Title: Oyster Rockefeller Casserole
Categories: Seafood, Syd's book
Yield: 6 Servings

1 qt Raw Oysters
1/4 lb Butter
1 Finely Chopped Rib Celery
1 md Onion, Finely Chopped
1/2 c Finely Chopped Parsley
1 pk Frozen Spinach *
1/4 ts Anise Seed
1/4 c Worcestershire Sauce
1/2 c Soft Bread Crumbs
Salt
Fresh Ground Pepper
Cayenne Pepper To Taste
1 c Grated Parmesan Cheese
Toasted Bread Crumbs **

* Frozen spinach should be thawed and drained. ** Cracker crumbs may be
substituted for toasted bread crumbs.
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If you enjoy Oyster's Rockefeller, you will enjoy this variation. Preheat
oven to 450øF. Grease a large casserole dish. Drain the oysters and
arrange in a single layer in bottom of casserole. Melt the butter and
saute‚ the celery and onions until they begin to soften. Add parsley,
spinach, anise seed, Worcestershire Sauce, soft bread crumbs, salt, pepper
and Cayenne. Spread this mixture over the oysters. Bake the casserole for
30 minutes. Remove; and, if necessary, pour off water that has cooked from
oysters. Sprinkle with grated Parmesan cheese and a very thin layer of
bread or cracker crumbs. Return to oven for 10 minutes or until slightly
browned on top. From: Syd's Cookbook.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip