| 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.
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