Joanne R. Pompano
Notes:
Check with parents to see if any students are allergic to oysters Teacher should open oysters for students.
Objective:
To prepare a meal using oysters as a main ingredient
Goal:
Student will follow steps of a recipe translated into Braille or large print
Goal:
Students will examine oysters and describe various physical characteristics
Equipment for blind and visually impaired students
Tactile and large print measuring cups
Label stove with Braille labels
Talking scale
Knife with safety guide
Cutting board
Bowls for each ingredient
Labeled measuring spoons
Recipe: “Oysters Dunbar”
Ingredients
1 pint oysters and liquid, quartered3 tablespoons butter
1 onion, chopped 4 green onions, thinly sliced
2 cloves of garlic, minced1/2 pound fresh mushrooms, chopped
2 tablespoons flour1 small jar artichoke hearts, quartered
1 cup light cream1/2 cup freshly chopped parsley
1 tablespoon Worcestershire saucepinch of basil, thyme, and rosemary
1/4 teaspoon salt1/4 teaspoon black pepper
1 tablespoon pimento 1/2 cup dry bread crumbs
Steps
1. Microwave on high for 3 minutes: butter, onion, garlic, and mushrooms, covered
2. Stir in flour.
3. Add artichokes, oysters and liquid, cream, parsley, Worcestershire, herbs, salt, pepper, and pimento.
4. Microwave, covered, 5 minutes on high.
5. Stir in breadcrumbs and microwave another 4-5 minutes, or until thickened.
Serve with crackers for an appetizer or as main course.
