Scalloped Oysters 3

Course : Seafoods
Serves: 6
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1 quart oysters
1 teaspoon salt
1 cup fine cracker or toasted bread crumbs
4 tablespoons butter
1 cup milk

Preparation / Directions:

Drain liquor from oysters and reserve. Be sure oysters are free from shell and sand. Place 1 layer of oysters in large baking dish, sprinkle with salt and cover with layer of crumbs. Repeat with another layer of oysters, salt and crumbs. Dot with butter. Pour on reserved oyster liquor and add milk just to the top layer of oysters. Bake in moderate oven (350'F ) until edges of oysters curl and top is browned. Serve hot. If desired, add 2 teaspoons chili powder, sprinkling some over each layer of oysters. Use 1 pint of oysters and 2 cups cracker crumbs instead of amounts given above. Use 1 can condensed chicken gumbo soup instead of milk. Pour half of soup over each layer of oyster


Nutritional Information:

205 Calories (kcal); 13g Total Fat; (57% calories from fat); 13g Protein; 8g Carbohydrate; 114mg Cholesterol; 801mg Sodium

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