Yeah, ladies! Oysters are the key to a true feast – Thanksgiving, Christmas, and January Fun-feast meal! The pre-requisite feasting delight is not the must-have turkey and my especially yum dressing or whatever feasty dessert conjured up.I refuse to be shewish and withold the key to Feasting Success from you – though my grandmother would be so tempted to do so!
You know how your children bubble excitement to share a turtle, or slimy worm, or somthing unrecognizable which you truly wish to never see again. Well, right now, I am so excited – just like my boys are when they present me with what they think are great gifts. So, even if you feel repugnance, just turn on that Mom-Mode smile and encourage me in my Joy of Feasting Moment.
I have been waiting months to share this with you – and did not want to wait until it came out of the oven on Thanksgiving Day!)
Christmas Oysters (Scalloped Oysters)
From the Cabbage Patch Cookbook (sadly out of print)
3 pts oysters (2 large fresh containers)
Cracker crumbs (hand crushed) (Zesta Crackers)
1-1/2 Cup half and half
½ Cup oyster liquor
Salt and pepper to taste
½ lb. Butter or margarine
Cover bottom of baking dish with cracker crumbs. Put in layers of oysters. Sprinkle with salt and pepper and bits of butter. Repeat until dish is almost full. Sprinkle cracker crumbs, salt and pepper on top and dot with remaining butter. Beat eggs with half and half and oyster liquor. Pour over oysters. (Aunt Joyce and I pour extra half-and-half until you see it just below surface) Bake in moderate oven about 30-45 min.(more like 1 hour) until custard is set and top golden brown(it will soufflé up while in oven and settle down when taken out)
This great Holiday-Feast-Must-Have comes out of the over a lovely looking souffle! Can it get better than this? I do not think so!