Oyster Casserole
1 cup coarsely crumbled saltine cracker crumbs
1 quart shucked fresh oysters (30-40, depending on size)
1/4 cup chopped scallions
1/4 cup chopped fresh parsley
1 TBSP. fresh lemon juice
Salt to taste
1/2 tsp. black pepper
1 tsp. Worcestershire sauce
1/2 cup butter
1 cup light cream
1/2 cup milk
Dash of Tabasco sauce (optional)
Paprika for dusting
Preheat over to 400 degrees. Drain oysters well. Generously grease a
shallow 1 1/2-quart casserole dish. Sprinkle half of the cracker crumbs over the
bottom. Lay half of the oysters on top of the crumbs, then sprinkle with half of
the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce. Dot
generously with butter and pour on half of the cream and milk. Repeat layers but
save the remaining crumbs for the top. Add a dash of Tabasco if desired before
covering with the crumbs. Dust the top with paprika, using enough to make it
really read.
Bake for 30 minutes. Serve hot.
Makes 6 servings.
Oyster Casserole
1 pt Stewing oysters
1/4 c Butter
Salt; to taste Pepper; to taste
Cracker crumbs
1 Egg; beaten
Preheat oven to 350°. Butter casserole dish. Layer casserole with half the
oysters,
dot with butter. Season with salt & pepper; sprinkle with crumbs. Repeat;
pour egg over all. Bake 30 minutes or until done.
Oyster Casserole
6 tb Fat
1/2 Small onion, sliced
1/4 lb Fresh mushrooms, sliced
4 tb All-purpose flour
1 ts Salt
1 ts Paprika
Dash of cayenne
2 c Milk
2 Dozen raw oysters, with Their juice
3 Hard-cooked eggs, sliced
2 tb Cooking sherry
Heat fat, add onions and mushrooms. Cook until tender and remove from pan.
Blend flour with fat, add seasonings, let boil 2 minutes and add milk gradually.
Cook oysters in their own liquor until edges curl and add oysters and liquor to
creamed mixture. Add mushrooms, onion and eggs; stir in sherry. Turn into
greased casserole and bake at 400F for 15 minutes. Serve on toast or pastry
shells. Serves 4 or 5
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