"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Scalloped Oysters, by Dorothy Tice, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c bread crumbs or crushed crackers 1/3 c butter or margarine 1 ¼ tsp salt ¼ tsp pepper 1 pint oysters Oyster juice plus milk to make 2 c liquid
Melt butter and add crumbs. Add seasonings and toss to mix well. Place alternate layers of crumbs and oysters in greased casserole. Pour liquid over layers and top with remaining crumbs. Bake at 375º for 30 minutes.
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