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Oyster pate

Yield: 6 servings

Ingredients:

• 1 qt Oysters (retain liquid) 1 tb Lea & Perrins Worcestershire
• 1/4 ts Garlic powder 1 x Water (enough to cover oyste
• 1 ts Louisiana hot sauce 1 x Salt to taste
• 1/2 ts Onion powder

Instructions:

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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