INGREDIENTS

INSTRUCTIONS

Combine the oysters and water; stir and refrigerate at least 1 hour. Strain
and reserve the oysters and oyster water; refrigerate until ready to use.
Melt 4 tablespoons of the margarine in a large skillet over high heat. When
margarine is almost melted, add 3/4 cup of the onions, 1/2 cup of the
celery and 1/2 cup of the bell peppers. Sauté over high heat until onions
are dark brown but not burned, about 8 minutes, stirring frequently.
When the onions are browned, stir 2 teaspoons of the Seafood Magic and the
garlic into the skillet. Reduce heat to medium and continue cooking 5
minutes, stirring occasionally. Add the remaining 3/4 cup onions, 1/2 cup
celery, 1/2 cup bell peppers and 1 stick margarine, and 1/4 cup of the
green onions, 1/4 cup of the parsley and the bay leaves. Stir until
margarine is melted.
Continue cooking 10 minutes, stirring occasionally. Stir in the reserved
oyster water and cook over high heat about 10 minutes, stirring
occasionally. Stir in the remaining 2 teaspoons Seafood Magic and enough
bread crumbs to make a moist, but not runny dressing; remove from heat.
Stir in the drained oysters. Spoon dressing into an ungreased 8 x 8-inch
baking pan and bake uncovered in a 350° oven for 30 minutes. Remove from
oven, discard bay leaves and stir in the butter and the remaining 1/4 cup
green onions and 1/4 cup parsley. Makes about 3 cups.
Posted to EAT-L Digest  by MiKicks@AOL.COM on Nov 23, 1997

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