ersters
the recipe behind the cut is as similar to a "family recipe" as i can find online. my great-grandmother made these every year for thanksgiving, as did my grandmother, my mother ... and now this dish has become more important than the turkey on my thanksgiving table. i've always just thrown it together without any measuring, working on memory of approximate quantities, but when it comes time to put it in the oven i hestitate, never knowing what temp they should be cooked at, or for how long. i always end up hanging out in the kitchen, checking on them every ten minutes.
so, this is just for guidance for me. it calls for a little more than half of the amount of oysters and crackers that i use, about twice the amount of half & half, and i'm not so sure about that worcestershire sauce - i've never used that in mine. i'm sure it would be excellent if made according to this recipe, though. if oysters weren't so expensive i'd give it a try without a worry to ruining the taste and texture we're all accustomed to.
it does, however, give a baking temp and time, which is what i was after. :)
Scalloped Oysters
* 1 pint oysters with their liquor
* 2 cups saltine cracker crumbs
* 1/2 cup butter, melted
* 3/4 cup half and half
* 1/4 cup oyster liquor
* 3 tablespoons parsley, chopped
* 1/2 teaspoon Worcestershire sauce
* pepper to taste
Drain oysters, reserving liquor. Mix cracker crumbs with melted butter and place 1/3 in bottom of a greased baking dish. Cover with half the oysters. Sprinkle oysters generously with pepper. Add another layer of cracker crumbs and place remaining oysters on top. Sprinkle with more pepper.
Make sauce by combining cream, oyster liquor, parsley, and Worcestershire sauce and season to taste with salt. Pour sauce over oysters and top with final layer of cracker crumbs.
Bake in a 350° oven for 40 minutes.
Serves 4
yum.
so, this is just for guidance for me. it calls for a little more than half of the amount of oysters and crackers that i use, about twice the amount of half & half, and i'm not so sure about that worcestershire sauce - i've never used that in mine. i'm sure it would be excellent if made according to this recipe, though. if oysters weren't so expensive i'd give it a try without a worry to ruining the taste and texture we're all accustomed to.
it does, however, give a baking temp and time, which is what i was after. :)
Scalloped Oysters
* 1 pint oysters with their liquor
* 2 cups saltine cracker crumbs
* 1/2 cup butter, melted
* 3/4 cup half and half
* 1/4 cup oyster liquor
* 3 tablespoons parsley, chopped
* 1/2 teaspoon Worcestershire sauce
* pepper to taste
Drain oysters, reserving liquor. Mix cracker crumbs with melted butter and place 1/3 in bottom of a greased baking dish. Cover with half the oysters. Sprinkle oysters generously with pepper. Add another layer of cracker crumbs and place remaining oysters on top. Sprinkle with more pepper.
Make sauce by combining cream, oyster liquor, parsley, and Worcestershire sauce and season to taste with salt. Pour sauce over oysters and top with final layer of cracker crumbs.
Bake in a 350° oven for 40 minutes.
Serves 4
yum.