OYSTERS CASINO

24 slices bacon, chopped
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
1 tbsp salt
1/8 tsp pepper
3 tbsp lemon juice
1 tbsp plus 1 tsp Worcestershire sauce
1/8 tsp hot sauce
4 cans (12 or 16 oz each) fresh Select oysters, drained
TO SERVE:
chopped fresh parsley (optional garnish)
Buttermilk cornbread (recipe follows)
Cooked country ham slices

Preheat oven to 400 degrees F. Lightly grease 2 (13x9x2-inch) baking dishes.

Fry bacon in a large skillet until transparent.

Add vegetables; saute until vegetables are tender and bacon is crisp. Stir in salt, pepper, lemon juice, Worcestershire sauce, and hot sauce; set aside.

Place oysters in a single layer in prepared baking dishes; spread bacon mixture over oysters.

Bake at 400 degrees for 10-12 minutes. Place the baked oysters in a chafing dish to serve; sprinkle with parsley, if desired.

TO SERVE:
Slice cornbread squares in half horizontally; top one half with a country ham slice, and spoon oyster mixture over other half.

BUTTERMILK CORNBREAD

2 cups plain cornmeal
2/3 cup all-purpose flour
2 tsp baking powder
1 tsp salt
1/2 tsp soda
2 eggs, beaten
2 cups buttermilk

Preheat oven to 400 degrees F. Grease 2 (8-inch) square baking pans.

Combine dry ingredients; add eggs and buttermilk, mixing well. Pour batter into prepared pans.

Bake at 400 degrees F for 20 min or until lightly browned. Cut into squares.

Servings: 16
Source: Magazine Clipping