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Scalloped Oysters




Source of Recipe


Blanche McCormick


Recipe Introduction


A must at the holidays


List of Ingredients




1 pint fresh oysters, drained & reserve 1/4 c liquid *see Note
2 1/2 cups saltine cracker crumbs, medium coarse cracker crumbs
1/2 cup melted butter
freshly ground black pepper
3/4 cup cream, or half & half
1/4 teaspoon salt, optional
1 teaspoon Worcestershire sauce

Recipe



Combine cracker crumbs and butter. Spread a third of the crumb mixture in a 9x1.5" round oven proof dish. Cover with half of oysters. Sprinkle with pepper. Using another third of crumbs, sprinkle a second layer over oysters. Cover with remaining oysters, sprinkle with more pepper. Pour cream, oyster liquid, Worcestershire sauce and salt, if desired over the oysters and cracker crumbs. Sprinkle remaining crumbs on top. (dot with butter if desired) Bake at 350° until done, about 40 minutes.

NOTES:
Canned Oysters - use 1 can, dividing oysters
Hubby likes cracked peppered crackers in place of regular saltines. Doubles nicely