Recipe by Peggy Evans

1 pint oysters — cleaned — With liquid reserved
1/2 cup cracker crumbs
1/2 cup bread crumbs
1/2 cup melted butter
1/2 cup celery — chopped
1/2 cup green bell pepper — chopped
1/4 cup heavy cream
salt and pepper — to taste
pinch nutmeg
Preheat oven to 450.
Mix the bread crumbs, cracker crumbs and butter.
Sprinkle a thin layer of the cracker mixture in a shallow buttered baking dish.
Cover the crumbs with half the oysters, celery and green pepper.
Sprinkle with salt and pepper and a pinch of nutmeg.
Add a few tablespoons of oyster liquid and half the cream.
Repeat.
Cover top with rest of crumbs.
Bake 20 minutes.
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Serving Idea:
Served at holiday meals.
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NOTES:
This is a dish Nicole tolerates because I love it!

Yield: 4 servings