Baked Creamed Oysters

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             FOOD FUNNY
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This one from Rosemary Zwick falls in the "I wish it were true" category:

I was in the express lane at the store quietly fuming. Completely
ignoring the sign, the woman ahead of me had slipped into the check-out
line pushing a cart piled high with groceries. Imagine my delight when
the cashier beckoned the woman to come forward, looked into the cart and
asked sweetly, "So which six items would you like to buy?"

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             TODAY'S RECIPE
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Foods baked in a cream sauce and topped with bread crumbs are usually
called "scalloped" after the shellfish that is often cooked in this
manner, but I thought "scalloped oysters" as a title for this recipe
might be slightly confusing, not to mention downright oxymoronic. Call
it whatever you like, this old-fashioned dish is sure to please oyster lovers.

Baked Creamed Oysters

2 cups (500 ml) crushed soda crackers
1 cup (250 ml) bread crumbs
3/4 cup (180 ml) melted butter
1 Tbs (15 ml) chopped fresh chives (optional)
1 quart (1 L) shucked oysters in their liquor
1 cups (250 ml) heavy cream or half-and-half
A grating of fresh nutmeg
Salt and freshly ground pepper to taste

Mix together the soda crackers, bread, crumbs, butter, and optional
chives. Spread about one quarter of the mixture in a greased baking
dish and top with half the oysters and liquor. Mix together the cream,
nutmeg, salt, and pepper and pour half the mixture over the oysters.
Sprinkle with about half the remaining crumb mixture and top with the
remaining oysters and liquor. Add the remaining cream mixture and top
with the remaining crumb mixture. Bake in a preheated 350F (180C) oven
until heated through, about 20 minutes. Broil under a preheated broiler
until the top is lightly browned and serve immediately.
Serves 4 to 6.
Received on Wed Oct 15 18:31:11 2008