INGREDIENTS
1 medium onion, chopped
3 sticks butter, melted
1 ½ tsp. celery salt
Dash of pepper
Juice of 1 lemon
1 ½ tsp. Worcestershire sauce
2 TBSP. parsley, chopped
5 cups coarsley crumbled saltine crackers
1 quart shucked oysters, drained (reserve liquor)
1 cup reserved oyster liquor
½ cup light cream
½ cup milk
DIRECTIONS
Saute onion in melted butter until tender, not browned.
Add celery salt, pepper, lemon juice, Worcestershire sauce, parsley and crackers.
In a buttered 2 ½ quart casserole, layer 1/3 of the crumbs, half of the oysters, another 1/3 of the crumbs, remaining oysters and the remaining 1/3 of the crumbs.
Pour oyster liquor, cream and milk over all.
Bake at 350 degrees for 35 to 45 minutes or until oyster edges curl.
Serves 6-8.
