Helen's Williamsburg Scalloped Oysters

Course : Seafoods
Serves: 6
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1/2 cup butter or margarine
1/2 cup flour
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 dash cayenne
1 small onion -- minced
1/2 medium green pepper -- minced
1/2 clove garlic -- minced
1 teaspoon lemon juice
1 tablespoon original worcestershire sauce
1 quart oysters with liquor
1/4 cup fine cracker crumbs

Preparation / Directions:

1. Melt butter in saucepan; add flour, cooking and stirring until light brown. 2. Stir in paprika, salt, pepper and cayenne. 3. Add onion, green pepper and garlic; cook over low heat 5 minutes, stirring. 4. Remove from heat and add lemon juice, Worcestershire and oysters (which have been picked over and heated in own liquor). 5. Pour into greased 1 1/2 quart casserole bake in preheated 400 F. oven 30 minutes, or until bubbly. NOTE: Wonderful for entree or side dish to go with holiday bird (in lieu of stuffing). Can be made in individual ramekins, in which case reduce cooking time to 20 minutes.

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