Title: Oyster Pate
Categories: Cajun Appetizer Fish
Yield: 6 Servings
| 1 | qt | Oysters (retain liquid) |
| 1/4 | ts | Garlic powder |
| 1 | ts | Louisiana hot sauce |
| 1/2 | ts | Onion powder |
| 1 | tb | 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"