2 c. wild rice
1/4 lb. butter
4 doz. raw oysters
Salt, pepper, tabasco sauce
1 can cream of chicken soup
1 c. light cream
1 1/2 tsp. onion powder
3/4 tsp. thyme
1 1/2 tsp. curry powder
1/4 c. hot water

Cook rice. Melt butter and toss with rice. Place 1/2 of rice mixture in shallow 9x13 baking dish. Place oysters on top of rice. Season with salt, pepper and Tabasco. Top with remaining rice. Heat soup and cream together. Season with onion powder and thyme. Dissolve curry in 1/4 cup hot water and add to soup mixture. Mix well and pour over layers of oysters and rice. Bake 45 minutes at 350 degrees.