2 tb Shortening
Giblets from fowl; chopped
1 pk Frozen chicken livers;
-chopped
2 lg Onions; chopped
3 lg Ribs celery; chopped
1 sm Bell pepper; chopped
1/2 c  Chopped green onions
1/4 c  Chopped parsley
Salt; red pepper, black
-pepper and sage to taste
Thyme; bay leaf and/or
-basil, optional
25    -(up to)
100    Oysters; as desired
1 1/2 c  Raw rice
1    Egg; beaten
Corn meal for frying oysters

Fry chopped livers and giblets until brown. Fry onions, celery, bell
peppers and fry with giblets until light brown. Add a cup of liquid (use
oyster liquid as part) and cook covered on a low fire until tender. Roll
oysters in com meal and fry. Drain. Add oysters, parsley and onion tops to
first ingredients. Season somewhat highly to take care of rice to be added.
Cook rice. Add cooked rice and beaten egg; mix into dressing Serve hot.
This is an original recipe.