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Scalloped Oysters
Ingredients:
2 (12 oz.) containers fresh Standard oysters
2 c. saltine cracker crumbs
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. butter, divided
2 eggs, beaten
1 c. milk
1 tsp. Worcestershire sauce
1/4 tsp. hot sauce
2 Tbs. chopped fresh parsley
2 (12 oz.) containers fresh Standard oysters
2 c. saltine cracker crumbs
3/4 tsp. salt
1/4 tsp. pepper
1/2 c. butter, divided
2 eggs, beaten
1 c. milk
1 tsp. Worcestershire sauce
1/4 tsp. hot sauce
2 Tbs. chopped fresh parsley
Directions:
Drain oysters, reserving 1/3 c. oyster liquor. Set aside.
Sprinkle 1/2 c. cracker crumbs in a lightly greased 8" square baking dish. Layer half each of oysters, salt, pepper, butter, and cracker crumbs in dish. Repeat layers.
Combine eggs, milk, Worcestershire sauce, hot sauce, and reserved oyster liquor; mix well. Pour over oyster mixture. Sprinkle with parsley. Bake at 350 for 35 minutes or until lightly browned.
Makes 6 Servings
Drain oysters, reserving 1/3 c. oyster liquor. Set aside.
Sprinkle 1/2 c. cracker crumbs in a lightly greased 8" square baking dish. Layer half each of oysters, salt, pepper, butter, and cracker crumbs in dish. Repeat layers.
Combine eggs, milk, Worcestershire sauce, hot sauce, and reserved oyster liquor; mix well. Pour over oyster mixture. Sprinkle with parsley. Bake at 350 for 35 minutes or until lightly browned.
Makes 6 Servings
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