rface and knead by hand for 5 minutes. Wrap the
Drain oysters, saving liquid.
Combine crumbs, butter, salt and pepper.
Spread 1/3 of butter and crumbs in greased casserole (2-quart).
Cover with 1/2 of the oysters.
Using another 1/3 of buttered crumbs, spread second layer and add remaining oysters. Finish with last 1/3 of buttered crumbs on top.
Combine liquid ingredients and pour over top.
Bake at 350\u00b0 for 40 minutes.
Drain oysters, saving liquor.
Combine crumbs, margarine, salt and pepper.
Spread 1/3 of the buttered crumbs in greased 8 x 1 1/4-inch round baking dish.
Cover with half the oysters.
Using another third of the crumbs, spread a second layer; cover with remaining oysters.\tCombine cream, oyster liquor and Worcestershire sauce.
Pour over oysters.
Top with last of crumbs.
Bake in 350\u00b0 oven for 40 minutes.\tMakes 4 servings.
Drain oysters, reserving 1/2 cup oyster liquor. Set aside.
Sprinkle 1/2 cup cracker crumbs in a lightly greased 8 inch square baking dish. Layer half each of oysters, salt, pepper, butter, and cracker crumbs in dish. Repeat layers.
Combine eggs, half and half, WOrcestershire sauce, hot sauce, and reserved oyster liquor;mix well. Pour over oyster mixture. Sprinkle with parsley. Bake at 350F for 35 minutes or until ightly browned.
Heat oysters in their own juice.
Lightly saute pepper and onion in butter; add flour.
Remove from heat and add the rest of the seasonings, then add the oysters.
Fold in the cracker meal. Bake at 375\u00b0 for 25 minutes.
Salt and pepper the oysters and place a layer in bottom of a buttered baking dish.
Cover with a layer of cracker crumbs and dot with butter.
Continue to layer until dish is full.
Sprinkle with parsley flakes and pour the cream over.
Bake 15 minutes at 400\u00b0.
Go over oysters carefully for shells.
Toast bread and crumble (about 2 cups).
Toss bread crumbs in melted butter.
Sprinkle a layer of crumbs in bottom of greased shallow dish; add a layer of oysters, another layer of crumbs and another layer of oysters, ending with buttered crumbs on top.
Use no more than 2 layers of oysters.
Combine remaining 7 ingredients together and spoon over oysters.
Bake 30 minutes at 400\u00b0.
Serve hot.
Serves 8.
ornmeal, then toss the drenched oysters in the batter.
Flash
For the sweet potatoes: Boil the
o 400\u00b0.
Drain oysters; remove liquor.
Coarsely crush
aking dish.
Drain the oysters; measure 1 cup oyster liquor
he bottom.
Drain the oysters, saving the liquid.
Cover
Melt margarine; add cracker crumbs, salt and pepper.
Put 1/3 cracker mix in casserole and top with 1/2 oysters, the other 1/3 cracker mix and rest of oysters.
Mix cream, oyster juice, Worcestershire and pour over oysters.
Top with remaining crumbs. Bake at 350\u00b0 for 40 minutes.
Grease medium size baking dish. Add a thin layer of crackers, crushed. Arrange a layer of oysters. Use half the margarine and dot over the oysters. Sprinkle with pepper. Repeat layers until all oysters are used. Be sure to top with a layer of crackers. Take oyster liquid, milk, rest of margarine plus Worcestershire sauce and heat in pan; do not let it boil. Pour over casserole until you can see the milk. Bake at 350\u00b0 for about 20 minutes.
br>Add one layer of oysters.
Pour half of the
Drain oysters, saving liquid.
Combine crumbs, butter, salt and pepper.
Spread 1/3 of butter and crumbs in greased casserole (2-quart).
Cover with 1/2 of the oysters.
Using another 1/3 of buttered crumbs, spread second layer and add remaining oysters. Finish with last 1/3 of buttered crumbs on top.
Combine liquid ingredients and pour over top.
Bake at 350\u00b0 for 40 minutes.
Drain oysters, reserving 1/4 cup of liquor.
Combine crumbs and butter.
Spread 1/3 of crumbs in greased 8 x 1 1/4-inch pan.
Cover with half of the oysters.
Sprinkle with pepper.
Using another 1/3 of the crumbs, spread a second layer.
Cover with remaining oysters.
Sprinkle with pepper.
Combine cream, oyster liquor, Worcestershire and salt; pour over the oysters.
Top with last of crumbs.
Bake in a moderate oven (350\u00b0) for about 40 minutes. Makes 4 servings.
Drain oysters, reserving liquid.
Mix crumbs and butter. Grease casserole and line bottom with 1/2 of the crumbs.
Add half of the oysters; sprinkle lightly with nutmeg, pepper and parsley. Repeat crumbs, oysters layer and season.
Combine Worcestershire sauce, salt and liquid.
Pour over casserole.
Top with crumb mixture and bake at 350\u00b0 for 45 minutes.
Serves 4.
Strain oysters, reserving 1/4 cup liquor.
Combine crumbs, butter and salt.
Spread 1/3 of crumbs in an 8 x 1 1/2-inch round casserole dish coated with vegetable spray.
Cover with half the oysters; sprinkle with pepper.
Repeat layers.
Combine cream, oyster liquor and Worcestershire sauce and pour over oysters.
Top with lots of crumbs.
Bake at 350\u00b0 for 40 minutes.
Serves 6.
Drain oysters and reserve liquid.
In baking dish, stir cracker crumbs, salt and butter. Stir until moist. Take half of mixture out and put into bowl.
Press remaining half in the pan. Cover with 1/2 of the oysters.
Sprinkle pepper over oysters, then cover with remaining half of crumb mixture and the rest of the oysters.
Combine cream, oyster liquid and Worcestershire sauce. Pour over dish.
Sprinkle with a few whole oyster crackers and dot with butter. Garnish with paprika. Bake at 350\u00b0 for 30 to 45 minutes.