Baked Oysters and Wild Rice

I have done absolutely nothing worth while all weekend, but it's not my fault. My friend, Joyce at Octoberfarm, sent me two boxes, yes boxes, of cookbooks. I have been taking cookbooks to bed with me. There are recipes in those books I haven't thought about in years, and love. Recipes I can't wait to try and share with you. What a wonderful year this is going to be.

Some people think you can't be too rich or too thin. I think you can't have too many really good recipes. This is an old favorite I haven't made for 10 years or more.

Baked Oysters and Wild Rice
4 servings
print recipe
adapted from A Cookbook by The Junior League of Savannah, Inc.

1 cup oysters (sneak in a few more)
1/2 cup wild rice, raw
1/2 cup butter melted
2 1/4 cups cracker crumbs (I use saltines and whole wheat Ritz)
1/8 to 1/4 teaspoon Tabasco
3 tablespoons butter, melted
Chicken broth

Drain oysters thoroughly and reserve liquid. Check for shell pieces. Precook wild rice until it begins to open.

Combine 1/2 cup melted butter, cracker crumbs and Tabasco. Arrange in layers in buttered casserole in this order: 1/2 crumb mixture, 1/2 wild rice, 1/2 oysters; repeat. Top with 3 tablespoons melted butter. Add enough chicken broth to oyster liquor to make 1 1/2 cups and pour over casserole. Top with remaining crumbs.

Bake in covered casserole 30 to 40 minutes at 350 degrees F. Uncover and bake 15 minutes or until light brown.