"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scalloped Oysters Recipe

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This recipe for Scalloped Oysters, by , is from Nana's Dishes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tere Railey
Added: Sunday, July 19, 2009

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
1/2 teaspoon Worchestershire sauce
salt and pepper

Directions:
Directions:
Preheat oven to 350. 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 the cream. 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 the seasoned cream. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until slightly browned.

Personal Notes:
Personal Notes:
All the years I was growing up, this dish was on the counter at Nana Emma's Christmas buffet. When I married George, Whitney and Malcolm, I discovered that they absolutely loved this dish.

 

 

 

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