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BHG

Scalloped Oysters

Scalloped Oysters

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This recipe from an old Better Homes and Garden cookbook is a favorite my mom would make for my dad at holidays. My mom adapted it a little by decreasing the amount of cracker crumbs and increasing the amount of butter. I make it for my dad now, and I have found that I like it too.

INGREDIENTS

 4
  • 1pint oyster
  • 1 1⁄3cups coarse cracker crumbs
  • 1⁄3cup melted butter
  • 1⁄2cup light cream
  • 1⁄4cup oyster liquid, from container
  • 1⁄4teaspoon Worcestershire sauce
  • 1⁄2teaspoon salt
  • pepper

DIRECTIONS

  1. Drain oysters, reserving 1/4 cup liquid.
  2. Combine crumbs and butter.
  3. Spread 1/3 of crumbs in a greased shallow 8-inch pan.
  4. Cover with half of the oysters.
  5. Sprinkle with pepper.
  6. Using another third of crumbs, spread a second layer; cover with remaining oysters.
  7. Sprinkle again with pepper.
  8. Combine cream, oyster liquid, Worcestershire, and salt.
  9. Pour over the oysters.
  10. Top with the last of the crumbs.
  11. Bake at 350 degrees about 40 minutes.
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