The Cookbook

Perfect Scalloped Oysters (What I Call Oyster Cassarole!)
hydrogen hydroxide

1 pint oyster (good ones, of course)
2 cups cracker crumbs medium coarse (I prefer real Saltines)
1/2 cup melted butter (margarine if you're desparate)
1/tsp. salt
Dash (or two) pepper
3/4 cup cream (did I neglect to say this ain't necessarily healthful???)
1/4 cup oyster liquour
1/4 tsp worchestershire sauce

Drain oysters reserving liquor.
Combine crumbs, butter, salt, and pepper.
Spread one third of buttered crumbs in greased 8X1&1/4 inch round pan
Cover with half the oyster.
Repeat for second layer.
Combine cream, oyster liquor and worchestershire sauce.
Pour over oysters.
Top w/rest of the crumbs.
Bake in moderate oven (350) for forty minutes.
I usually double the ingredients and use a Corning Ware kinda square pan to serve eight. Make sure the crust is brown to your taste.

Just Me

Oyster Casserole
Ric

2 (12 ounce) containers fresh oysters
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon hot sauce
1/4 cup chopped celery
1/4 cup chopped green onions
1/4 cup chopped green bell peppers
1/4 cup minced fresh parsley
2 tablespoons lemon juice
2teaspoons worcestershire sauce
2 cups crushed cracker crumbs
1/2 cup lightly-salted butter, melted
1/2 cup half-and-half
paprika

1. Preheat oven to 350°F.
2. Drain the oysters and place half of them in a lightly greased shallow 2-quart baking dish; sprinkle with half of the salt, pepper, and hot sauce.
3. Top with half of each of the vegetables, lemon juice, and Worcestershire sauce.
4. Sprinkle with half of the cracker crumbs.
5. Drizzle with half of the butter and half-and-half.
6. Repeat the layers one more time then sprinkle paprika over all.
7. Bake for 40 minutes, or until bubbly and lightly browned.

Just Me

Oyster Dressing

INGREDIENTS:

4 tablespoons butter, divided
1 cup chopped onion
4 green onions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup minced fresh parsley
salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained, reserve 1/2 cup liquid

PREPARATION:

Preheat oven to 350°.

Heat 2 tablespoons of the butter in a large skillet over medium-low heat. Sauté onions and celery in the butter until tender, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in sautéed onions, salt, pepper, and parsley.

Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Gently stir in the oysters.

Pat the mixture into a large lightly buttered rectangular baking pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

Just Me