"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Scalloped Oysters Recipe

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This recipe for Scalloped Oysters, by , is from A Collection of Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lydia Williamson Beveridge (1898 -1983)
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 quart shucked oysters in their liquor
2 cups coarsely crushed saltine crackers
1 cup dry bread crumbs
3/4 cup melted butter
1 cup cream
Nutmeg
Salt and pepper
Celery salt, optional

Directions:
Directions:
Preheat oven to 350 degrees F.

Pick oysters free of any shells.

In a deep buttered casserole, mix together crackers, bread crumbs, and melted butter. Place a thin layer of crumb mixture in the bottom of the casserole. Cover it with half of the oysters. Season cream with nutmeg, salt, pepper and celery salt (if using). Pour half of this mixture over the oysters. On the next layer, use the oysters, 3/4 of the remaining crumb mixture and cover that with seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until lightly browned.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This was a Thanksgiving dish in the Beverage family.

 

 

 

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