Recipe - Rice And Oyster Dressing

10 cup Rice, cooked in chicken
broth
1 One half Sticks butter
3 Garlic cloves, finely
chopped
1 cup Chopped onion
One half cup Chopped bell pepper
2 cup Chopped celery
1 pt Oysters
1 pound Chicken livers
One fourth teaspoon Cayenne pepper (more if
desired)
One fourth C =TO=
1/3 cup Lea & Perrin's
Worcestershire sauce
One half teaspoon Celery salt
One half teaspoon Onion salt
6 Beaten eggs

Melt butter in large skillet. To butter, add garlic, onions, bell pepper
and celery. Saute lightly and remove from pan, retaining butter. Add
oysters and saute in remaining butter. (If oysters are small, they may
remain whole. Large ones can be chopped after sauteed.) Oysters should be
sauteed lightly, just until edges curl. Remove and set aside. Wash chicken
livers thoroughly. Place in pan and add enough water to just cover them.
Boil until done. Drain and slice finely. Combine everything but eggs into
large bowl and mix together well with your hands. At this time, you can
taste to adjust seasonings. According to personal taste, you might want to
add more of the salts or cayenne. Now add the six beaten eggs and mix
together well. Mixture should hold together without being too wet or dry.
Adjust for moisture by draining liquid or adding additional chicken broth.
Pour mixture into 4quart casserole. Cover and warm in a 325deg. oven for
about 20 minutes. You can also stuff a 25 pound turkey and cook. This
recipe may be a side dish and serves 15 people.

Judi Johnson (Rice Farmer)

MM by Cathy Svitek