• 1 stick (1/2 cup) butter or margarine
• 2 ribs celery, chopped
• 1 large onion, chopped
• 3-4 green onions, chopped
• 1/2 bell pepper, chopped
• Garlic powder, salt, pepper, dash of cayenne
• 2 pints oysters, drained (save the liqueur)

1. Sauté everything except the oysters until tender. Add the drained oysters and sauté until edges of oysters curl.

• 2 baguettes French bread, crisply toasted.
• 4 eggs, beaten
• Pinch of salt
• Milk (as required)

1. In a large bowl, pinch bread into bite-sized pieces. Add the oyster liqueur, eggs, and salt.
2. Add the sautéed mixture with oysters and stir together. (If mixture is too firm, add a little milk until you get the desired consistency.)
3. Put into lightly sprayed/greased 9x13 baking dish.
4. Bake, uncovered, at 350° for approximately 35 to 45 minutes. (You don't want it to dry out, so check at 35 min.)

(Cotton)