he broiler and nap each oyster with about 1 tablespoon hollandaise
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.
d drain, reserving as much oyster liquor as possible. Also strain
ot.
Add oysters and oyster liquor, and simmer 3 minutes
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.
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.
Mix bread crumbs and melted butter.
Put a thin layer of mixture in bottom of flat casserole.
Cover layer with half the oysters (oysters may be cut in half or quarters).
Sprinkle with salt and pepper.
Mix the oyster liquor and cream, pouring half over oysters.
Cover with thin layer of bread crumbs.
Repeat steps 3, 4 and 5 (layer of oysters, layer of salt and pepper and layer of oyster liquor), topping with the remaining crumb mix. Bake 30 minutes in hot oven (450\u00b0).
Serve hot.
Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.
Mix crackers with melted butter.
Layer crackers alternately with oysters in casserole dish.
Mix cream, oyster liquid, Worcestershire sauce, salt and pepper.
Pour over cracker-oyster layers.
Bake 40 minutes in a 350\u00b0 oven.
Drain oysters, reserving 1/4 cup liquid.
Combine crumbs and butter.
Spread 1/3 of crumbs in a greased shallow 8-inch pan.
Cover with half of the oysters.
Sprinkle with pepper.
Using another third of crumbs, spread a second layer; cover with remaining oysters.
Sprinkle again with pepper.
Combine cream, oyster liquid, Worcestershire, and salt.
Pour over the oysters.
Top with the last of the crumbs.
Bake at 350 degrees about 40 minutes.
Brown margarine or butter lightly.
Stir in bread and cracker crumbs.
Put thin layer in the bottom of a shallow buttered dish. Cover with oysters and add salt and pepper.
Then add half each of the liquor or cream.
Repeat the oyster and crumb layers, but not more than 2 layers.
Bake for 30 minutes in a 400\u00b0 oven.
Butter 1 1/2 quart casserole.
Sprinkle
bottom
with a layer of cracker crumbs, then a
layer
of oysters.
Add salt, pepper and butter.
Arrange in alternate layers with top layer being crackers.
Pour over the
oyster
liquor and milk.\tBake at 350\u00b0 until golden brown.
Preheat oven 425 degrees.
Melt butter.
Add crackers to butter and stir.
In oyster liquid add cream, salt and cayenne pepper.
Butter a 1 quart baking dish.
Layer 1/3 of crumb mixture and 12 oysters.
Pour 1/2 of the liquid over the 1st layer.
Add another 1/3 of the crumbs and 12 oysters and remaining liquid.
Top with crumbs.
Bake 15-20 minutes in 425 degrees until browned.
Combine salad dressing mix, oil, dill weed and garlic.
Pour over oyster crackers; stir to coat.
Place in warm oven 15 to 20 minutes.
Store in tight container.
Mix oil, dill, lemon pepper, garlic and Ranch dressing together.
Stir in oyster crackers.
Lay out on cookie sheet. Bake at 275\u00b0 for 20 minutes.
Arrange 1/3 of the cracker crumbs in a buttered shallow dish about 1 quart size.
Cover with half of the oysters and half of the ham.
Blend oyster liquor and light cream, Worcestershire sauce, salt and pepper after using the other part of oysters, crackers and ham.
Dot with margarine.
Bake in oven at 350\u00b0 for about 45 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.
Preheat oven to 425\u00b0.
Heat butter in skillet; add celery. Cook until celery is tender; Stir in bread and cracker crumbs. Stir in parsley.
Put layer of crumbs on bottom of baking dish. Add half the oysters; sprinkle with salt and pepper. Por half the oyster liquid and cream over the layers.
Repeat.
End with layer of crumbs.
Bake for 30 minutes at 325\u00b0.
In large baking dish, layer with crackers, oysters and pats of butter to top of dish.
Pour oyster liquid and milk over all. Bake at 350\u00b0 for 40 to 45 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.