3 c. cooked wild rice
4 doz. oysters
1 c. cream of chicken soup
2 dashes hot sauce
1 c. light cream
1 1/2 tbsp. curry powder
1/4 c. hot water
1 1/2 tbsp. onion powder
3/4 tsp. thyme
Parsley

Place alternate layers of rice and oysters in a casserole dish. Dissolve curry powder in hot water. Mix together soup, cream, onion powder, thyme and dissolved curry. Heat this sauce and add dashes of hot sauce. Pour over layered rice and oysters. Bake for 45 minutes at 300 degrees. Garnish with parsley. Serves 8.