6 quarts oysters
3 quarts cracker crumbs
1 pound margarine, melted
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon paprika
1/2 teaspoon white pepper
1 quart milk
3 cups oyster liquor (or milk)
Servings: 50
1. Drain oysters, saving liquor.
2. Mix crumbs, margarine, and seasonings. Spread a third of the crumbs over bottoms of two greased 12x20x2-inch baking pans. Cover with half of the oysters; repeat with crumbs and oysters.
3. Mix milk and oyster liquor. Pour over top of oysters. Cover with remaining crumbs. Bake at 400°F for approximately 30 minutes until internal temperature reaches 165°F.
Yield: 2 pans 12x20x2 inches
3 quarts cracker crumbs
1 pound margarine, melted
1 ounce salt (1 1/2 tbsp)
1/2 teaspoon paprika
1/2 teaspoon white pepper
1 quart milk
3 cups oyster liquor (or milk)
Servings: 50
1. Drain oysters, saving liquor.
2. Mix crumbs, margarine, and seasonings. Spread a third of the crumbs over bottoms of two greased 12x20x2-inch baking pans. Cover with half of the oysters; repeat with crumbs and oysters.
3. Mix milk and oyster liquor. Pour over top of oysters. Cover with remaining crumbs. Bake at 400°F for approximately 30 minutes until internal temperature reaches 165°F.
Yield: 2 pans 12x20x2 inches
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