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Escalloped Oysters #1

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1 pint small oysters
2 cups soft bread crumbs
1/4 cup oyster liquid
1/2 cup melted butter or margarine
salt and pepper, to taste


Add butter to crumbs and blend well. Cover the bottom of a shallow, buttered baking dish with 1/3 of the crumbs, top with half the drained oysters, season with salt and pepper then repeat. Top with liquid and remaining crumbs. Bake in a 425-degree F. oven for about 25 minutes, or until the crumbs are lightly browned.

Makes 4 servings

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