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Oyster Pate

appetizers, cajun

1 Quart Oysters (retain liquid)
1/4 Teaspoon Garlic powder
1 Teaspoon Louisiana hot sauce
1/2 Teaspoon Onion powder
1 Tablespoon Lea & Perrins Worcestershire
Water (enough to cover oyste
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" 1018 0 0 0 1656 1582 1326

Yield: 6 servings

Preparation Time: 0:00

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