1 qt. oysters (retain liquid)
1 tsp. Louisiana hot sauce
1 tbsp. Lea & Perrins Worcestershire sauce
Salt to taste
1/4 tsp. garlic powder
1/2 tsp. onion powder
Water (enough to cover oyster)

Cook oysters in their own juice with all above ingredients. In food processor, put olives (stuffed with pimentos), oysters (drained), bacon (and a little bacon drippings), shake of garlic and onion powders, shake of chili powder and sweet relish. Pulverize well in food processor. Chill and serve on crackers.