"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Oyster Scallops Recipe

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This recipe for Oyster Scallops, by , is from Betty White's Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty White


1/2 large onion, chopped
1/2 cup butter, melted
1 cup celery
1 tsp celery slat, dash pepper
1 tbsp lemon juice
1 tsp Worcestershire Sauce, if desired
2 to 3 cups crumbled crackers
1 quart oysters, drained (save liquid)
1 cup oyster liquid
1t2 cup light cream
1/2 cup milk

Saute chopped onion, celery in melted butter until tender, not brown.
Add celery salt, pepper, lemon juice, Worcestershire Sauce and crumbled crackers to celery and onion, mixing well.
In 2 quart greased casserole, beginning and ending with crumb mixture, layer crumb mixture with oysters (allow for 3 layers of crumbs and 2 layers of oysters).
Add oyster liquid, cream and milk.
Bake 400F for 40 to 45 minutes.
Bake until oysters begin to curl on edges.




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