| 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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