1 qt Oysters (retain liquid)

    1/4 t  Garlic powder

      1 t  Louisiana hot sauce

    1/2 t  Onion powder

      1 T  Lea & perrins worcestershire

      1 x  Water (enough to cover oyste

      1 x  Salt, to taste

  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"