These are the baked oysters I grew up eating from my great-grandmother. Nothing fancy…best with the freshest oysters you can get. So…really not a good choice for a month without an r in the name.
1 qt oysters, cooked in juice.
Saute 3 or 4 stalks celery, parsley, 1 bell pepper, chopped fine, 1 stick butter, 1 large onion (chopped). Toast to light brown 1/2 loaf bread, grated. Pour oysters into vegetables, thicken with bread crumbs. Season with Tabasco, chili powder (lots). Preheat oven to 450. Bake 12-15 minutes or until crumbs on top are toasted and dish is warmed through and bubbly. Serves 6.