There's something to be said for the taste buds of dentists - especially one working in the Prairies during the 1930s.
Dr. Carson, who cared for Lindy Sisson's mother's and grandparents' dental hygiene some 80 years ago, shared a Christmas brunch recipe that is still in Sisson's family today.
"My Grandpa Ben Young made these for Christmas Day brunch - after opening stockings and presents. And my parents, Hal and Doreen Sisson, continued the tradition," said Sisson, executive director of The ACT and Maple Ridge and Pitt Meadows Arts Council.
Now, she is passing it along, so more people can consider making it a family Christmas tradition.
She serves it with scrambled eggs and hash brown potatoes.
Angels on Horseback
fresh (or frozen) oysters, 1-2 tubs depending on how many you want to make (we usually do a dozen)
Whisk 2 eggs in bowl (do more if needed)
a smidge of mustard soda biscuit crackers (roll with rolling pin to crumble) package of bacon
Drain and rinse oysters, dip in egg mixture, roll in cracker crumbs and wrap in bacon, using tooth picks to hold together.
Place on broiling pan and broil in oven. Turn once and cook until bacon crisp.
Serve with seafood cocktail sauce.
- Lindy Sisson The ACT executive director