Corn and oyster bake
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Butter |
| 48 | Ritz crackers, finely rolled | |
| 2 | tablespoons | Parsley |
| ⅓ | cup | Chopped onion |
| ⅓ | cup | Chopped celery |
| 1 | pint | Oysters |
| 7½ | ounce | Whole kernal corn |
| 2 | ounces | Pimentos, drained |
| 1 | teaspoon | Worcestershire sauce |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Heat ¼ cup butter in medium skillet, blend in crackers and parsley; set aside. Heat remaining ¼ cup butter in same skillet; saute onion and celery until soft. Drain oysters, reserving ¼ cup liquid---if canned, ½ cup. Add liquid to skillet with remaining ingredients. Place ½ blended crumbs in 1½ quart dish, arrange oysters over crumbs in single layer. Top with corn mixture, then remaining crumbs. Bake at 375 degrees for 30 to 40 minutes. Randy Rigg Submitted By RANDY RIGG On 08-27-95