Oyster Pate
Yield
6 servingsPrep
30 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
oysters
retain liquid |
*
|
| ¼ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
red hot pepper sauce
louisiana |
|
| ½ | teaspoon |
onion powder
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | x |
water
enough to over oysters |
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
oysters
retain liquid |
*
|
| 1.3 | ml |
garlic powder
|
|
| 5 | ml |
red hot pepper sauce
louisiana |
|
| 2.5 | ml |
onion powder
|
|
| 15 | ml |
worcestershire sauce
|
|
| 1 | x |
water
enough to over oysters |
*
|
| 1 | x |
salt
to taste |
*
|
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.
