Name: Southern Oyster Casserole
Yield: Makes 10 to 20 servings as a starter
Ingredients: 2 quarts oysters; 1/4 pound (1 stick) butter; 3 whole scallions, chopped; 1 green or red bell pepper, seeded, deribbed, and chopped; 1/2 pound mushrooms, sliced; 1/4 cup flour; 1 cup heavy cream; 1/4 cup grated imported Parmesan cheese; Freshly grated nutmeg; 1/2 teaspoon paprika; Salt; Freshly ground black pepper; 1/2 cup bread crumbs

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Southern Oyster Casserole

This dish is a holiday staple in Southern coastal cities. It can be served with the rest of the meal on the holiday buffet table, but my friend Marion likes to have it ready to go in the oven in case the meal is delayed and tempers get short. It soothes and warms enough to keep the hungry waiting. I'd set out little bread-and-butter plates and forks and put the casserole in the living room.

Not all inland eaters have acquired a taste for oysters; they are especially delicious during winter holidays as either a traditional delicacy or exotic fare.

Recipe notes

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