| CREAMY OYSTER CASSEROLE |
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6 servings4 cans (8 ounces each) oysters * 1/4 cup CRISCO Shortening 1/4 cup chopped onion 1/4 cup all-purpose flour 1-1/4 teaspoons salt 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 cup milk 2 teaspoons grated lemon peel 2 teaspoons lemon juice 1 teaspoon Worcestershire sauce 2 tablespoons snipped parsley 2 cups cooked elbow macaroni 1/2 cup fine dry bread crumbs Preheat oven to 350ºF. Drain oysters, reserving 1 cup liquor. Set aside. Melt Crisco in a heavy skillet over medium heat. Add onion; cook until crisp-tender, stirring occasionally. Stir in flour, salt, pepper, and nutmeg; cook until bubbly. Remove from heat. Gradually stir in milk and reserved oyster liquor, stirring until smooth. Cook, stirring constantly, over medium heat until sauce boils and thickens. Cook and stir for 1 minute. Remove from heat. Stir in lemon peel, lemon juice, Worcestershire sauce, parsley, and oysters. Fold in cooked macaroni and turn into a 2-quart baking dish. Spoon crumbs around edge. Bake at 350ºF for 30 to 35 minutes or until heated and crumbs are browned. *If fresh oysters are used, consistency will be thinner. Salt may be increased to 1-1/2 teaspoons. |
