Heat oven to 375ºF. In 8 or 9 inch square pan, melt the margarine in oven. Stir in bread crumbs, cheese, salt and mace. Remove about half of crumbs, arrange remaining crumbs evenly in pan. Place oysters over crumbs, pour sherry over top. Sprinkle with remaining crumbs. Bake at 375ºF. for 20 to 25 minutes or until lightly browned. Makes 4 servings

Scalloped Oysters 2

1 pint of oysters
2 cups of fine cracker crumbs
1/2 cup of  butter, melted
Pepper
3/4 cup of half and half
1/4 cup of oyster liquor
1/4 teaspoon of Worcestershire sauce, optional
1/2 teaspoon of salt

Drain oysters reserving 1/4 cup liquor. Combine crumbs and butter. Spread 1/3 of the crumbs in an 8 x 4 1/2 inch loaf pan. Cover with 1/2 of the oysters. Sprinkle with pepper. Using another 1/3 of the crumbs, spread second layer. Cover with remaining oysters. Sprinkle with pepper. Combine remaining ingredients and pour over oysters. Top with last 1/3 of crumbs. Bake at 350ºF. for 40 minutes. Serves 4.

Scalloped Oysters 3

3 dozen oysters, drain and reserve 1/4 c. liquor
3 cups of coarsely crushed saltines
2/3 cup of melted butter
1/2 cup of  heavy cream
Salt and pepper
Dash of hot sauce

Spray 9 inch square casserole. Mix crackers and butter. Layer 1/3 cracker mix on bottom, followed by 1/2 of oysters (salt and pepper), followed by 1/3 cracker mix, followed by 1/2 of oysters, followed by remaining cracker mix. Mix liquor with cream. Add hot sauce. Pour mixture over casserole. Bake at 350ºF. for 25-30 minutes until lightly browned. This can be prepared the day before and refrigerated. Let sit until room temperature before baking