Scalloped Oysters Recipe




Scalloped Oysters Ingredients

1 1/2 cup fine dry bread crumbs
2 cup oysters, drained but liquid reserve, d
1/2 tsp salt
1/4 tsp pepper
1/4 cup finely chopped celery
2 tbsp minced parsley
2/3 cup liquid (half oyster liquid,
1 half milk or cream)
1 1/2 cup croutons

A Recipe for
Scalloped Oysters

 

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George Bernard Shaw


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This is a recipe for Scalloped Oysters from the recipe cookbook of Recipes-to-go (Meal)


Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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All sorrows are less with bread.

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Scalloped Oysters

Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.







Scalloped Oysters Directions

1. Combine all of the ingredients, except croutons, in a shallow,
2-quart, heat-resistant, non-metallic casserole. 2. Heat, uncovered,
in Microwave Oven 12 minutes. 3. Sprinkle croutons on top of
casserole and heat, uncovered, in Microwave Oven an additional 1 to 2
minutes or until heated through.

Serves: 4

 

 

 

 

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Scalloped Oysters Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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