Oyster Pie

Ingredients:
• 3 cups Jiffy mix or Bisquick
• 1 cup water (approximately)
• 1 quart oysters
• 1 stick butter or margarine
• salt and pepper to taste
• 1 pint milk

Preparation Instructions:

Mix Jiffy mix with enough water to form a soft dough. Use 2/3 of the dough for the bottom crust; roll out and place in a casserole dish. Bake for 15 minutes at 375 degrees. Meanwhile, drain oysters, reserving liquid. In saucepan, combine washed oysters, butter, salt and pepper. Cook until oysters curl. Add warmed milk and 1/2 of the reserved liquid from the oysters. Spoon oysters and liquid into cooked crust. Roll out remaining dough for top crust and layer over top of casserole. Bake at 375 degrees until crust is golden brown.

Fresh shucked oysters will arrive in 16oz glass jars or one gallon plastic tubs, sealed and dated. Refrigerate upon arrival. All oysters are good thru the date shown on the container.(usually about 10-14 days.)

Live shell oysters will keep 3-4 days if properly refrigerated.

Oysters can be used in a variety of ways, including fritters, oyster stew and casseroles. The recipe is really up to you.