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| Oyster and Artichoke Begneits |
| 2 large cans of refrigerator biscuits 1 pint small raw oysters, drained well 1 jar artichoke hearts (can be marinaded) garlic powder tabasco or cayenne |
| 1. Place one oyster and 1/4 of an artichoke heart on each uncooked biscuit. 2. Add tobasco or cayenne to taste. 3. Pinch edges of the biscuit to seal. 4. Sprinkle with garlic powder. 5. Deep fry at 375 degrees until the beignets are lightly brown (about 5- 7 minutes). Serve with Hollandaise sauce on the side. |