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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.

Contributor:  
Contributor:  
Betty White

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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