"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Scalloped Oysters Recipe

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

Contributor:  
Contributor:  
Jean Goin Gordon
Added: Wednesday, August 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 Sleeves Saltine Crackers; crushed
3 cans whole oysters (drained, reserve liquid)
1 stick butter, melted; plus 2 T for top
Evaporated Milk; Approx 1/2 To 2/3 Cup
Whole Milk
Salt
Black Pepper; to taste

Directions:
Directions:
Into a round/oval, buttered casserole dish place a layer of crushed saltines, then a layer of drained oysters, salt the oysters well, pepper as desired and add 1/2 stick of melted butter. Then repeat process plus one final layer of crushed saltines on top.

Add evaporated milk to reserved oyster liquid to make 2 cups and pour into cracker-oyster mixture. Stir gently till well mixed. Next pour enough whole milk into mixture to make it "soupy". You may think you have too much milk but it takes a great deal as the crackers soak it up. Milk should be to top of dish. It is best to have it too moist than it is too dry.

Dot the top of the casserole with little pieces of butter. Bake at 350 degrees for 30-40 minutes until "puffed" and lightly browned.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This was one of my mother's best dishes and my Dad's favorite at Thanksgiving and sometimes Christmas, too!

Ann Leslie Gordon

 

 

 

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