Betty Howard, whose late husband was Hopkinsville pediatrician Dr. Ron Howard, shares a recipe from his family for scalloped oysters. It was handed down from Ron’s maternal grandmother to his mother.
Betty notes, “Sadly, this is one Thanksgiving dish that doesn’t warm up well.”
Scalloped Oysters
INGREDIENTS
- One large can of fresh oysters (from grocery store’s seafood section)
- Saltine crackers
- Butter
- Half and half cream
- Salt and pepper
INSTRUCTIONS
- Line a buttered 8-by-8-inch dish with one layer of crushed saltine crackers.
- Place half of the oysters on top. Dot the oysters with pats of butter.
- Layer again, then sprinkle a light layer of saltines on top. Use the cream to almost saturate the layers.
- Bake at 350 about 45 minutes.
Hoptown Chronicle is an independent, nonprofit news outlet that is dedicated to providing fair, fact-based reporting for people who care about Hopkinsville, Kentucky. We believe that public service journalism serves the community's social, cultural and economic wellbeing by fostering knowledge, connection and meaning.
