Recipe - Baked Oysters - A Holiday Tradition

2 Sleeves Saltine Crackers;
crushed
3 cn Whole Oysters; Drained,
reserve liquid
1 Stick Butter Or Margarine;
melted
Evaporated Milk; Approx 1/2
To 2/3 Cup
Milk
Black Pepper; to taste

Preheat oven to 350 degrees. Into large bowl, combine crackers, drained
oysters, melted butter and black pepper to taste. Stir gently till well
mixed. Add evaporated milk to reserved oyster liquid to make 2 cups. Pour
into crackeroyster mixture, stir gently to mix well. Spoon mixture into
greased casserole dish ( I use my deep "French White" Pyrex casserole
dish). Pour enough milk over mixture to make it "soupy". Milk should be to
top of mixture. Bake at 350 degrees for 3040 minutes until "puffed" and
lightly browned.

(This dish is better too moist than it is too dry. It has taken me several
attempts to get this right because I thought I was adding too much milk to
it. It was always turning out too dry until I let go of my fear of making
it too "soupy". I hardly ever get it to turn out exactly the same every
time, but at least it's not too dry anymore!!!)

Notes: It just isn't Thanksgiving or Christmas w/o Mom's Baked Oysters!!
This is my absolute favorite holiday dish. I AM thinking of modifying it
the next time by adding about One half cup of thinly cut or sliced up , celery.

Shared by Karen Coe on 11261997 ayla@duocounty.com

Recipe by: Betty Lou Brady My Mom

Posted to BakeryShoppe Digest V1 #418 by "Karen Coe" ayla@duocounty.com
on Nov 26, 1997