Deviled oysters #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stalk celery; chopped | |
| 1 | Bell pepper; chopped | |
| 1 | Onion; chopped | |
| 1 | Stack crackers | |
| 1 | pint | Oysters |
| 1 | quart | Milk |
| 1 | tablespoon | Shortening |
| ½ | Stick butter | |
| ¼ | teaspoon | Red pepper |
| 1 | teaspoon | (level) salt |
| 1 | teaspoon | Worcestershire sauce |
Directions
Melt shortening in skillet; saut‚ onions, celery and bell pepper until tender but not brown. Heat milk, add vegetables. Add oysters; remove pan from heat as oysters begin to curl. Thicken with crumbled crackers. Add butter, salt. pepper and Worcestershire sauce. Pour into greased casserole; cover with fine cracker crumbs. Bake in 350 degree oven for 20 to 30 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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