Art's Oyster Pie

Title:
Art's Oyster Pie

Yield:
4 Servings

Categories:
Casseroles,
Seafood




Ingredients:





   1/4 lb Saltine crackers; finely


          -crumbled


     2 pt Standard oysters; reserve


          -liquid


 1 1/2 ts Old Bay Seasonings


   1/2 ts Pepper


 1 2/3 c  Evaporated skim milk


   1/2 c  Water/oyster liquid


     2 tb Onion; finely chopped


     1 cn Green chilies (small can);


          -drained


     1 ts Hot sauce


     5    Eggs (or "egg beaters");


          -beaten


   1/2    Stick margarine


   1/8 c  Parmesan cheese


          Paprika






 Examine oysters for bits of shell or other non-edible parts. Grease the


 bottom of 9x9 inch square pan or a 9 inch deep dish pie pan. Place a layer


 of crumbled crackers on the bottom, and moisten with some of the


 water/oyster liquid. Top with a layer of oysters, placing the oysters in


 the dish one, by one. Repeat with a layer of crackers, oysters and


 crackers.


 


 Mix together the remainder of the ingredients, excluding the margarine,


 cheese and paprika, and pour over the top. Dot the margarine on the top and


 place in refrigerator overnight or at least 2 hours.


 


 One hour before serving, sprinkle with Parmesan cheese and paprika and bake


 for about an hour at 375 degrees; the time may vary depending on the depth


 of the egg/oyster mixture. Let stand on counter for 10 - 15 minutes before


 taking to table.


 


 Serves 4 to 6.


 


 Recipe by: Art Guyer


 


 Posted to KitMailbox Digest  by Art Guyer 
on Nov 26,


 1997