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First 6 ingredients in food processor until blended. Spread
onto double folder aluminum foil to about ½ inch thick. Drain
and chop 5 cans oysters in food processor to a coarse paste,
reserving 1can for decoration. Spread oyster mixture onto
cream cheese mixture. Refrigerate at least 2 hours. Roll in
jelly roll fashion and place reserved whole oysters on top.
Serve with crackers.
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