What's Cooking? - Oyster Casserole

This is my favorite Thanksgiving recipe. I actually love Oyster stuffing, something like the Natives might have made for the Pilgrims. Corn Bread, Pecan, Oyster and Celery stuffing. But not everyone in the family likes Oysters and most prefer traditional stuffing. I used to hate it, because my mom made it too pasty and always had problems cooking the bird.

I'll never forget the year she cooked a frozen Turkey and served it raw. My Uncle by marriage to her sister, sat and politely ate, until we took it away from him. We didn't have microwaves back then, so it was another 2 hours in the oven while we ate the sides first. Turkey was an after dinner snack.

We don't always make the oysters, because they are expensive and only a few of us like them (me) so on the years we do it's quite a treat. The funny thing is, they taste even better cold the next day, and the crackers are the best part.

1 Pint Raw Oysters
1 Stick Butter
1 Pint Heavy Cream
1/2 box of Saltine Crackers crushed
Salt and Pepper to taste

Grease a small casserole or souffle dish. Divide crackers into thirds, Line the bottom of the dish with 1/3 of the crackers. Top with 1/2 of the oysters. Dot the oysters with 1/2 stick of butter sliced, sale and pepper. Cover with another 1/3 of the crackers and repeat the oyster layer. Top with remaining crackers. Pour the Cream over the casserole, making sure to distribute as well as you can.

Bake your casserole uncovered at 350 degrees F for 45 minutes. Let the casserole stand for 30 minutes before serving.

What's Cooking - Corn Souffle

Sunrise on the lake this morning was beautiful. Variegated bands of Rose and Aqua, through the bare trees, reflected on the lake. The bare trees reminded me that somehow I missed the fall colors this year. I think it didn't last long, and I was a very busy girl woman.

I've missed a bit here, so I want to make it up to you. Some of my family Thanksgiving recipes. Here's one that we wouldn't love without, or would the kids. We call it Corn Souffle, but it's also called Corn Scallop and our version is not so fluffy, so Scallop might be a better name. Maybe Corn Casserole is best. Call it whatever you want. It's out of this world.

CORN SOUFFLE                                                  

1 can whole kernel corn undrained

1 can cream style corn

2 eggs slightly beaten

1 cup sour cream

1 small package of corn muffin mix (like Jiffy)

dash of salt 

Mix all ingredients by hand until dry mix is moistened and ingredients are distributed well.

Pour into a greased casserole or souffle dish. Bake at 350 deg F for 35 to 40 minutes. It should be moist and firm, but not wet in the middle. Top should be lightly brown. It will puff up in the oven, but flatten back when cooled.

Serve warm. I like to add a pat of butter on top to make mine even more decadent.