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
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|Serving Size: 1 Serving (2490g)|
|Recipe Makes: 2|
|Calories from Fat: 2109 (34%)|
|Amt Per Serving||% DV|
|Total Fat 234.3g||312 %|
|Saturated Fat 116.8g||584 %|
|Monounsaturated Fat 69.7g|
|Polyunsanturated Fat 22.7g|
|Cholesterol 4441.2mg||1367 %|
|Sodium 2965.2mg||102 %|
|Potassium 2996.8mg||79 %|
|Total Carbohydrate 783.5g||230 %|
|Dietary Fiber 28.9g||115 %|
|Sugars, other 754.6g|
|Protein 216g||309 %|
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Calories per serving: 6194
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