| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Dairy | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | pk | Frozen spinach or |
| 1 | lb | Fresh spinach |
| 1 | Stick butter or margarine | |
| 3/4 | c | Dry bread crumbs |
| 2 | md | Onions; finely chopped |
| 2 | Eggs; beaten | |
| 1 | pn | Thyme |
| 2 | pn | Accent |
| 1 | ts | Garlic powder |
| 1 | ds | Tabasco |
| 1/2 | ts | Black pepper |
| 1/2 | c | Parmesan cheese |
| Salt to taste | ||
| 1 | pt | Oysters |
INSTRUCTIONS
Cook spinach for 1/2 hour; drain well. Add remaining ingredients, except oysters; mix well. Drain oysters; put on flat sheet and broil long enough to get rid of excess water (until the edges curl). To make casserole: Put half of spinach mixture in casserole; then layer oysters and cover with remaining mixture. If making individual servings, do same in cup cake molds, using enough oysters to cover mold. Bake for 25 minutes in 350 degree oven. May be frozen and reheated. ABE'S SEA & SIRLOIN RESTAURANT 1900 MARKET STREET SHREVEPORT, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”