1 loaf Italian bread
8 slices bacon
1/2 pt. (8 oz.) shucked Maryland oysters, drained
Flour for sprinkling
2 med. tomatoes
Salt and pepper to taste
1/2 c. sour cream
1 tsp. horseradish

Slice bread lengthwise; scoop out soft bread inside to form a shell.

In skillet, fry bacon until crisp. Remove and drain. Sprinkle oysters with flour and fry in bacon fat until browned on both sides. Remove and keep warm. Slice tomatoes and cook in remaining bacon fat until heated through. Remove from skillet and sprinkle with salt and pepper.

Layer bacon, tomatoes and oysters in the bread shell and wrap in aluminum foil. Bake at 350 degrees until heated through, 15 to 20 minutes. Cut diagonally into slices.

Mix sour cream and horseradish and serve as a sauce. Makes 4 servings.