Friday, August 14, 2009

Scalloped Oysters

Ingrediants for Scalloped oysters 1945

1/4 cup butter melted

2 cups coarse cracker crumbs

2 dozen oysters,scrubbed, shucked, drained, with liquid reserved

1/4 teaspoon pepper

1/3 cup cream

2 tablespoons sherry

1 teaspoon Worcestershire sauce

Mix melted butter and cracker crumbs together; sprinkle a third of mixture evenly on bottom of greased shallow baking dish. Add a layer of half of the oysters. Stir together the pepper, cream, reserved oyster liquid, sherry and Worcestershire; pour half of sauce mixture over oysters. Add another third of the butter and crumb mixture to baking dish and top with remaining oysters. Spoon or pour on remaining sauce. Sprinkle remaining crumb mixture over the top and bake at 425degrees for 10 to 15 minutes or until crumbs are lightly browned.

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