RECIPES USING OYSTER CRACKERS RECIPES

Steps:

• Preheat oven to 400°.
• Drain oysters well, reserving liquid.
• Generously grease a shallow 1-1/2-quart casserole dish.
• Sprinkle half the crackers over the bottom.
• Lay half the oysters on top of crackers.
• Sprinkle with half the onions, parsley, lemon juice, salt, pepper and Worcestershire sauce.
• Dot generously with butter and pour half the cream, milk and reserved juice from the oysters.
• Repeat the layers but save the remaining cracker crumbs for the top.
• Add a dash of Tabasco if desired before covering with the crumbs.
• Cover with the remaining cracker crumbs.
• Dust enough with paprika to make it really red on top.
• Bake 30 minutes or until the casserole is set (when you jiggle it, it shakes like set Jello).
• Serve hot.

Steps:

• Position rack in top third of oven and preheat to 450°F. Finely chop garlic in processor. Add spinach, watercress and green onions to garlic. Process, using on/off turns, until mixture is finely chopped. Transfer mixture to medium bowl.
• Combine butter, breadcrumbs, Pernod, fennel and hot sauce in processor. Process until well blended. Return spinach mixture to processor. Process, using on/off turns, just until mixtures are blended. Season with salt and pepper. (Can be made 8 hours ahead. Cover; chill.)
• Sprinkle rock salt over large baking sheet to depth of 1/2 inch. Arrange oysters in half shells atop rock salt. Top each oyster with 1 tablespoon spinach mixture. Sprinkle with cheese. Bake until spinach mixture browns on top, about 8 minutes.