Oysters Rockefeller (crocker)

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Title: OYSTERS ROCKEFELLER (CROCKER)
Categories: Appetizers, Crocker
Yield: 2 servings

Rock salt
12 md Oysters in shells
2 tb Finely chopped onion
2 tb Snipped parsley
2 tb Finely chopped celery
1/4 c Margarine or butter
1/2 c Chopped fresh or frozen
-spinach, partially thawed
-and drained
1/8 c Dry bread crumbs
1/4 ts Salt
7 dr Red pepper sauce
ds Ground anise

Fill three pie plates, 9x 1 1/4 inches, 1/2 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 1/2 cup grated Parmesan cheese, 1/4 cup cracker
crumbs,1/+ cup margarine or butter, melted, and 1/2
teaspoon dry mustard. Spoon about 2 teaspoons cheese
mixture onto each oyster.

Source: Betty Crockers Cookbook, 6th Edition

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