Serves 4
1 pint large shucked oysters
1/2 to 3/4 cup half-and-half
3 cups soft bread crumbs
1/2 cup margarine or butter, melted
1 teaspoon salt
1/4 teaspoon pepper
Paprika

Arrange oysters (with liquid) in greased rectangular baking dish, 12x7x2 inches. Pour about half of the half-and-half over oysters.

Mix remaining ingredients; sprinkle over oysters. Top with remaining half-and-half (liquid should come about 3/4 of the way up on oysters). Sprinkle with paprika. Cook uncovered in 375° F. oven until hot, 30 to 40 minutes.

Scalloped Oysters
1 qt. oysters in liquor or juice
4 tbs. cream
1 tsp. worcestershire sauce
1 cup white bread crumbs (soft)
2 cups cracker crumbs
1 cup melted butter

Combine 3/4 cup oyster liquor with cream. If you do not have enough
oyster liquor to equal 3/4 cup, add more cream. Stir in worcestershire
sauce. Mix bread and cracker crumbs together. Add butter. Place a
thin layer of crumbs on the bottom of a 1 1/2 qt. casserole. Add a layer
of oysters, 1/3 remaining crumbs and the 1/2 the oyster liquor-cream
mixture. Repeat ending with crumbs. Don't use more the 2 layers of
oysters. Bake at 400 degrees for 30 min. Six to eight servings.