Scaloped Oysters
Ingredients
- 1 pint medium eastern oysters
- 1 cup cracker crumbs
- 1/4 cup butter, melted
- 1 cup milk
- onion
- salt
- pepper
Directions
- Drain oysters over bowl to save juice.
- Remove bits of shell from oysters individually.
- Butter 1 quart casserole.
- Alternate layers of oysters and crumbs, seasoning with salt and pepper and a little scraped onion.
- Reserve crumbs for top.
- Pour in oyster juice and milk enough to reach top layer of oysters.
- More milk may be added later if mixture seems dry.
- Sprinkle with buttered crumbs.
- Bake in moderate oven 350f about 30 minutes until golden brown and oysters are ruffled.
- Over cooking makes them tough and dry.
Other Information
Author: Stout State College Home Economics Club
Source: Stout's Favorites (1955-01-01)
Category: Seafood
Ingredients: oyster, cracker crumb, butter, milk, onion, salt, pepper
Equipment: measuring cups, measuring spoons, bowl, casserole, oven
See Also
Escalloped Oysters
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: oyster, salt, cracker crumb, pepper, butter, milk
Equipment: measuring cups, measuring spoons, oven
Arnabeet B'bashamel (Cauliflower Casserole)
Author: Soad Mansour, Layla Risk, Suzy Grindi
Source: Festival of American Folklife: Egyptian Recipes (1976-01-01)
Category: Meat
Ingredients: cauliflower, cumin, meat, onion, tomato sauce, salt, pepper, allspice, butter, flour, milk, egg
Equipment: measuring cups, measuring spoons, saucepan, knife, strainer, oven
Baked Macaroni and Cheese
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Grain
Ingredients: macaroni, water, salt, butter, flour, pepper, milk, cheddar cheese, onion, mustard, Worcestershire sauce, bread crumb
Equipment: oven, measuring spoons, measuring cups, pot, casserole
Potato Soup (Gruumbier Suupe)
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: potato, milk, onion, egg, flour, salt, pepper, butter, parsley
Equipment: measuring cups, measuring spoons, knife, stove, pot
Clam Chowder
Author: Mrs Jennie Olson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour
Equipment: measuring cups, measuring spoons, pan, stove, pot
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove