James's
Scalloped Oysters
6 to 8 tablespoons cold butter, cut in small pieces
1 quart oysters, shucked, liquor drained
2 cups cracker crumbs
1/4 teaspoon ground nutmeg
salt and pepper, to taste
1/4 cup whipping cream
Lightly butter a 1 1/2 to 2-quart casserole dish. Set aside 1/3 cup of cracker
crumbs and 1 tablespoons of butter for topping. Cover the bottom of the dish
with some of the cracker crumbs then top with a layer of oysters, a layer of
crumbs, and some of the butter pieces. Repeat layers until all oysters are used.
Season with the salt, pepper and nutmeg. Pour the cream over the dish then top
with reserved crumbs and butter. Bake in a preheated 375 degree oven for about
30 minutes, or until heated and browned. Serve immediately.
Show me someone content with mediocrity and I'll show you someone
destined for failure.
- Johnetta Cole