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Oysters Rockefeller


Ingredients:

20 oysters, in shell
8 strips bacon
4 tbs. margarine
4 tbs. celery, chopped fine
4 tbs. onions, chopped fine
2 tbs. parsley, chopped
5 ounces spinach, chopped, thawed and well drained
1 tbs. anisette (optional)
1 1/2 tbs.margarine
2 tbs. bread crumbs
rock salt

Preparation:

Preheat oven to 450 degrees. Shuck oysters. Leave oysters in deep half of shell. Fry bacon until slightly crisp, drain on paper towels. Chop bacon finely and set aside. In margarine, saute celery, onion and parsley until slightly tender. Remove sauteed vegetables from stove, add spinach and anisette. Line baking trays with rock salt, 1/4 inch deep. Place oysters in shells in rock salt and pack down. Sprinkle 1 tsp. spinach mixture over each oyster. Sprinkle 1/2 tsp. finely chopped bacon over each. Melt 1/2 tbs. butter and mix in bread crumbs. Sprinkle lightly on oysters. Bake for 10 minutes. Serve.





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