Do you have a good recipe for scalloped oysters? Over the holidays I had them for the first time and absolutely loved them! Since then, I have tried two recipes that were just OK. Can you help? -Doris Connelley

This recipe is a variation of one that has been in the Biancke family for over 100 years. Thanksgiving, Christmas and New Years Eve wouldn't be the same without scalloped oysters. You might want to serve them for Valentine's Day.

Be sure to use enough half-and-half to moisten the crackers well but not to the point of making them soggy. For this recipe I tend to use fresh shucked oysters packaged in their liquid which are available in fresh seafood department at the markets.

Fresh oysters are available year round but are best in the fall and winter because oysters spawn during the summer and become soft and a bit fatty. Fresh oysters are graded by their size. The smaller the oyster the younger and more tender it will be.

Scalloped Oysters

1 quart oysters, undrained 5 cups crushed round buttery crackers (about 2 1/2 sleeves) I use either Ritz-type or Keebler Club-type crackers, crushed 1 tsp. salt 1/2 - 1 tsp. cayenne pepper (or to taste) 1 Tbsp. Worcestershire sauce (or more to taste) 2 cups half-and-half 1/4 cup unsalted butter, cut into small pieces or melted

1. Drain oysters, reserving 1/4 cup liquid from container. 2. Place half of cracker crumbs in a buttered 13x9x2-inch baking pan. Arrange oysters over crumbs. Sprinkle with salt, pepper and Worcester sauce. Top with remaining crumbs; drizzle with reserved oyster liquid and half -and -half. Top with butter. Bake at 375 degrees for about 30 minutes or until bubbly. Serves 8

This recipe may be assembled one day ahead of time. Let stand at room temperature about 30 minutes before baking.

Looking for a favorite recipe? E-mail Marge Biancke at a2mailbox@comcast.net.