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Scalloped Oysters
Submitted by Jim Durban, Madison Messenger Advertising Manager
This was my grandmother’s recipe. I’m not a fan of oysters, but my dad and neighbor were, so I kept the tradition going after my grandmother died.
SCALLOPED OYSTERS
6 tablespoons butter
2 cups fine cracker crumbs
1 pint oysters
salt and pepper
1/2 cup milk
parsley
Melt butter, add crumbs and mix well. Spread one-third of mixture in greased baking dish. Arrange half of the oysters in one layer on top and cover with half of the remaining crumbs. Season with salt and pepper and add a second layer of oysters and crumbs. Season. (No more than two layers of oysters should be used, otherwise the top and bottom layers will be overcooked and tough before those in the middle are heated through.) Pour the milk over the top. Bake at 350 degrees for about 30 minutes or until top is brown. Garnish with parsley. Serves 6.
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