arge enough to hold the oysters in one layer (about 8
Cook onions in margarine over low heat until done, not brown. Add cubed bread.
Stir until bread cubes are coated with margarine. Add celery seed, oregano, Lawry's salt, cracked pepper and salt. Put oysters into 9 x 13-inch baking dish.
Add lemon juice. Sprinkle dressing mixture on top of oysters, pressing so bread mixture is between oysters.
Add bacon on top.
Bake in 425\u00b0 oven until bacon is crisp.
paprika and Tabasco.
Dip oysters into seasoned mayonnaise until thoroughly
50\u00b0F.
DIVIDE THE OYSTERS among individual gratin dishes.
old running water.
Open oysters using the method recommended by
Heat together in a casserole the milk and butter until butter is melted.
Drain the oysters.
Remove casserole from oven and add alternate layers of cracker crumbs and oysters to milk.
Add more crumbs if needed but do not overload.
Keep it slightly juicy. Season to taste with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Makes 6 servings.
Heat together in a casserole the milk and margarine until margarine melts. Drain the oysters.
Remove casserole from oven and alternate layers of cracker crumbs and oysters to milk. Add more crumbs, if needed, but do not overload.
Keep it slighlty juicy.
Season to taste with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Serves 6.
Shuck oysters; drain and reserve half of the shells. Combine parsley, garlic, Worcestershire sauce, clam juice and chili sauce with 6 Tbsp. melted butter. Dip each oyster into this sauce and place in a shell on a baking pan. Spoon remaining sauce over oysters. Sprinkle a tsp. of chopped mushrooms on each oyster. Stir cheese and bread crumbs together and sprinkle over oysters. Dribble remaining butter. Bake at 400 degrees for 15 minutes.
Sprinkle a thin layer of rock salt in the bottom of a shallow baking dish.
In a small bowl, add the Italian dressing, lemon juice, and hot sauce; stir to combine and set aside.
In another small bowl, add the breadcrumbs and next 3 ingredients; stir to combine.
Place the oysters (in their shells) over the rock salt.
Sprinkle Italian dressing mixture and breadcrumb mixture evenly over each oyster.
Bake at 425\u00b0 for 6-8 minutes or until edges of oysters start to curl.
Sprinkle with minced parsley.
Finger each oyster so as to find and
remove any bits of shell.
Wash oysters but do not let stand in water.
Drain.
Mix salt and pepper with bread crumbs.
Melt butter, but do not brown. Add seasoned crumbs to butter.
Dip each oyster into crumb mixture and then into diluted egg and again into crumb mixture.
Brush the insides of 6 scallop shells or small ramekins with melted butter.
Mix together the tomatoes, parsley, chives, bread crumbs and black pepper.
Place a tablespoon of this mixture on the bottom of each shell.
Lay 4 oysters in each shell and top with a little more of the mixture.
Add a dash
of cream and bake in
a hot oven for 5 to 7 minutes, making sure not to overcook.
Beat eggs in bowl.
Add liquid, cracker crumbs, oysters and pepper; mix well.
Melt butter in a 1 1/2-quart casserole dish. Add to mixture.
Return to baking dish.
Bake in a 350\u00b0 oven until golden brown.
Roll oysters in flour, then in egg, then in cracker crumbs, then in oil.
Drain for a few minutes. Bake in a 400\u00b0 oven until browned.
Drain oysters.
Combine butter, olive oil, lemon juice, Worcestershire sauce, wine and garlic.
Mix bread crumbs, cheese and parsley.
Mix flour with approximately 2 cups of milk until moistened. Grease a 1 1/2-quart casserole dish.
Crush crackers and make layers of crackers, oysters and onion.
Sprinkle nutmeg, salt and pepper on top and dot with butter.
Pour milk mixture over all and bake at 350\u00b0 for 1 hour.
Put all ingredients on oysters and cook on broil until done. Do not overcook.
Mix together crumbs and butter; set aside.
Mix oysters, liquid, cream, salt and pepper.
Layer oyster mix with crumbs in two layers.
Sprinkle each layer with nutmeg and parsley if desired.
Cover top layer with crumbs.
Bake 30 minutes at 425\u00b0 to 450\u00b0.
broiler) and top the hot oysters with a teaspoon of diced
order to keep the oysters steady during broiling, line a
nion very fine.
Seperate oysters from oyster liquor.
Pre