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 t Cayenne pepper (more if -desired) 1/4 C =TO= 1/3 c Lea & Perrin's -Worcestershire sauce 1/2 t Celery salt 1/2 t 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. Judi Johnson (Rice Farmer) MM by Cathy Svitek