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2 dozen oysters and liquid
4 Tbsp. butter
2 c. rice (raw)
2 Tbsp. lard
1 slice country lean cured
ham, diced
1 chopped onion
1 c. diced, cooked turkey
1/4 tsp. powdered bay leaf
1/4 tsp. thyme
1 Tbsp. minced parsley
1 1/4 c. chicken stock
1 tsp. salt
1/8 tsp. pepper
dash of Tabasco sauce

In a pot, combine butter and rice. Cook slowly, stir-
ring frequently, until golden. Remove from heat; let stand.
In a pot, combine lard, ham and onion. Cook slowly until
golden. Add turkey and herbs. Add rice and enough chicken
stock. Combine with oyster liquid to make 1 1/2 cups liquid.
Add salt, pepper and Tabasco sauce; cover. Cook slowly rice
until tender and liquid is absorbed. Add oysters. Sprinkle
little stock; cover. Cook slowly for 5 minutes. Serves 8.

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