Martha Meyers from Manchester was looking for a "good old-time" recipe for oyster dressing. Jeff Tiedeman, the food editor at the Grand Forks Herald in North Dakota, saw Meyer's request and shared his family's recipe for the dressing that was passed down to him from his grandmother. He says that he now makes this delicious dressing, as do several of his cousins.
His recipe calls for Holland Rusk crackers, a light, crisp, toastlike cracker that may or may not be available in your grocery store but that can be ordered on line from amazon.com and specialty food sites. Tiedeman says that when he has been unable to get the crackers, he has substituted saltines.
No doubt this dressing is rich and a little will go a long way, but it makes a very special side dish, particularly as an accompaniment to a traditional holiday meal.
Kathleen Valeriano from Utica, N.Y., is looking for a recipe for no-bake lime cheesecake that appeared in the September 1981 issue of Woman's Day magazine. She still has the cover of the magazine with the cheesecake on the cover, but she lost the recipe.
Rose Berlin from Baltimore is looking for a recipe she lost many years ago for an orange loaf cake that has a crusty top.
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Baked oyster dressing
Makes: 8 to 10 servings
1 quart raw oysters (drained with liquid reserved)
1 cup crushed Holland Rusk crackers
1 cup butter, softened
2 cups crushed saltine crackers
1/4-1/2 cup half and half
Preheat oven to 350 degrees. Combine the Holland Rusk and the saltine cracker crumbs. Add butter and mix thoroughly.
Spray a 9-by-9-inch pan with nonstick cooking spray or vegetable oil. Layer the bottom of the pan with half of the cracker mixture and then top with the oysters. Add remaining cracker mixture. Pour the reserved oyster juice and the half and half over the ingredients.
Bake at 350 degrees for about 50 to 60 minutes.