- 1 egg white, at room temperature
- 1/4 teaspoon salt
- 1 cup brown sugar, firmly packed
- 1 cup chopped pecans
Preheat oven to 300 degrees F. Grease a cookie sheet.
Beat egg whites and salt until soft peaks form. Gradually add brown sugar, beating constantly, until stiff peaks form. Fold in pecans.
Drop rounded teaspoonfuls of meringue onto a greased cookie sheet. Bake about 15 to 20 minutes or until delicately brown and firm. Cool three to five minutes before removing from cookie sheet.
- 1/4 cup butter or margarine
- 3 tablespoon flour
- 1 clove garlic
- 1 tablespoon onion juice
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon celery seed
- 1 2-ounce can mushrooms
- 3/4 cup liquid
- 18 medium boiled shrimp
- 1 1/2 pints medium oysters
- Parmesan cheese
To make sauce, melt butter and add flour, garlic, onion juice, Worcestershire sauce, celery seed and liquid. Add mushrooms and shrimp. Cook until thickened. Put oysters in saucepan and simmer just until edges curl. Drain. Put oysters on cleaned oyster shells. Cover each with sauce mixture. Sprinkle each with cheese. Place on tray covered with rock salt. Broil for about 5 minutes or until bubbly.