Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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A Year-Round Guide to Franklin and Nantahala

½ cup cracker crumbs ½ cup butter, melted 1 pint oysters 1 cup fine bread crumbs Salt, pepper, and paprika to taste Combine ¼ cup cracker crumbs and ¼ cup

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Rosemary and Goat Cheese Strata

½ cup cracker crumbs ½ cup butter, melted 1 pint oysters 1 cup fine bread crumbs Salt, pepper, and paprika to taste Combine ¼ cup cracker crumbs and ¼ cup

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Scalloped Oysters

Original to the Rudisill oyster supper, this classic combo makes for a memorable meal.

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½ cup cracker crumbs
½ cup butter, melted
1 pint oysters
1 cup fine bread crumbs
Salt, pepper, and paprika to taste

Combine ¼ cup cracker crumbs and ¼ cup melted butter in a shallow, greased baking dish. Spread evenly in a thin layer. Cover with half of the oysters, and season to taste. Make a second layer of cracker crumbs and melted butter. Cover with remaining oysters, season, and top with bread crumbs. Moisten with oyster liquor. Bake, uncovered, at 350° for 30 minutes.

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This story was published on Sep 29, 2012

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.