Jennie@ifish
09-10-2009, 08:37 AM
Just received this from my friend Tammy. She sent it after we discussed childhook cooking memories. I hope someone tries it and lets us know how it is! Sounds delish!
Jen
Grandma Delepine's Scalloped Oysters
1 to 1-1/2 cups bread crumbs (We used about a cup).
1 cup fresh finely chopped parsely
1 cup finely chopped celery
Mix celery and parsley together then add a dash of Worcestershire sauce.
Melt 1/4 cup of butter and coat the bottom of a baking dish (I remember a glass dish the size of a bread loaf pan). You will use the melted butter 3 times -- once to coat bottom of pan and between 2 layers of oysters.
I have no idea how many jars of oysters this takes, but you'll need enough to do 2 layers. Make sure you drain the oysters and reserve the liquid as you will need it later.
Place one layer of oysters in the bottom of pan. Sprinkle about 1/2 cup of breads over the top of oysters then drizzle with some of the melted butter. Over this sprinkle about half the parsley and celery mix on top of bread crumbs. Repeat this once more with another row of oysters only DON'T USE THE BREAD CRUMBS, save them for last until you're ready to put in the oven.
Pour the oyster juice over the oysters and about 7-8 tablespoons of 1/2 and 1/2 cream until you see the juice come to the top (the recipe doesn't say this, but from reading it I believe you pour the juice until you see it comes about halfway up the sides of the dish).
Let this stand. I remember grandma would put this together early, probably at least 2-3 hours before she was ready to cook it.
Just before putting it in the oven, sprinkle with the last of the bread crumbs and the remainder of the melted butter. Pour more juice on top until you see it about to cover the top layer. Bake at 400 for 20 minutes.
I hope you try this recipe and let me know how it turned out.
Let me know how you're feeling.
Talk to ya soon.
Love ya, Tam
Jen
Grandma Delepine's Scalloped Oysters
1 to 1-1/2 cups bread crumbs (We used about a cup).
1 cup fresh finely chopped parsely
1 cup finely chopped celery
Mix celery and parsley together then add a dash of Worcestershire sauce.
Melt 1/4 cup of butter and coat the bottom of a baking dish (I remember a glass dish the size of a bread loaf pan). You will use the melted butter 3 times -- once to coat bottom of pan and between 2 layers of oysters.
I have no idea how many jars of oysters this takes, but you'll need enough to do 2 layers. Make sure you drain the oysters and reserve the liquid as you will need it later.
Place one layer of oysters in the bottom of pan. Sprinkle about 1/2 cup of breads over the top of oysters then drizzle with some of the melted butter. Over this sprinkle about half the parsley and celery mix on top of bread crumbs. Repeat this once more with another row of oysters only DON'T USE THE BREAD CRUMBS, save them for last until you're ready to put in the oven.
Pour the oyster juice over the oysters and about 7-8 tablespoons of 1/2 and 1/2 cream until you see the juice come to the top (the recipe doesn't say this, but from reading it I believe you pour the juice until you see it comes about halfway up the sides of the dish).
Let this stand. I remember grandma would put this together early, probably at least 2-3 hours before she was ready to cook it.
Just before putting it in the oven, sprinkle with the last of the bread crumbs and the remainder of the melted butter. Pour more juice on top until you see it about to cover the top layer. Bake at 400 for 20 minutes.
I hope you try this recipe and let me know how it turned out.
Let me know how you're feeling.
Talk to ya soon.
Love ya, Tam