6 tb Butter 1/2 c Bread crumbs 2 c Fresh chopped spinach -or- 2 pk (10-oz) frozen spinach 1/2 c Parsley 1/2 c Diced celery 2 tb Diced onion 1 tb Pernod liqueur; or Anisette 1/4 ts Salt 3 dr Tabasco 18 lg Oysters Melt butter; add crumbs and saute 1 minute, stirring constantly. Combine with other ingredients, except oysters, in blender until smooth. Arrange oysters in shells (or individual dishes). Top each with 1 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned. Source: HIGH COTTON COOKIN', Marvell Academy Mothers' Assn, Marvell, AR From Glen Hosey's Recipe Collection Program, hosey@erols.com From: hosey@erols.Com (Glen G. Hosey)
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