Recipe By : Art Guyer
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound saltine crackers -- finely crumbled
2 pints standard oysters -- reserve liquid
1 1/2 teaspoons Old Bay Seasonings
1/2 teaspoon pepper
1 2/3 cups evaporated skim milk
1/2 cup water/oyster liquid
2 tablespoons onion -- finely chopped
1 can green chiles (small can) -- drained
1 teaspoon hot sauce
5 eggs (or "egg beaters") -- beaten
1/2 stick margarine
1/8 cup Parmesan cheese
paprika
Examine oysters for bits of shell or other non-edible
parts. Grease the bottom of 9x9 inch square pan or a
9 inch deep dish pie pan. Place a layer of crumbled crackers
on the bottom, and moisten with some of the water/oyster
liquid. Top with a layer of oysters, placing the oysters in
the dish one, by one. Repeat with a layer of crackers,
oysters and crackers.
Mix together the remainder of the ingredients,
excluding the margarine, cheese and paprika, and
pour over the top. Dot the margarine on the top and
place in refrigerator overnight or at least 2 hours.
One hour before serving, sprinkle with Parmesan cheese and
paprika and bake for about an hour at 375 degrees; the time
may vary depending on the depth of the egg/oyster mixture.
Let stand on counter for about 10 minutes before taking to table.
Serves 4 to 6.
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