Recipe - Oysters Rockefeller

Rock salt
12 md Oysters in shells
2 tablespoon Finely chopped onion
2 tablespoon Snipped parsley
2 tablespoon Finely chopped celery
One fourth cup Margarine or butter
One half cup Chopped fresh or frozen
spinach, partially thawed
and drained
1/8 cup Dry bread crumbs
One fourth teaspoon Salt
7 dr Red pepper sauce
ds Ground anise

Fill three pie plates, 9x 1 One fourth inches, One half inch deep with rock salt;
sprinkle with water. Scrub oysters in shells under running cold water.
Break off thin end of shell with hammer. Force a table knife or shucking
knife between halves of the shell at broken end; pull apart. Cut oyster at
muscle to separate from shell. Remove any bits of shell. Place oyster on
deep half of shell; discard other half Arrange filled shells on rock salt
base.

Heat oven to 450F. Cook and stir onion, parsley and celery in margarine
until onion is tender. Mix in remaining ingredients. Spoon about 1
tablespoon spinach mixture onto oyster in each shell. Bake 10 minutes. 2
servings; 355 calories per serving.

Oysters Parmesan: Omit spinach mixture. Spoon 1 teaspoon dairy sour cream
onto oyster in each shell. Mix One half cup grated Parmesan cheese, One fourth cup
cracker crumbs,1/+ cup margarine or butter, melted, and One half teaspoon dry
mustard. Spoon about 2 teaspoons cheese mixture onto each oyster.

Source: Betty Crockers Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini