Welcome, everyone. I hope you’ve already added Patricia Neely-Dorsey’s peach cobbler recipe to your Valentine’s Day menu. Today, we’re going to talk about another great southern desert and one of the richest side dishes this side of the Mason-Dixon line.
A lot of people may think that writers, other than cookbook writers, can’t cook. Au contraire. Ernest Hemingway loved to pan-fry freshly caught fish wrapped in bacon over an open fire. And William Faulkner is rumored to have been great at preparing his favorite recipe for salmon croquettes, which he got from the can of pink salmon.
Of course, Faulkner was a southerner, and we southerners have a singular relationship with food—certain kinds of food, anyway. My mother was a quintessential southern lady who loved to serve good food, but who was not particularly fond of cooking. Consequently, her favorite dishes were delicious but simple to prepare. Since I had rather write than cook, I’ve adopted Mother’s best recipes for my own. And I share them with you today. You can’t go wrong with pecan pie on any occasion. And scalloped oysters are great for holidays or for making any meal more festive.
Enjoy both with your family or special someone this Valentine’s Day, and I guarantee you’ll have a meal worth writing about.
3 whole eggs beaten
¾ cup sugar
½ cup white Karo syrup
pinch of salt
1 teaspoon vanilla
1 stick melted butter
Combine all ingredients and pour over approximately ¾ cup chopped pecans in pie shell.
Bake at 300 degrees for approximately one hour.
See? Very simple, but oh, so good.
Makes 4 servings
Drain 1 pint oysters (reserve liquor)
Combine 6 tablespoons cream and the oyster liquor
Combine 1/2 cup melted butter and 1 cup cracker crumbs
Plan to use two layers of oysters (no more) and three layers of crumbs.
Grease a baking dish and cover it with a layer of crumbs, then proceed to build up the four other alternate layers of oysters and crumbs.
Season each layer of oysters with salt and paprika and pour half of the combined oyster liquor and cream over it. The top layer of crumbs should be dry. Dot it with butter.
Bake the oysters for 20 minutes in a hot oven (400 degrees).
Doesn’t that just make your mouth water? Don’t forget to leave a thoughtful comment below, and you’ll be entered to win the food-inspired prize donated by author/editor Zetta Brown. And tomorrow check NancyKay Wessman’s recipe for ratatouille.