| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Casseroles, Seafood | 4 | Servings | |
INGREDIENTS
| 1/4 | lb | Saltine crackers; finely crumbled |
| 2 | pt | Standard oysters; reserve liquid |
| 1 1/2 | ts | Old Bay Seasonings |
| 1/2 | ts | Pepper |
| 1 2/3 | c | Evaporated skim milk |
| 1/2 | c | Water/oyster liquid |
| 2 | tb | Onion; finely chopped |
| 1 | cn | Green chilies (small can); drained |
| 1 | ts | Hot sauce |
| 5 | Eggs (or "egg beaters"); beaten | |
| 1/2 | Stick margarine | |
| 1/8 | c | Parmesan cheese |
| Paprika |
INSTRUCTIONS
Examine oysters for bits of shell or other non-edible parts. Grease the bottom of 9x9 inch square pan or a 9 inch deep dish pie pan. Place a layer of crumbled crackers on the bottom, and moisten with some of the water/oyster liquid. Top with a layer of oysters, placing the oysters in the dish one, by one. Repeat with a layer of crackers, oysters and crackers. Mix together the remainder of the ingredients, excluding the margarine, cheese and paprika, and pour over the top. Dot the margarine on the top and place in refrigerator overnight or at least 2 hours. One hour before serving, sprinkle with Parmesan cheese and paprika and bake for about an hour at 375 degrees; the time may vary depending on the depth of the egg/oyster mixture. Let stand on counter for 10 - 15 minutes before taking to table. Serves 4 to 6. Recipe by: Art Guyer Posted to KitMailbox Digest by Art Guyer <Beach_Bum@usa.net> on Nov 26, 1997
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