---------- Recipe via Meal-Master (tm) v8.02

     Title: OYSTER DRESSING (PAUL & K'S RECIPE)
Categories: Poultry, Fish
     Yield: 1 batch

     3 lb Oysters, small to medium;
          -shucked, in their liquor
     4 c  ;Water
   3/4 lb Margarine
     2 tb Margarine
     6 c  Onions; chopped, in all
     4 c  Celery; chopped, in all
     4 c  Bell peppers,green;chopped,
          -divided
     1 tb Garlic; minced
     1 ts Garlic; minced
     2 c  Scallion; chopped, (tops
          -only)
     2 c  Parsley, fresh; chopped very
          -fine
     8 sm Bay leaves
 4 1/2 c  Bread crumbs, very dry
          -divided
     4 tb Butter, sweet

-----------------------SEASONING MIX-----------------------
     2 ts Salt
     2 ts Garlic powder
     2 ts Cayenne pepper
     2 ts Sweet paprika
     2 ts Black pepper
     1 ts Onion powder
     1 ts Dried oregano leaves
     1 ts Dried thyme leaves

 Combine the oysters, oyster liquor, and water; stir
 and refrigerate at least 1 hour.  Strain and reserve
 the oysters and 4 cups of the oyster water separately;
 refrigerate again until ready to use

 In a medium size bowl, combine the seasoning mix
 ingredients; mix well. Set aside.

 Place 1 stick plus 2 Tablespoosn of the margarine in a
 heavy 8-quart saucepan or large Dutch oven over high
 heat.  When margarine is half melted, add 3 cups of
 the onions, 2 cups of the celery, and 2 cups of the
 bell peppers; saute until onions are well browned,
 about 30 minutes, stirring occasionally.  Stir in 3
 tablespoons of the seasoning mix and the garlic.
 Reduce heat to low and cook about 4 minutes, stirring
 and scraping pan bottom occasionally.  Add the
 remaining 2 sticks of margarine, 3 cups onions, 2 cups
 celery and 2 cups bell peppers, 1 cup of the green
 onions, 1 cup of the parsley, and the bay leaves. Turn
 heat to high, stirring until margarine is melted; cook
 until vegetables are tender but still a little
 crunchy, about 10 minutes, stirring occasionally.

 Now stir in the reserved 4 cups oyster water and cook
 about 15 minutes, stirring occasionally.  Stir in the
 remaining 1 tablespoon plus 1 teaspoon seasoning mix
 and enough bread crumbs (start with 4 cups, but you
 may need a little more) to make a fairly moist but not
 runny dressing. Remove from heat.

 Drain oysters well and stir them into the dressing.
 Spoon dressing into an ungreased 15x11-inch baking pan
 (preferably not a non-stick type) and bake uncovered
 in a 350 F oven until well browned, about 1 hour,
 stirring only after a dark crust builds (30 to 45
 minutes). Then remove from oven and stir thoroughly
 but gently so oysters won't break apart, scraping
 browned parts from pan bottom and sides into the
 mixture. Discard bay leaves.

 Add the butter and the remaining 1 cup green onions
 and 1 cup parsley, stirring well.  Serve as desired.

 NOTE: Be certain to let the dressing cool, then
 refrigerate it and chill it well before using it to
 stuff fowl.

                                 Paul Prudhomme
                                    per Fred Towner
 Submitted By [email protected] (SAM WARING)  On
  WED, 26 APR 1995 153022 GMT

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