Baked Italian oysters Each serving contains approximately 497 calories

Baked Italian oysters Each serving contains approximately 497 calories and 18 mg. of iron. *’ 1/2 cup olive oil 1/2 cup chopped green onion 1/4 cup chopped parsley 2 Tbsp. minced garlic 1-1/3 cup seasoned bread crumbs 1/2 cup grated Parmesan cheese 1/2 tsp. pepper ■*! 1/4 tsp. cayenne pepper 1 tsp. basil 1tsp. oregano 4 dozen oysters, drained well ' In large skillet, sautee onioh, parsley and garlic in olive oil. Combine bread crumbs, cheese, pepper, cayenne, basil and oregane in a bowl. Add to skillet and ml*, well. Remove from heat and add oysters. Stir gently and put into 2-quaft * casserole dish. Cook at 425 degrees for 15 to io minutes, until brown and crusty. Makes 6 servings. Dilled liver in toast cups ? 8 slices wheat bread v 7 Tbsp. butter 1 lb. sliced calf s liver 3 Tbsp. flour 1 onion, sliced 1 garlic clove, minced 3/4 cup beef broth 2 tsp. dry mustard 1/4 tsp. dill weed - 1/8 tsp. black pepper 1/4 cup sour cream, at room temperature

Trim crusts from bread. Spread each with 1/2 Tbsp. butter and gently press into 8 custard or muffyi cups. Bake at 425 degrees about, 8 minutes or until toasted. Set aside. ’ Cut liver into cubes and coat with flour. Heat remaining 3 Tbsp. butter in skillet until hot and saute onion and garlic in butter until onion Is tender. Add liver cubes. Coo^, stirring constantly, about 3 minutes. Stir in beef broth, mustard, dUl and pepper. Cook, stirring constantly, until mixture boils and thickens. Remove from heat and stir in sour cream. Spoon into toast cups and serve with additional sour creapi and sprinkle of dill, if desired. Makes 4 servings. (NOTE: Nutrient data does not include additional sour cream.)