Oyster Delight
Written by Vickie Bolotte
Ingredients:
2½ cups oysters, drained
2 tablespoons minced parsley
2 tablespoons green onions, chopped
¼ teaspoon black pepper
¼ teaspoon salt
1 teaspoon lemon juice
1¼ cups bread crumbs
¾ stick butter
teaspoon red pepper
¾ cup milk
Directions:
Butter a 1-quart shallow casserole dish. Put a layer of oysters in the bottom of the dish. Sprinkle with half of the parsley, green onions, black pepper, salt, lemon juice and bread crumbs. Dot with butter. Repeat layers. Sprinkle red pepper over the top. Cover with bread crumbs and dot with ample butter. Just before baking, pour milk over the top. Bake at 325 degrees for 30 minutes.
Butter a 1-quart shallow casserole dish. Put a layer of oysters in the bottom of the dish. Sprinkle with half of the parsley, green onions, black pepper, salt, lemon juice and bread crumbs. Dot with butter. Repeat layers. Sprinkle red pepper over the top. Cover with bread crumbs and dot with ample butter. Just before baking, pour milk over the top. Bake at 325 degrees for 30 minutes.
Vickie Bolotte
Our Lady of Perpetual Help School (Belle Chasse)
50th Anniversary Cookbook
Our Lady of Perpetual Help School (Belle Chasse)
50th Anniversary Cookbook
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