Rice And Oyster Dressing

Church discipline is a powerful tool in evangelism. People notice when our lives are different, especially when there’s a whole community of people whose lives are different- not people whose lives are perfect, but whose lives are marked by genuinely trying to love God and love one another. When churches are seen as conforming to the world, it makes our evangelistic task all the more difficult. As Nigel Lee of English InterVarsity once said, we become so like the unbelievers they have no questions they want to ask us. May we so live that people are made constructively curious.

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs		Poultry, Stuffing, Turkey	2	Servings

INGREDIENTS

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

INSTRUCTIONS

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

A Message from our Provider:

“Mad at God? Sure you’ve got the right person?”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1163 Calories From Fat: 613 Total Fat: 69.2g Cholesterol: 704.5mg Sodium: 6377.5mg Potassium: 1435.6mg Carbohydrates: 93.9g Fiber: 13g Sugar: 14.3g Protein: 44.6g