posted on Nov, 16 2006 @ 10:17 AM
This is the recipe I use for the oyster casserole I take to our family dinners every year. It's an old favorite that is simple and easy to prepare.
And puffs up like a yorkie pudding:
2 sm jars (tins) of fresh canned oysters, or 1 large
1 bag oyster crackers
1. Start by buttering the sides and bottom of a casserole dish.
2. Layer crackers, oysters, pats of butter, pepper. Pouring in the oyster juice too as you go. Repeat layers to fill the dish ending with
crackers, butter and pepper and the last drops of oyster juice from the jars.
3. Pour in enough whole milk to almost reach the top (crackers will start to float), but about an inch from the edge, maybe a little lower if you
like it dry.
4. Cover and bake at 350 (not important if something else is baking too) for an hour so. After it's got a good steam worked up, about halfways
thru the baking time, uncover and allow to brown on top and sides of the dish.
In case you're wondering what an oyster cracker is, it's these little puppies that come in a cellopane bag:
And if you have some crackers leftover, or another bag. This is always a tasty nibble:
Party Oyster Crackers
3/4 cup vegetable oil
1 (1-ounce) package powdered ranch salad dressing mix
1/2 teaspoon lemon pepper seasoning
1 (11-ounce) package oyster crackers (about 6 cups)
1. In a large bowl whisk together oil, dressing mix, and lemon pepper seasoning. Add oyster crackers and toss until coated well.
2. Spread oyster crackers on a baking sheet and bake at 350*F (175*C) for about 15 minutes or until golden. Transfer crackers to paper towels
to absorb excess oil. Cool completely and store in an airtight container.
Makes about 6 cups.
So, what do they gobble up the most at your house?