| 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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