(A staple at Southern Thanksgiving and Christmas dinners. Fresh oysters should be bought only in months with an "R" in them.)

1/2 bag oyster crackers
1 lb. oysters with juice
1/2 pt. half & half (will not use all of this)
Salt & pepper to taste
1 tsp. Worcestershire sauce (or more if desired)
1 stick butter, melted

Put oyster crackers between two towels and roll over the top with a rolling pin to crumble the crackers. Spread melted butter over crumbs in a separate bowl and set aside. In a buttered casserole dish, place one layer of the cracker and butter mixture, one thorough layer of oysters, salt and pepper. Let the oyster juice fall where it may in the mixture. Add another layer, and continue until you run out of ingredients. Place uncrushed oyster crackers on top.

Mix the half and half, Worcestershire sauce, and any remaining oyster juice in a separate bowl. Pour this liquid into the casserole dish making sure it reaches the bottom of the dish and surrounds each layer of oysters thoroughly. Bake at 400 degrees for 30 minutes.

Calories - thousands. Cholesterol - Lots. Taste - Superb (especially when served with duck or other game birds)