Recipe - Antoines Oysters Rockerfeller

6 tablespoon Butter
One half cup Bread crumbs
2 cup Fresh chopped spinach
or
2 pack (10oz) frozen spinach
One half cup Parsley
One half cup Diced celery
2 tablespoon Diced onion
1 tablespoon Pernod liqueur; or Anisette
One fourth teaspoon Salt
3 dr Tabasco
18 lg Oysters

Melt butter; add crumbs and saute 1 minute, stirring constantly. Combine
with other ingredients, except oysters, in blender until smooth. Arrange
oysters in shells (or individual dishes). Top each with 1 tablespoon
spinach mixture and broil 35 minutes or until lightly browned.

Source: HIGH COTTON COOKIN', Marvell Academy Mothers' Assn, Marvell, AR

From Glen Hosey's Recipe Collection Program, hosey@erols.com
Posted to MMRecipes Digest V3 #190

Date: Sun, 7 Jul 1996 11:01:48 0400 (EDT)

From: "Glen G. Hosey" hosey@erols.com