Oyster casserole

 
                              Oyster Casserole
 
 Recipe By     : Betty Crocker's New Cookbook
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dishes                      Seafood
                 Theme Week
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pint          oysters -- shucked, drained
    2      medium        tomatoes -- chopped
      1/2  cup           half and half
   20                    crackers -- crumbled, (2 cups)
      1/2  cup           margarine -- or butter, melted
      1/2  teaspoon      salt -- optional
      1/2  teaspoon      ground cumin
      1/4  teaspoon      allspice
      1/8  teaspoon      ground red pepper
 
 ** As garnish Lemon or Lime wedges **
 Heat oven to 375 Deg. F.
 Mix oystes and tomatoes; arrange in ungreased rectangular baking dish,
 11 x 7 x 1 1/2 inches.  Pour 1/4 cup of the half and half over mixture. 
 Mix remaining ingredients except lemon wedges; sprinkle over oysters and
 tomatoes.  Pour remaining half and half over crumb mixture.
 Bake uncovered about 30 minutes or until light brown.  Garnish with
 lemon wedges.
 
 
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 NOTES : Notes:  
 Published by Macmillan A Simon & Schuster Macmillan Company
 Copyright 1966 by General Mills Inc. Minneapolis, Minnesota
 ISBN 0-02-861764-9