3 cans smoked oysters, drained and chopped
1 jar green chiles, drained
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
1 whole lemon squeezed through cheesecloth
16 ounces cream cheese, softened
1 small jar pimiento
1 bunch parsley, minus stems, chopped
2 cups chopped pecans or walnuts
In a food processor, chop oysters and chiles; blend with cream cheese by hand. Add flavorings, drained and chopped pimiento, and parsley. Chill, covered, for 10 to 12 minutes. Using waxed paper or parchment, form into log and roll in pecans or walnuts. Chill, covered, until ready to serve. Serve on toast points, crackers, or crostini.
Yield: 25 servings
Source: Fifi Berry
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.