Saturday, February 20, 2010

Scalloped Oysters

This old time favorite makes a delightful appetizer, particularly at this time of the year!

Yield: 8 to 10 servings


1/2 cup butter or margarine

4 1/2 cups crushed saltine crackers

2 (12-ounce) containers fresh oysters, undrained

1/4 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped fresh parsley

1 1/4 cups half-and-half

2 tsps sherry

1 tsp Worcestershire Sauce



Melt butter in a skillet; add cracker crumbs, and cook, stirring constantly, until lightly browned.

Drain oysters, reserving 1/2 cup liquid. Place half of crumbs in a lightly greased 2-quart baking dish; add oysters. Sprinkle with salt, pepper, parsley, and remaining cracker crumbs.

Combine reserved oyster liquid and half-and-half, sherry and worcestershire sauce; pour over cracker crumbs. Sprinkle with paprika.

Bake at 350° for 35 to 40 minutes.

1 comment:

  1. Oh my, that sounds so good! Thank you for the recipe:)

    God Bless



Related Posts with Thumbnails