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While a fresh, cold Apalachicola Oyster on the half shell is hard to beat, “Miss Alice's” famous Oyster Casserole is one of our local favorites. We’ve also compiled over a dozen flavorful recipes from the Philaco Woman’s Club of Apalachicola below:

Alice LeavinsAlice’s Oyster Casserole

2 Tablespoons Butter
1 Pint Oysters - drained
1 Cup Half and Half Milk
1 Tube of Saltine Crackers
1/2 Cup Shredded Cheddar Cheese

Pre-heat oven to 400 degrees. Simmer oysters in butter until the oysters curl. Add the half and half milk, remove from heat. Crumble the tube of saltine crackers, and add to the butter and oyster mixture. Set aside. Spray an 8” X 8” X 2” casserole dish with a non-stick cooking spray. Spread oyster mixture into pan and sprinkle the top with shredded cheddar cheese.

Bake in a 400 degrees oven for 12 to 15 minutes.

The following recipes are from The Philaco Woman’s Cookbook.

This is a collection of recipes contributed by members and friends of the Philaco Woman’s Club of Apalachicola. While we do not claim originality for all these recipes, we vouch for their excellence. Much of the time we “cook by ear” or experiment until we get the taste just right, but all of our recipes are ones that we are delighted to share and we guarantee you will enjoy preparing and serving them.

Apalachicola, known for generations as having a bay that produces quality oysters, has a rich history as well. Many of these Apalachicola recipes have been passed down from generation to generation, and some of them were in the original cookbook published by the Club in 1928, How We Cook in Apalachicola. These recipes are a part of the history of Apalachicola and the Philaco Woman’s Club.

If you would like more information on the Philaco Woman’s Club of Apalachicola or to order their cookbook, you may write to them at: Apalachicola Cookbook- The Philaco Woman’s Cookbook, P.O. Box 983, Eastpoint, FL 32328.


1 pt. small oysters
¼ c. chopped onion
2 Tbsp. melted butter
¾ c. milk
½ c. Carnation cream
Salt and pepper

Sauté onions in melted butter, but do not brown. Add oysters with their own juice. Simmer about eight minutes, until edges of oysters curl. Heat milk and cream, but do not boil. Add to oysters. Serve with oysterette crackers. May add a dash of parmesan cheese.


Wipe oysters dry and lay in a flat dish. Cover with mixture of melted butter, cayenne pepper or pepper sauce and lemon juice. Marinate for ten minutes, turning frequently. Take out and proceed as in any other oyster fry.
From 19th Century Cook Book


For best results, prepare oysters or shrimp several hours ahead and refrigerate. Remove any shell from oysters. Drain well. Shell and devein shrimp, leaving last joint and tail on. Dust in mixture of flour and cornstarch, equal parts, seasoned with salt and pepper. Dip in slightly beaten egg to which one tablespoon of water has been added. Roll in fine cracker crumbs made from saltines, crushed and rolled. Place on baking sheet and refrigerate until ready to fry. Drop into deep hot fat and brown quickly; drain.


16 to 20 standard oysters
2 Tbsp. butter
5 slices American cheese
1 ½ c. crushed saltine crackers
¼ c. milk

Mix oysters, butter, cheese and milk in small saucepan. Cook until cheese is melted. Add crackers until mixture is firm, and not runny. Place mixture in individual casserole dishes and put one piece of cheese on top. Sprinkle with paprika. Place under broiler until cheese is slightly melted. Brush with butter before serving.


1 pt. oysters, drained
¼ tsp. salt
4 Tbsp. butter
1/8 tsp. paprika
1 c. bread crumbs
4–6 slices bacon

Rub skillet with garlic clove. Melt butter and brown the bread crumbs. Season with salt and paprika. Place oysters in shallow pan, in one layer, if possible. Cover closely with crumbs and bacon, cut in one inch pieces. Bake at 425 degrees until bacon is crisp.


2 Tbsp. cooking oil
1/3 c. tomato paste
1 large clove garlic
¼ lb. spaghetti
2 c. canned tomatoes
Salt and pepper
1 qt. oysters
1 small onion, diced

Cook onion and minced garlic in cooking oil until clear. Add tomatoes and paste; simmer twenty minutes, stirring to prevent burning. Add one and one-half quarts water and bring to a boil. Add spaghetti, oysters, salt and pepper. Cook until spaghetti is done.


2 c. diced cooked chicken
1 c. chicken gravy
1 c. milk
1 c. small oysters
1 Tbsp. flour
1 Tbsp. butter
1 Tbsp. chopped parsley
1 tsp. salt
1 Tbsp. chopped celery
¼ tsp. pepper

Pie Pastry:
2 c. flour
¾ tsp. salt
2/3 c. shortening

Put chicken in saucepan. Add gravy, milk, and oysters. Simmer 30 minutes. Melt butter and mix to a smooth paste with flour. Stir paste into chicken mixture. Bring to a boil. Add salt, pepper, parsley and celery. Line a greased baking dish with plain pie pastry. Pour in mixture. Cover with pie pastry. Bake in moderate oven at 350 degrees until well browned, about 20 to 30 minutes. Serve hot. Serves six.


2 c. spaghetti
½ c. butter
1 c. oysters
½ c. milk
1 c. grated cheese
Salt and pepper

Cook spaghetti in two quarts of rapidly boiling water and one teaspoon salt for twelve minutes. Drain. Place a layer of spaghetti in a buttered one and one-half quart baking dish. Top with half of the oysters and grated cheese and butter, and season with salt and pepper. Add another layer the same way. Combine milk and oyster liquid and pour over all. Bake at 350 degrees for 30 minutes. Makes four to six servings.


3 Tbsp. butter
1 c. sliced mushrooms, fresh
3 Tbsp. flour
1 c. milk
¼ tsp. celery salt
½ tsp. salt
1 tsp. lemon juice
Pastry for a 2-crust 8 inch pie
Dash pepper
1 pt. shucked oysters

Preheat oven to 425 degrees. In saucepan, heat butter; add mushrooms and cook until wilted. With a wire whisk, stir in the flour. Meanwhile, bring the milk to a boil and add to the mixture, stirring vigorously until thickened. Add seasonings, lemon juice and oysters with their liquor. Line bottom and sides of pie pan or small casserole with pastry, rolled to one-eighth inch thickness. Add oyster mixture and cover with remaining pastry. Seal edges and gut gashes in top to allow steam to escape. Bake until brown, about 30 minutes.


1 qt. oysters
2 Tbsp. minced green pepper
1 ¼ c. crushed saltines
1 clove garlic, minced
½ c. butter
1 Tbsp. Worcestershire sauce
2 Tbsp. flour
2 Tbsp. minced onion
1 Tbsp. lemon juice

Heat oysters in own juice. Melt butter in saucepan; add flour and brown. Pour over oysters. Add seasonings and one cup saltines. Put in baking dish, top with remaining saltines and bake 30 minutes at 350 degrees.
19th Century Cook Book


1 pt. select oysters
1/8 tsp. pepper
12 slices bacon
1/8 tsp. paprika
½ tsp. salt
2 Tbsp. parsley, optional

Drain oysters and lay each oyster across half a slice of bacon. Sprinkle with seasonings and chopped parsley. Roll bacon around oyster and fasten with toothpick. Place oysters on a rack in shallow baking pan. Bake in hot oven, 450 degrees, about 10 minutes or until bacon is crisp. Remove toothpicks and serve. Serves 6


5-6 c. bread crumbs
½ c. cold water to moisten
½ c. melted butter
¼ tsp. thyme
½ c. chopped onion
1/8 tsp. black pepper
1 pt. Apalachicola oysters
1 tsp. salt
1 tsp. sage
1 egg, beaten

Combine all ingredients. Pour into greased three quart casserole. Bake at 350 degrees for one hour. Serve eight to ten. Serve with turkey or game.


1 pint oysters
1 c. (including oyster liquid) thin cream
2 c. crushed crackers
¾ tsp. salt
½ c. butter
Dash of pepper
¼ tsp. Worcestershire sauce

Drain oysters. Layer crackers and oysters in buttered 1 ½ quart dish. Dot crackers with butter. Top with a layer of crackers and dot with butter. Mix oyster liquid, cream, Worcestershire sauce, salt and pepper. Pour over all. Microwave 4 minutes; turn dish; cook 8 minutes more. Makes 4 servings.

Recipe QuickLinks
Alice’s Oyster Casserole
Apalachicola Oyster Stew
Deviled Oysters
Fried Oysters Or Shrimp
Escalloped Oysters
Baked Oysters
Oyster Stew
Oyster And Chicken Bake
Oyster-Spaghetti Bake
Oyster Pie
Williamsburg Oysters
Pigs In Blankets
Apalachicola Oyster Dressing
Scalloped Oysters