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According to unnamed sources, Dallas Morning News columnist Maryln Schwartz has been leading a double life. The public knows her as a regular observer of Dallas behind the scenes, whether the scene is sports, politics, or even Van Cliburn's recent tour of the Soviet Union. But in private, Schwartz can cook up a fine mess of Southern food. A native of the Alabama Gulf Coast, Schwartz remembers her childhood there as a solid grounding in the gustatory arts. "Mobile has a cooking tradition as rich as that of New Orleans," she says. "I remember going to the beach with my family. We'd eat at these houseboat restaurants that had the most wonderful Creole food."

Schwartz hasn't let the memories fade. This recipe, a piquant gratin of baked oysters, could take anyone back to halcyon Mobile. It's also the perfect recipe for anyone with a schedule as hectic as a reporter's. "It's a great dish for company because it can be put together very quickly," Schwartz says. "With my job, I can think I'll be home at four o'clock to start dinner, but it'll be seven o'clock by the time I walk in the door." After sampling her Creole fare, we doubt that anyone is going to get too riled if dinner is just a wee bit late.

Creole Oysters

Serves 6 - 8

1 quart oysters, drained
2 cups Italian bread crumbs (Progresso)
1 cup grated Parmesan cheese
3 tablespoons chopped parsley
Juice of 2 lemons
3/4 cup olive oil
1 garlic clove, crushed
1/2 to 1 tablespoon crushed red pepper
Salt, to taste

Put oysters in baking dish. Mix remaining ingredients together. Top oysters with mixture. Bake at 350 degrees until oysters curl. Then place under broiler until lightly brown.