For each serving, place 6 oysters on the half shell on a baking sheet. Add to each a dash of Worcestershire sauce 1/2 tsp. garlic butter. Broil until firm, about three minutes. Arrange on a plate; top each with 1 T. of hot cheese sauce and a sprinkle of toasted bread crumbs. Cream Sauce: In the top of a double boiler, melt cheese. Stir, and add 1/4 c. of milk per pound of cheese. The recipe was developed for the 1984 Oyster Fest and named for an employee at the restaurant.
From the November 1984 issue.