Grease a 9 x 13-inch casserole.
Heat oven to 400\u00b0.
Cover bottom of casserole with coarsely ground saltine crackers (about 30).
Place and spread out 1 quart oysters on saltines.
Salt and pepper oysters.
Cover oysters with layer of cracker crumbs.
Add half and half to just cover crumbs.
Dot top with butter.
Bake for 40 to 50 minutes.
pread 1/3 of the saltines mixture on the bottom of
f plain saltines.
Add a layer of half the oysters, and
Cut oysters in pieces. Put layer of oysters in bottom of 2 quart baking dish. Add layer of crumbled saltines, slices of butter and shake of salt and pepper. Repeat 4 times, ending with saltines. Pour milk till soaked through.
Seperate mixture with knife and add more milk until all is moist. Bake at 350\u00b0 for 30-35 min.
Heat milk
to
boiling\tpoint.\tAdd celery and let cook about 3 to 5 minutes until tender, but not mushy.
Add oysters until they
curl.
Then
crush
saltines with fingers, not too fine. Add
butter
and
grated cheese.
Salt and pepper.\tLet cheese melt
slowly,
do
not stir.
When oysters curl, reduce heat to low until cheese melts.
Serve while hot.
Brown crushed saltines in butter; set aside.
Drain oysters, reserving 1/2 cup of liquid.
Place half of crumbs in a lightly greased 12 x 8 x 2-inch baking dish.
Add oysters, salt and pepper.
Cover with remaining cracker crumbs.
Combine half and half with reserved oyster liquid; pour over cracker crumbs.
Bake at 350\u00b0 for 35 minutes.
Yields 8 to 10 servings.
Layer crushed saltines, oysters and butter in 2-quart casserole.
Pour milk over all to cover.
Season with black pepper. Bake in 350\u00b0 oven for 45 minutes.
1 pound box of saltines.
Combine crumbs, margarine, salt
Crumble crackers.
Layer crackers and oysters in casserole dish.
Combine milk, butter and onion in saucepan; add juice from oysters.
Cook until onion becomes translucent.
Pour mixture over crackers and oysters.
Cook at 350\u00b0 for 30 to 40 minutes.
he bottom.
Drain the oysters, saving the liquid.
Cover
Crumble crackers in the bottom of a 2-quart casserole.
Use 1/2 of the oysters.
Then add 1/2 of the cheese.
Cover with a layer of crackers; use 1/2 of the butter.
Layer remainder of oysters.
Spread remainder of cheese.
Sprinkle with pepper. Cover top layer with crumbled crackers.
Dot on rest of butter. Pour evaporated milk and liquid from the oysters over all.
Bake at 400\u00b0 for 25 to 30 minutes.
In sprayed 2-quart casserole, place alternate layers of oysters with liquid and crackers, dotting each layer with butter and sprinkling with salt and pepper.
End with layer of crumbs. Add milk until liquid almost reaches top of casserole.
Dot with remaining butter.
Bake at 350\u00b0 until browned, about 45 minutes.
Break 20 crackers into fourths; layer in bottom of casserole. Arrange half of the oysters on top.
Dot with butter or margarine; sprinkle with pepper.
Repeat the layer.
Arrange remaining crackers.
Dot with butter.
Mix cream and oyster liquid together; pour over all.
Refrigerate 1 hour.
Preheat oven to 400\u00b0.
Bake 20 to 30 minutes or until golden brown, but not dry.
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 1/2 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.
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.
Drain oysters, reserving 1/4 cup liquid. Combine cracker crumbs, margarine and salt. Spread 1/3 of crumb mixture in greased baking dish or pan. Cover with half the oysters. Sprinkle with pepper. Using 1/3 again, layer crumb mixture. Cover with remaining oysters. Sprinkle with pepper. Combine milk, oyster liquid and Worcestershire. Pour over oysters. Top with remaining crumbs. Bake at 350\u00b0 about 40 minutes. Serve immediately. Serves 4.