Olive oil
2 lbs. lean salt meat, cut into 2" cubes
3 celery hearts, chopped
1 bunch green onions with tops, chopped separately
1/2 gallon oysters, drained, reserve liquid
2 (8 oz.) cans sliced mushrooms
1 1/2 (12 oz.) pkgs. elbow macaroni
Rosemary, basil, herb, Italian crushed to taste

Cover bottom of heavy 17 quart pot with olive oil. Saute onions until clear, stirring occasionally. Add chopped celery hearts and green onion bottoms; smother for 1 hour or until vegetables are transparent. Add oyster liquid and cook down until vegetables are soft. Then add water to fill pot 3/4 full. When water starts to boil, add oysters and mushrooms; simmer for 1 hour. Add macaroni; continue cooking for about 15 minutes. Add onion tops and sprinkle seasonings on top. Cook for about 1 minute. Yield: 35 servings.