Joans Scalloped Oysters

This has been a Thanksgiving and Christmas family favorite for years. It’s included in both of our family cookbooks and now the third generation (my 26 year old Navy boy, contributing to his first Thanksgiving away, wanted the ‘dummy’ version) is fixing it.

Step: 1

Preheat an oven to 350 degrees F (175 degrees C).

Step: 2

Combine the cracker crumbs, salt, pepper, and butter in a bowl until evenly moistened. Butter a 1 1/2-quart casserole dish and sprinkle about 1/3 of the cracker crumb mixture into it.

Step: 3

Drain the oysters, reserving the liquid. Add enough clam juice to the oyster liquid to make 3/4 cup; set aside. Layer half of the oysters into the casserole dish and sprinkle with half of the cracker crumbs. Arrange the remaining oysters atop the crumbs. Whisk together the oyster liquid, cream, Worcestershire sauce, and hot pepper sauce. Drizzle over the oysters and sprinkle with the remaining cracker crumbs.

Step: 4

Bake in the preheated oven until hot in the center and golden on top, 40 to 50 minutes.

Per Serving: 382 calories; protein 10.8g; carbohydrates 35g; fat 22g; cholesterol 97.3mg; sodium 357.8mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, go for a simple vegetable . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .