| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
Casserole |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Butter or margarine |
| 1 |
ts |
Thyme |
| 2 |
|
Bunches green onions; chopped fine |
| 1 1/2 |
c |
French bread crumbs |
| 4 |
|
Dozen oysters; drained |
| 3/4 |
c |
Parsley; chopped |
| 1 |
c |
Water |
| 3 |
tb |
Anise seed |
| 3 |
lb |
Frozen spinach |
| 1 |
ds |
Cayenne pepper |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Melt butter; add thyme and green onions. Saut. for a minute or two. Add
bread crumbs; saut. until the crumbs are toasted. Add drained oysters;
simmer on low fire until oysters curl. Add parsley; set aside. In a small
pot put anise seed in water; boil slowly for 10 minutes. Strain; add liquid
to the oyster mixture. Cook frozen spinach according to package directions;
drain well. Add to the oyster mixture; mix well. Add cayenne, salt and
pepper. Bake 20 to 25 minutes in a 425 degree oven. Serves 10.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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