Port Jefferson Scalloped Oysters
Serves 4

Ingredients		Method
2 dozen	Oysters	Cook the potatoes with their skins in water. Let the potatoes cool and slice. Open the oysters, saving the oyster liquor. Butter a baking dish, rub its sides with garlic and sprinkle with cracker crumbs. Put in a layer of potatoes, followed by a layer of oysters, and continue layering. Sprinkle parsley, onion, pieces of butter, green pepper, and salt and pepper on each layer. Top off with a layer of potatoes. Sprinkle the top layer with the cracker crumbs and the cheese. Pour the milk blended with 2/3 cup of the oyster liquor, into the dish. Bake for 20-25 minutes at 350° F.
4	Potatoes
	Cracker or bread crumbs
1 1/ 2 tsp.	Parsley, minced
1	Onion, chopped
1 1/ 3 tsp.	Butter or margarine
	Salt and pepper to taste
	Cheese, American or low fat, grated
1 1/2 cups	Milk
1/ 4 cup	Green pepper, finely chopped
1 clove	Garlic

Recipe from the Long Island Seafood Cook Book by J. George Frederick