NE Corner of 16th St. & Bethany Home Rd CFS Served 928600

Scalloped Oysters

Recipe from: Robb Walsh (Texas Eats * The New Lone Star Heritage Cookbook)


Texans love their Thanksgiving turkey served with oyster stuffing. This baked oyster dish is like an oyster stuffing without the turkey.

1 cup cracker crumbs
Y2 cup dried bread crumbs
1/2 cup unsalted butter, melted
1 pint shucked oysters, drained, with 4 tablespoons liquor reserved Salt and pepper
Several drops Tabasco sauce
Sherry, for seasoning (optional)
2 tablespoons milk or heavy cream  

Preheat che oven co a 350°F. Bueter an 8-inch square baking dish.

In a bowl, stir cogecher the cracker and bread crumbs, then stir in the butter. Puc one-third of the crumb mixture in the bottom of the prepared bak­ing dish. Arrange half of the oysters in a single layer on top and season chem with sale and pepper, a few drops of Tabasco, and a little sherry. Sprinkle evenly with 1 tablespoon of the milk and 2 tablespoons of the reserved oyster liquor. Cover with half of the remaining crumb mixture. Layer the remain­ing oysters on cop, then season with sale, pepper, Tabasco, and sherry as before. Sprinkle evenly with the remaining 1 tablespoon milk and 2 tablespoons liquor, then cover evenly with che remaining crumb mixture. (Do not make more than 2 layers or che oysters won't cook through.)

Bake for 20 to 30 minutes, until the mixture begins to bubble. Serve hot.


The Best Bowl of Red

Celebrating fifty years of chili in Terlingua, home of the dueling cookoffs. Check out this article from Texas Monthly.



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