Oyster Pate

Course : Seafoods
Serves: 6
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1 quart oysters -- (retain liquid)
1 tablespoon Worcestershire
1/4 teaspoon garlic powder
1 cup water -- (enough to cover oysters)
1 teaspoon Louisiana hot sauce
1 teaspoon salt -- to taste
1/2 teaspoon onion powder

Preparation / Directions:

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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