Liturgical Year : Recipes : Scalloped Oysters

Catholic Recipe: Scalloped Oysters

INGREDIENTS

24 oysters or 2 packages (12 oz. each) frozen oysters, thawed
milk
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup melted butter or margarine
2-1/2 cups coarse soda type of cracker crumbs
1 Tablespoon butter or margarine

Details

Serves: 4

Prep Time: 1 hour

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin:

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Food Categories (2)

Feasts (0)

This scalloped dish is layered with crackers and oysters.

DIRECTIONS

Drain and measure liquor from oysters; add enough milk to measure 1 cup liquid; reserve. Stir Worcestershire sauce, salt, and pepper into melted butter or margarine. Arrange alternate layers of half the cracker crumbs, oysters, and seasoned melted butter or margarine in shallow baking dish. Repeat, ending with crumbs. Pour oyster liquor mixture over all just before baking. Dot with butter or margarine. Bake at 350° for 30 minutes or until top is golden brown. Makes 4 servings.