Date Archives: November 13th, 2020

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November
13

2 (12 oz) containers fresh shucked oysters

2 cups saltine cracker crumbs

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup margarine or butter

1 cup half & half or whipping cream

1 teaspoon Worcestershire sauce

1/4 teaspoon hot sauce

2 tablespoons chopped fresh parsley

2 eggs beaten

Drain oysters, reserving 1/3 cup oyster liquor.  Set aside.

Sprinkle 1/2 cup of cracker crumbs in a lightly greased 8" square baking dish.

Layer half each of oysters, salt, pepper, butter or margarine and cracker crumbs in dish.

Repeat layers.  Combine eggs, half & half or cream, worcestershire sauce, hot sauce and reserved oyster liquor.

Mix well and pour over oyster mixture.  Sprinkle with parsley.  Back at 350 degrees for 30 to 35 minutes.

(6 servings)

From the kitchen of Winifred Sult.