1 tb Worcestershire sauce 1 tb Grated onion 1/2 c Cracker crumbs or bread -- crumbs 4 tb Butter ... Rate this recipe ...

Instructions 1. Preheat the oven to 350 degrees. 2. Melt the butter in a medium-size skillet. Add the shallots and wilt over medium heat for 5 minutes. Remove the skillet from the heat and using a fork, stir in the cracker crumbs. 3. Spread half the crumb mixture over the botoom of a 6 x 8-inch

Review/Rate this Recipe Save to MyRecipes Rating: Title: Scalloped Oysters Yield: 4 Servings Ingredients 1 1/2 c fine dry bread

24-30 oysters, depending on size 2 tablespoons butter or margarine 1/4 cup onion, chopped 1/3 cup celery, chopped 1 pod garlic, crushed or chopped 1/2 cup green onion tops, chopped 1 can mushroom soup 3/4 package saltine crackers (25) Dash of red pepper Dash of Tabasco sauce Preheat oven to 350F.

SCALLOPED OYSTERS 8 oz Shucked oysters (about 12 average oysters) 1/2 cup Cracker crumbs 1/2 cup Zatarain's Regular Fish Fri 1/4 tsp Zatarain's Creole Seasoning 1/8 tsp Worcestershire Sauce 1/2 cup Milk 1 Tbsp Instant minced onion 1/4 tsp Cayenne pepper In a 8 inch round cake pan, place

Drain oysters, removing any shell pieces, and reserve 1/4 cup liquor. Combine cracker crumbs and melted butter or margarine. Spread 1/3 of the crumb mixture in a greased, 8 x 1 1/2 -inch round pan, or in 6 individual shells if used for an appetizer. Cover with 1/2 the oysters and sprinkle with