| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
6 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter |
| 1/2 |
c |
Bread crumbs |
| 2 |
c |
Fresh chopped spinach or- |
| 2 |
pk |
(10-oz) frozen spinach |
| 1/2 |
c |
Parsley |
| 1/2 |
c |
Diced celery |
| 2 |
tb |
Diced onion |
| 1 |
tb |
Pernod liqueur; or Anisette |
| 1/4 |
ts |
Salt |
| 3 |
dr |
Tabasco |
| 18 |
lg |
Oysters |
INSTRUCTIONS
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 3-5 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 MM-Recipes Digest V3 #190
Date: Sun, 7 Jul 1996 11:01:48 -0400 (EDT)
From: "Glen G. Hosey" <hosey@erols.com>
A Message from our Provider:
“God is a know-all”