10 c Rice, cooked in chicken
-broth
1 1/2 Sticks butter
3 Garlic cloves, finely
-chopped
1 c Chopped onion
1/2 c Chopped bell pepper
2 c Chopped celery
1 pt Oysters
1 lb Chicken livers
1/4 ts Cayenne pepper (more if
-desired)
1/4 C -TO- 1/3 c Lea & Perrin's
-Worcestershire sauce
1/2 ts Celery salt
1/2 ts 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 4-quart casserole. Cover and warm in a
325-deg. 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.
