16 oz. container Oysters with liquid
4 Tbsp. margarine
1/4 tsp. salt
1/2 tsp. celery salt
1 1/2 cups half & half cream
2 1/2 cups 2% lowfat milk
1/2 tsp. pepper or to taste
Oyster crackers

Simmer Oysters and their liquid in margarine until edges curl. Scald the milk in a separate pan (under no circumstances let it boil, or milk will curdle). Add Oysters to the milk and seasonings. Serve with everything just below the boiling point with Oyster crackers.