Pasta,
Seafood and Eggs:
Oyster
Casserole
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1
cup cracker crumbs
1/2
cup seasoned bread crumbs
1/2
cup melted butter
2/3
cup chopped parsley
2/3
cup chopped onions
Tabasco sauce
1
dozen large or 2 dozen small oysters
Seasoned salt
Butter
3/4
to 1 cup chablis wine
3/4
to 1 cup light cream
1
cup American cheese
TO
PREPARE:
Mix
first three ingredients. In a separate bowl, mix parsley and onions.
Put layer of bread crumb mixture, then layer of parsley and onions on bottom
of a 2- or 3-quart casserole. Put a layer of oysters. Put 1
drop Tabasco sauce on each oyster. Put a little salt and a dot of
butter on each oyster. Repeat procedure. Crumb mixture should
be last. When the dish is full, gently pour wine, then cream, over
the mixture. Sprinkle cheese over the top. Bake at 400 degrees
for 20 minutes.
SERVES:
6 - 8
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site (http://www.juniorleaguebr.com)
to purchase copies of River Road Recipes II
and other fine cookbooks, or call (225) 924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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