Nawlins' Oyster Dressing

1 stick butter or margarine - (1/2 cup)
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

Sauté the above in the butter till tender. Add 2 pints oysters (save the oyster liqueur). Sauté until edges of oysters curl.

Meanwhile, in a large bowl, pinch into bite-sized pieces 2 baguettes of crisply toasted French bread (approx. 12 cups?). Add the oyster liqueur, 4 beaten eggs, and a pinch of salt. Add the sautéed mixture, with oysters, at this time. If mixture
is too firm, add a little milk until you get the desired consistency. Put into lightly sprayed/greased 9x12x2 (?) baking dish. Bake, uncovered, at 350 for approx. 35 to
45 minutes. You don't want it to dry out, so check at 35 min.

Ang