New England Oyster Scallop
|Butter/Margarine||1⁄4 Cup (4 tbs) (1/2 Stick Of Butter)|
|Coarse soda cracker crumbs||2 Cup (32 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Oysters/2 cans oysters, 8 ounce each||1 Pint|
|Light cream||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
1. Melt the butter or margarine in a saucepan; remove from heat; stir in crumbs, parsley, salt and pepper.
2. Drain and save juice from oysters. Sprinkle one-third of crumb mixture into a 9-inch pie plate; layer half of the oysters on top, then half of remaining crumbs and rest of oysters.
3. Combine reserved oyster juice, cream and Worcestershire sauce in a 2-cup measure; pour over the top; sprinkle with remaining crumbs.
4. Bake in moderate oven (350°) for 30 minutes, or till top is golden.