4 TBL butter
1 small bell pepper (julienne strips)
1 med onion (sliced thin)
1 celery stalk (sliced thin)
3 bay leaves
1 TBL garlic
1/4 CU parsley
1 CU broth or stock
salt, pepper and cayenne to taste
—–
4 CU bread crumbs
1/4 CU chopped black olives
1/4 CU grated cheese
2 TBL scallions (thin slices)
1. Over VERY low heat, melt butter in skillet
2. Cook onion for 5 minutes or until transluscent, not browned
3. Add bell pepper and celery and cook additional 5 minutes
4. Add garlic and cook additional 5 minutes
5. Add all other ingredients (down to the line) and simmer 20 minutes
6. Add 4 cups bread crumbs and toss until all bread is wet
7. Fold in black olives, scallions, and cheese
> If too dry add 1 TBL water, if too wet add 1 TBL corn meal until moist
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8. Place in greased casserole dish and bake 45 minutes
OR
8. Roll in meat panard, roll and tie; then bake 45 minutes.
Try with prepared or cooked mushrooms
Original recipe calls for 1 CU oysters (drained)
