Scalloped Oysters

Ingredients

1 quart (4 cups) oysters
1 1/2 cups Roberts Half and Half
3 1/2 cups cracker crumbs
1/2 cup Roberts Butter, melted
1/2 teaspoon pepper
1/4 teaspoon mace
salt to taste
paprika

Preparation

Drain oysters, reserving liquid; blot oysters on absorbent paper. Dip oysters in 1/2 cup half and half; dip in the cracker crumbs. Add melted butter and seasonings, except paprika, to remaining cracker crumbs. Layer oysters and crumbs in a 2 1/2 quart baking dish with a layer of crumbs on the bottom and top. Combine the reserved oyster liquid with remaining half and half; pour over oysters. Bake at 350° for 20 to 30 minutes. Garnish with paprika.

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.