy fillets in a food processor or blender. Chop on high speed until mixture is light and fluffy. Spread mixture evenly over oysters. Top each with a piece of bacon. For added color and taste, sprinkle oysters with Creole seasoning. Place oyster on a baking pan. Bake at 325 degrees for 15 to 20 minutes.

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