Scalloped Oysters

• 1/4 c. minced onion
• 1/2 c. butter or margarine, melted
• 3/4 tsp. celery salt or seasoned salt
• 1/4 to 1/2 tsp. red pepper
• 1 Tbsp. Worcestershire sauce
• 1 tsp. lemon juice
• 2 c. saltine cracker crumbs
• 1 Tbsp. parsley flakes
• 2 (12 oz.) containers fresh standard oysters
• 2 eggs, beaten
• 1 c. half and half

1. Saute onion in butter until tender.
2. Remove from heat and stir in next 4 ingredients.
3. Combine cracker crumbs and parsley flakes. Preheat oven to 350u0b0.
4. Drain oysters, reserving 1/3 cup liquid. Sprinkle 1/2 cup cracker crumbs in bottom of lightly greased 8-inch square baking dish; layer half of oysters and half of remaining cracker crumb mixture.
5. Drizzle with half of the butter mixture.
6. Repeat layers.
7. Combine eggs, half and half and reserved oyster liquid.
8. Mix well.
9. Pour over oyster layers.
10. Bake for 40 to 45 minutes or until set.

onion, butter, celery salt, red pepper, worcestershire sauce, lemon juice, saltine cracker crumbs, parsley flakes, oysters, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=607355 (may not work)