rackers in bottom of buttered casserole.
Add layer of oysters
Combine cracker crumbs and butter.
Alternate layers of oysters and crumbs in an 8-inch square pan, sprinkling each layer with a dash of salt, pepper and nutmeg.
Mix together oyster liquid with milk and pour over casserole, then top with crumbs. Bake at 350\u00b0 for 1 hour.
Drain oysters and save juice.
Combine crackers and onion to melted butter.
Arrange in layers, oysters on bottom of casserole, ending with crumbs on top.
Add 1/4 cup of oyster juice to milk and pour over top.
Bake at 425\u00b0 for 20 to 30 minutes.
Preheat oven to 425\u00b0.
Butter casserole.
Pour melted butter over the crushed crackers and mix well.
Layer in the baking dish 1 can cream-style corn, oysters and cracker crumbs, then 1 can corn, more oysters and crackers.
Mix oyster juice, Worcestershire sauce and the cream.
Pour over the casserole.
Cover with foil and bake for 30 minutes or until it bubbles.
Uncover and bake for 30 minutes more.
Cube eggplant and cook in water with a little onion juice. Drain well.
Butter casserole dish.
Layer cracker crumbs, eggplant and dots of butter.
Add salt and pepper.
Pour oyster stew over and top with more cracker crumbs; dot with butter.
Bake at 350\u00b0 until bubbly.
Serves 6.
Peel and cube and cook eggplant in water with a little onion juice; drain well.
Butter casserole dish and layer with cracker crumbs, eggplant and dot with margarine.
Salt and pepper.
Repeat and pour over the top a can of oyster stew; top with more crumbs and dot with margarine.
Bake at 350\u00b0 until bubbly.
Mix together oysters, milk, oyster liquid and salt and pepper to taste.
Mix together butter, crackers and bread crumbs. Layer the mixture in a small casserole beginning with cracker crumb mix. Cover and bake at 350\u00b0 for 30 minutes.
Serves 2 to 3 people.
Drain oysters and set aside.
Saute mushrooms in butter; add mushroom soup, oyster crackers, cheese, sherry and oysters.
Mix well.
Spoon into a lightly greased 1 1/4-quart casserole dish. Top with more cracker crumbs and dot with butter.
Bake at 350\u00b0 for about 20 minutes.
Serves 4.
Mix all of the ingredients in a large bowl, saving 1/2 cup cracker crumbs for topping.
Pour into casserole dish.
Top with 1/2 cup cracker crumbs mixed with 2 tablespoons melted butter. Bake at 350\u00b0 for 45 to 60 minutes.
Combine all of the crumbs and butter.
Alternate layers of oysters and crumb mixture. Sprinkle each with seasoning.
Pour the oyster liquor and milk over this. Top with crumbs and bake in a 350\u00b0 oven for 1 hour. Serves 4.
hallow 1-1/2-quart casserole dish.
Sprinkle half the
Mix crumbs with butter.
Place, alternating crumbs and oysters, in 3 layers in casserole.
Add liquids. Top with remaining crumbs. Bake 45 minutes at 350\u00b0.
nd drain, reserving as much oyster liquor as possible. Also strain
dd the peas, soy sauces, oyster sauce, and rice wine.
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
Break up crackers.
Cut up oysters.
Use oyster juice, too. Combine together.
Grease casserole dish with Pam cooking spray. Add milk to cracker/oyster mixture.
Add small amounts of milk if more is needed.
Not mushy, not soggy, just damp.
Combine gently. Place in casserole.
Bake at 350\u00b0 for 1/2 hour.
ead. Add the jicama and oyster sauce and saute for 30
egrees. Grease a 9x13 inch casserole dish. Drain oysters, reserving juice
Melt 3 tablespoons butter.
Add flour and stir over low heat without permitting flour to brown (about 5 minutes).
Add chicken stock and cream gradually.
Continue to cook, stirring constantly, until sauce is thick and smooth.
Put in a pan over hot water and add sherry and ham.
In another skillet, melt 1 tablespoon butter and add oysters and juice.
Cook until edges curl.
Add oysters to sauce and heat thoroughly without boiling.
Add salt and pepper for taste.
Serve in pastry shells or on toast.
Butter casserole.
Crumble crackers on the bottom.
Add a layer of oysters.
Cut celery very fine and sprinkle over. Sprinkle parsley flakes; dot with butter.
Add a little oyster liquid if fresh oysters are used.
Don't add oyster liquid if canned oysters are used.
Pour over casserole.
Take fork and pat down until milk oozes on top.
Cook for 20 minutes at 325\u00b0.