This recipe is courtesy of family historian Danette Rossi Taylor. Danette comes from a large family of 12 children raised in Richmond, Virginia. This recipe comes by way of her brother Stephen. Stephen is a single father raising five children and as a result, he quickly became a great cook. When the Rossi family gathers together for Thanksgiving, all siblings brought a dish. Stephen introduced this recipe to the family Thanksgiving meal and it was a hit. Now all the Rossi siblings had adopted this recipe as part of their Thanksgiving tradition and it is destined to become a family favourite for future generations.
The Rossi Family Corn and Oyster Casserole
Cream corn, 3 - 16 oz cans
Select oysters 1 pint
Eggs 2
Butter 2 tbs.
Old bay seasoning 1 tsp
Bread crumbs, unseasoned 1 ½ cups
Mix corn with liquid from oysters and eggs
Sauté oysters with butter until edges start to curl, remove from heat
Halve or quarter oysters depending on size, add to corn mixture
Add enough breadcrumbs to thicken mixture and season with old bay
Sprinkle the top with the rest of the breadcrumbs and bake at 350F for 45-60 minutes until browned and set.
Looking for more old-fashioned family recipes courtesy of family history bloggers:
Squishy Meat and Gravy
Mama's Copper Pennies
Mama's Cornbread
Swiss Steak
1950's/60's Clam Dip
Scallop Potatoes
or more recipes here
