Oyster pate

Yield: 6 servings

Measure Ingredient
1 quart Oysters (retain liquid)
¼ teaspoon Garlic powder
1 teaspoon Louisiana hot sauce
½ teaspoon Onion powder
1 tablespoon Lea & Perrins Worcestershire
1 x Water (enough to cover oyste
1 x Salt, to taste

Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder, and sweet relish. Pulverize well in food processor. Chill and serve on crackers. Justin Wilson's "Gourmet and Gourmand Cookbook"

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