James A. Parcell
Recipes from Richard Pelz, President & CEO of the Circle C Oyster Ranch Association
GRANDMA’S OYSTER CASSEROLE
Layer the bottom of a deep casserole dish with shucked oysters (save the liquor!). Add a layer of crushed saltines. Cover the saltine layer with chips of butter or margarine. Continue layering in this order* until near the top of the casserole. Pour the oyster liquor over the top of the layers. Gently pour heavy cream (or milk) into the casserole until it comes up to near the top. Bake uncovered at 350 degrees for 45 minutes and serve hot.
*For a little kick, add some Old Bay seasoning between each layer.
Shuck as many oysters as you feel like eating. Put a dollop or two of sour cream in a frying pan and add the oysters. Sauté the oysters over medium heat until the edges start to curl.
Throw a few eggs in the pan and scramble them up. Spice it up with hot sauce, Old Bay, or whatever you like!
(IT’S WHAT WE FED THE GOVERNOR!)
Roast oysters round side down over a hardwood charcoal fire until they pop. Remove the top shell (watch out, they’re hot!). Baste with a mixture of equal parts margarine, hot sauce, and chopped garlic. Wait until they sizzle.