---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry, Fish
       Yield: 1 batch
       3 lb Oysters, small to medium;
            -shucked, in their liquor
       4 c  ;Water
     3/4 lb Margarine
       2 tb Margarine
       6 c  Onions; chopped, in all
       4 c  Celery; chopped, in all
       4 c  Bell peppers,green;chopped,
       1 tb Garlic; minced
       1 ts Garlic; minced
       2 c  Scallion; chopped, (tops
       2 c  Parsley, fresh; chopped very
       8 sm Bay leaves
   4 1/2 c  Bread crumbs, very dry
       4 tb Butter, sweet
 -----------------------SEASONING MIX-----------------------
       2 ts Salt
       2 ts Garlic powder
       2 ts Cayenne pepper
       2 ts Sweet paprika
       2 ts Black pepper
       1 ts Onion powder
       1 ts Dried oregano leaves
       1 ts Dried thyme leaves
   Combine the oysters, oyster liquor, and water; stir
   and refrigerate at least 1 hour.  Strain and reserve
   the oysters and 4 cups of the oyster water separately;
   refrigerate again until ready to use
   In a medium size bowl, combine the seasoning mix
   ingredients; mix well. Set aside.
   Place 1 stick plus 2 Tablespoosn of the margarine in a
   heavy 8-quart saucepan or large Dutch oven over high
   heat.  When margarine is half melted, add 3 cups of
   the onions, 2 cups of the celery, and 2 cups of the
   bell peppers; saute until onions are well browned,
   about 30 minutes, stirring occasionally.  Stir in 3
   tablespoons of the seasoning mix and the garlic.
   Reduce heat to low and cook about 4 minutes, stirring
   and scraping pan bottom occasionally.  Add the
   remaining 2 sticks of margarine, 3 cups onions, 2 cups
   celery and 2 cups bell peppers, 1 cup of the green
   onions, 1 cup of the parsley, and the bay leaves. Turn
   heat to high, stirring until margarine is melted; cook
   until vegetables are tender but still a little
   crunchy, about 10 minutes, stirring occasionally.
   Now stir in the reserved 4 cups oyster water and cook
   about 15 minutes, stirring occasionally.  Stir in the
   remaining 1 tablespoon plus 1 teaspoon seasoning mix
   and enough bread crumbs (start with 4 cups, but you
   may need a little more) to make a fairly moist but not
   runny dressing. Remove from heat.
   Drain oysters well and stir them into the dressing.
   Spoon dressing into an ungreased 15x11-inch baking pan
   (preferably not a non-stick type) and bake uncovered
   in a 350 F oven until well browned, about 1 hour,
   stirring only after a dark crust builds (30 to 45
   minutes). Then remove from oven and stir thoroughly
   but gently so oysters won't break apart, scraping
   browned parts from pan bottom and sides into the
   mixture. Discard bay leaves.
   Add the butter and the remaining 1 cup green onions
   and 1 cup parsley, stirring well.  Serve as desired.
   NOTE: Be certain to let the dressing cool, then
   refrigerate it and chill it well before using it to
   stuff fowl.
                                   Paul Prudhomme
                                      per Fred Towner
    WED, 26 APR 1995 153022 GMT