From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
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
- 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
