---------- Recipe via Meal-Master (tm) v8.02
 
      Title: OYSTERS ROCKEFELLER (CROCKER)
 Categories: Appetizers, Crocker
      Yield: 2 servings
 
           Rock salt
     12 md Oysters in shells
      2 tb Finely chopped onion
      2 tb Snipped parsley
      2 tb Finely chopped celery
    1/4 c  Margarine or butter
    1/2 c  Chopped fresh or frozen
           -spinach, partially thawed
           -and drained
    1/8 c  Dry bread crumbs
    1/4 ts Salt
      7 dr Red pepper sauce
        ds Ground anise
 
  Fill three pie plates, 9x 1 1/4 inches, 1/2 inch deep
  with rock salt; sprinkle with water. Scrub oysters in
  shells under running cold water. Break off thin end of
  shell with hammer. Force a table knife or shucking
  knife between halves of the shell at broken end; pull
  apart. Cut oyster at muscle to separate from shell.
  Remove any bits of shell. Place oyster on deep half of
  shell; discard other half Arrange filled shells on
  rock salt base.
  
  Heat oven to 450F. Cook and stir onion, parsley and
  celery in margarine until onion is tender. Mix in
  remaining ingredients. Spoon about 1 tablespoon
  spinach mixture onto oyster in each shell. Bake 10
  minutes. 2 servings; 355 calories per serving.
  
  Oysters Parmesan: Omit spinach mixture. Spoon 1
  teaspoon dairy sour cream onto oyster in each shell.
  Mix 1/2 cup grated Parmesan cheese, 1/4 cup cracker
  crumbs,1/+ cup margarine or butter, melted, and 1/2
  teaspoon dry mustard. Spoon about 2 teaspoons cheese
  mixture onto each oyster.
  
  Source: Betty Crockers Cookbook, 6th Edition
 
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