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. 

Smoked Oyster Pate

3 3/4 ounce can of smoked oysters, drained
3 ounces package of cream cheese
2 scallions, coarsely chopped
2 teaspoons of lemon juice
2 to 3 drops Tabasco sauce

In blender or processor, puree all ingredients until smooth. Refrigerate until ready to use. Serve on water biscuits, cucumber slices or hollowed out cherry tomatoes.

Oyster Pate

One 8 ounce package of cream cheese
1 small (3 1/4 oz.) can smoked oysters
Sour cream
Chopped parsley

Slice the brick of cheese into 3 layers. Drain oysters very well on paper towels and chop fine. Place 1 layer of cheese on a plate, spread with half the chopped oysters. Place second layer of cheese on top. Cover with remaining oysters. Place third layer of cheese on top. Wrap with plastic or foil and chill overnight. Before serving, frost with sour cream and decorate with chopped parsley.