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My favorite holiday recipe By Linda Waggener This is my favorite, not because of the taste, though that is yummy, but because my husband Ed first created it with flair at holiday time when our sons were little, and while it bubbled and browned in the oven he read to them from Lewis Carrol who wrote the funny oyster saga in his Walrus and the Carpenter: ...I weep for you, the Walrus said: I deeply sympathize. With sobs and tears he sorted out those of the largest size, holding his pocket-handkerchief before his streaming eyes. O Oysters, said the Carpenter, Youve had a pleasant run! Shall we be trotting home again? But answer came there none, and this was scarcely odd, because theyd eaten every one. The Scalloped Oyster recipe which follows was handed down through Eds mothers family (Audrey Lee Chelf Waggener), of Knifley, who were, according to Eds sister Jean, bakers of food, more than fryers of food, as the Waggener side was more prone to be. Ed and his cousin/brother Bob Chelf often explained to their children, Pen and Tom Waggener, and Jenny and Amy Chelf, that Chelfs were different, reserved, quiet, solitary, studious, even yes, perhaps curious, but they loved fine food and good humor. And thats what we had plenty of at holiday time in Columbia when Bobs wife Andi and I would shop, organize, then stand back and enjoy as our good husbands/dads held court with the children. RECIPE 2 or 3 cans of oysters (as many as you can afford) Old fashioned soda crackers Butter and half-and-half cream Worcestershire sauce & Tobasco sauce Pepper Grease a baking dish. (We use a Corning 6 x 6 x 3 size). Cover the bottom of the dish with a layer of crumbled crackers. Add pats of butter 1 apart on top of cracker layer. Add a layer of oysters (save the liquid aside). Douse with Tabasco, Worcestershire, and pepper to taste. Repeat above layering to fill pan up to within one layer from top of dish. Next, mix oyster liquid and half-and-half cream. Slowly and evenly pour over contents of pan until liquid is just visible on the sides, and contents of pan are well moistened. The last layer should be added, and then a final layer of cracker crumbs over the top. Moisten and smooth to form a cracker crust. Place very thin pats of butter on top. Bake in oven pre-heated to 350 degrees approximately 45 minutes, or until top is browned and crusty. It would be very nice to have your family's favorites here to share with readers. If you have one handy, e-mail it to Linda@ColumbiaMagazine.com Or fax 270-384-3603. Thank you for reading and Happy Holidays! This story was posted on 2003-12-24 11:36:54
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