1 Egg
1 Teaspoon Sugar (or the equivalent artificial sweetener) 1 Can Hunter & Hilsberg „Oyster Stew“
1/2 Cup (120 ml) cream
3/4 Cup (ca. 1 tea cup) bread crumbs
1/4 Cup (ca. 1/2 tea cup) chopped onions
1 Tablespoon butter
1 Teaspoon salt
A dash of your choice of the following spice (but only choose one):
Ground pepper
Worcestershire sauce
Tabasco sauce
Soy Sauce
Mix together the egg, sugar and cream. Mix in softened butter. Add Oyster Stew, onions, salt, your choice of spice from above and stir. Slowly mix in bread crumbs.
- For baking in the oven: Pour mixture into Brownie bake form or similar sized bake form. Bake at 350º F (175º C) for 35-40 minutes.
- For cooking in the microwave: Pour mixture into microwavable form and cook on high for approximately 15-25 minutes.
Preheat oven to 325 º F (175º C). Allow the cream cheese to soften (room temperature) and beat until it reaches a smooth consistency (no lumps). Add the package of H&H’s original cheesecake mix and brown sugar until evenly blended. Add the pumpkin, the cream and spices. Add the eggs - but do not overbeat (just until they blend in with the batter). Pour batter into a lightly greased pie form or into a prepared pie crust. Cook for approximately 1 hour or until the pie sets (test by inserting a toothpick or knife in the center and remove – if batter is runny, then it is not quite cooked). Allow to cool and then serve; or, cool and refrigerate (up to one week) or freeze (up to 6 months) for serving at a later time.
