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  1. Exported from MasterCook

  2. Scalloped Oysters

  3. 4 Preparation Time :

  4. Categories : Casseroles Seafood

  5. Theme Week

  6. Amount Measure Ingredient -- Preparation Method -- -- --

  7. 2 cups crumbs -- , buttered

  8. 1 pint oysters -- , cleaned

  9. 1/2 teaspoon salt

  10. 1 dash cayenne

  11. 1/3 cup cayenne pepper

  12. Directions:

  13. 1. Butter a baking-dish or scallop shells.

  14. 2. Place 1/4 of crumbs over bottom of dish; add 1/2 the oysters,

  15. cutting them in half if large; sprinkle with seasonings.

  16. 3. Repeat crumbs, oysters, seasonings; add oyster juice.

  17. 4. Cover with remaining crumbs.

  18. 5. Bake at 350 degrees F., 30 to 40 minutes, for casserole dish, 15

  19. minutes for shells.

  20. If shells are used, 4 cups crumbs will be required.

  21. - - - - - - - - - - - - - - - - - - NOTES : Revised by Helen Wattie and Elinor Donaldson. Published by The

  22. 29th Printing,

  23. Canada 1923, 1953, 1961 by The Ryerson Press Toronto

  24. This recipe does not call for butter, but for buttered crumbs, so I

  25. would add 1 or 2 tablespoons of butter to mix with the bread crumbs.

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