| | Scalloped Corn and Oysters 1 pint of oysters
2 cups of coarse cracker crumbs
1/2 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of melted butter
1 quart of fresh cut corn cooked
1 teaspoon of Worcestershire sauce
1 cup of milk | |
Drain the oysters and reserve liquid. Combine the cracker crumbs, salt, pepper and butter. Sprinkle 1/3 of the crumb mixture in a well buttered casserole and cover with 1/2 of the oysters and 1/2 of the corn. repeat layers. Mix the Worcestershire sauce, reserved liquid and milk and pour over casserole. Sprinkle with remaining crumbs. Bake in 350ºF. oven for 30 minutes, adding milk, if needed.
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