Name: Spinach Artichoke Oyster Casserole
Ingredients: 4 Pkgs frozen chopped spinach; 2 Pkgs frozen artichoke hearts; 2 pt Fresh oysters; 8 tb Butter; 1 Lg pkg cream cheese; 1 Onion; 1 Bunch green onions; Parsley; 1-2 lemons; Italian bread crumbs; Old Ursuline Convent Cookbook; Chartres Street; New Orleans, LA; 1971

The standard of practical holy living has been so low among Christians that very often the person who tries to practice spiritual disciplines in everyday life is looked upon with disapproval by a large portion of the Church. And for the most part, the followers of Jesus Christ are satisfied with a life so conformed to the world, and so like it in almost every respect, that to a casual observer, there is no difference between the Christian and the pagan.

Hannah Whitall Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Indian	Casseroles, Main dish, Fish	7	Servings

INGREDIENTS

4		Pkgs frozen chopped spinach
2		Pkgs frozen artichoke hearts
2	pt	Fresh oysters
8	tb	Butter
1		Lg pkg cream cheese
1		Onion
1		Bunch green onions
		Parsley
		1-2 lemons
		Italian bread crumbs
		Old Ursuline Convent Cookbook
		Chartres Street
		New Orleans, LA
		1971

INSTRUCTIONS

Cook artichokes and spinish according to directions.  Cook oysters until
edges curl and remove from liquid.  Fry onion, green onions (chopped) and
green pepper in butter until golden and limp.  Add spinach and juice of
lemon. Add cream cheese and stir until smoth. Add parsley and bread
crumbs--enough to absorb butter.  Add salt and pepper to taste. Arrange
artichoke hearts on bottom of greased casserole, top with oysters, and then
the spinach mixture.  Dot with butter, bread crumbs and more lemon juice.
Warm in oven.  May be made in advanced, refrigerated, and heated at 350F.
for about 30 minutes when ready to serve.
Submitted by John Hartman Indianapolis, IN 1996 hartman@indy.net
Posted to MM-Recipes Digest V4 #6 by "John M. Hartman" <hartman@indy.net>
on Feb 10, 1999

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