Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This recipe is from one of Mom's "old, old" (30's)cook books and has been modified somewhat. This makes a wonderful, one "plank", company dinner. If you like oysters, you'll love these!!!!!!!! Serve with warm crusty rolls.

Directions

  1. Butter a plank or flat oven proof dish.
  2. Heat the plank or dish.
  3. Place in the centre, oysters.
  4. Season them with salt and few grains of cayenne pepper, onion or lemon juice.
  5. Cover oysters with thin strips of bacon.
  6. Surround oysters with thick slices of raw tomatoes.
  7. Sprinkle the tomatoes lightly with a mixture of flour, salt, pepper and brown sugar.
  8. Dot tomatoes with butter.
  9. Bake the oysters and tomatoes in a moderate oven, 350 for 20 minutes.
  10. Have ready hot mashed potatoes, force them through a pastry bag to form a border.
  11. Serve the dish at once.
  12. If preferred the potatoes may be added to the plank before baking, they will be quite brown and a little crisp on the outside, If added before baking, they must be quite stiff and a little away from the tomatoes so they won't become "sogged" by the tomatoes.
  13. OR- If doing the potatoes with the tomatoes and oysters, use tomatoes cut in half instead of sliced, the skin will retain the juices but they may not be quite so luscious.
  14. Grated Parmesan cheese can be added to the top of each half of tomato after sprinkling the flour mixture.
Most Helpful

4 5

I cut this recipe down to two servings for my husband and myself tonight, using 12 oysters and 3 tomatoes. The oysters were absolutely delicious, but a lot of juice ran out of the tomatoes, and I had to drain off about 2 cups of liquid. What with it being so wet, I just served the mashed potatoes on the side. I was rather disappointed with the presentation, but delighted with the flavor.