Vegetables & Sides |
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Scalloped Corn and Oysters - 1998
Recipe courtesy of Grandma Emma Wozny
INGREDIENTS
PREPARATION
Combine eggs, corn, oyster stew, 1 cup cracker crumbs, milk, celery, pimento, salt and pepper. Turn into 8x8x2 inch baking dish. Cover and refrigerate until ready to bake. Just before baking, combine butter and 1/2 cup cracker crumbs and sprinkle over corn mixture. Bake, uncovered, at 350 degrees for 1 hour or until knife inserted comes out clean.
- 2 eggs -- slightly beaten
- 1 can (17 ounces) cream-style corn
- 10 ounces frozen, condensed oyster stew
- 1 cup saltine crackers -- crushed
- ½ cup milk
- ¼ cup celery -- finely chopped
- 1 tablespoon pimento -- chopped
- ¼ teaspoon salt
- dash pepper
- 2 tablespoons butter -- melted
- ½ cup saltine crackers -- crushed
PREPARATION
Combine eggs, corn, oyster stew, 1 cup cracker crumbs, milk, celery, pimento, salt and pepper. Turn into 8x8x2 inch baking dish. Cover and refrigerate until ready to bake. Just before baking, combine butter and 1/2 cup cracker crumbs and sprinkle over corn mixture. Bake, uncovered, at 350 degrees for 1 hour or until knife inserted comes out clean.