Oysters Rockefeller 1

1/2 pkg Frozen Chopped Spinach
6 Green Onions
2 Sticks Green Celery
1/3 Bunch Parsley
1/3 Head Lettuce
1/4 lb Softened Butter
3/4 cup Bread Crumbs
1 tbs Lea & Perrins Worcestershire Sauce
1 tsp Anchovy Paste
1 Dash Hot Sauce
1-1/2 tbs Absinthe Flavor Ed Liqueur
1/4 tsp Salt
3 Dozen Oysters
1/4 cup Grated Parmesan Cheese

*** Blend until smooth, spinach, onions, celery, parsley and lettuce in electric blender, or mince finely. Mix together softened butter and 1/4 cup of bread crumbs in a large mixing bowl. Add blended greens and stir to mix. Add remaining ingredients with the exception of oysters, cheese and remaining bread crumbs. Mix thoroughly. Drain oysters from shell. Place oysters back on half shells, set on pan of ice cream salt which has been heated for 20 minutes in 450F oven. Spread 2 tbs sauce over each oyster. Combine parmesan cheese and remaining bread crumbs and top each oyster with 1 tsp of the mixture. Bake in 450F oven for about 25 minutes or until lightly browned.

Yield: 6 Servings

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Cajun Country -- New Iberia, Louisiana