Instructions: Drain oysters, reserving liquor. Saute bacon until brown; add green pepper, onion & celery, sauteeing until vegetables soften. Melt butter in separate pan; stir in flour, salt & white pepper. Cook over low heat, stirring constantly. Add reserved oyster liquor; cook until sauce is slightly thickened, stirring constantly. Add crumbled bouillon cube, sauteed vegetables, oysters & sesame seeds; cook until edges of oysters begin to curl & stew is piping hot. Stir in wine.

Measure 1/3 cup heated hominy into each of 6 bowls; fill with stew.

Garnish with chives & serve with hard, crusty rolls.

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