Escalloped Oysters

• 1 pt. fresh oysters
• 1 small can drained sliced mushrooms
• 1 tsp. onion oil or grated onions
• 2 oz. dry sherry (optional)
• 1/2 tsp. salt
• paprika to taste
• 1/2 pt. fresh cream (1 c.)
• 1 pkg. soda crackers, coarsely crushed
• 1 1/2 qt. casserole dish
• 1/2 tsp. Worcestershire
• 1/4 tsp. pepper
• 1 egg, beaten
• 1 stick oleo

1. Heat together in pan oleo, mushrooms, onion juice, salt, pepper, Worcestershire and sherry.
2. Drain oysters and save 1/4 cup oyster liquid.
3. Mix beaten egg, oyster juice and cream.
4. Divide crushed crackers into three parts.
5. Butter casserole and lay one-third cracker crumbs in casserole.
6. Layer 1/2 oysters over crumbs and pour 1/2 mushroom mix over oysters.
7. Repeat 1/3 crumbs, remaining oysters and remaining mushroom mix.
8. Top with remaining cracker mix and pour oyster juice and cream mix over all.
9. Sprinkle with paprika and bake, uncovered, in oven at 350u0b0 to 375u0b0 for 35 to 45 minutes.

fresh oysters, mushrooms, onion oil, sherry, salt, paprika, fresh cream, soda crackers, dish, worcestershire, pepper, egg, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230202 (may not work)