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Valley Life

July 6, 2014

TRIED ‘N’ TRUE: A recipe for oyster lovers

I have been looking through some old recipe books. I was looking at Gene’s mom’s cookbook. It is a Clark County Extension book. It’s fun seeing some of the women who we knew when I was really young.

She has also written favorite recipes when she went to someone’s home and got a recipe she enjoyed. Gene loved oysters. I don’t know how I got into this family. She got this recipe from Frances Dailey of the Millcreek Unit. Gene loves oysters raw, fried and also escalloped. This is one Bauneta made. I used to make it, too.

Escalloped Oysters

1 pint oysters

4 tablespoons liquid

2 tablespoons cream

1⁄2 cup stale bread crumbs.

1 cup cracker crumbs

1⁄2 cup melted butter

1 teaspoon salt

1⁄2 teaspoon pepper

• Mix bread and cracker crumbs and butter. Pat layer in bottom of shallow baking pan. Cover with oysters and sprinkle with salt and pepper and half of each of the cream oyster liquid. Repeat layering with a final layer of crumbs on top.

• Bake 350 degrees for 30 minutes or golden brown.

Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.

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