Scalloped Oysters #2
Yield
servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pint |
oysters
|
*
|
| ½ | cup |
butter
or margarine |
|
| 2 | cups |
crackers
medium-coarse crumbs |
*
|
| 1 | x |
black pepper
|
*
|
| ¾ | cup |
light cream (half&half)
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
worcestershire sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
oysters
|
*
|
| 118 | ml |
butter
or margarine |
|
| 473 | ml |
crackers
medium-coarse crumbs |
*
|
| 1 | x |
black pepper
|
*
|
| 177 | ml |
light cream (half&half)
|
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
worcestershire sauce
|
|
Directions
Drain oysters, reserving ¼ cup liquor.
In small bowl, melt butter at High for 1 minute.
Stir in crumbs. Spread ⅓ of the crumbs in 8 x 1½-inch round baking dish .
Cover with half the oysters.
Sprinkle on pepper. Using another ⅓ of the crumbs, spread a second layer over oysters; cover with remaining oysters.
Sprinkle with pepper.
Combine cream, reserved oyster liquor, salt and Worcestershire sauce.
Pour over oysters. Cook, covered at Medium High for 6 to 8 minutes.
Top with remaining crumbs before serving.
Makes 4 servings.
