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Oysters Rockefeller
Yield: 36 appetizers

10 oz fresh spinach
2 green onions, including tops
3 parsley sprigs
1/4 head iceberg lettuce
1/2 c dry breadcrumbs
2 tb anisette liqueur (licorice)
1 tb Worcestershire sauce
1 ds tabasco sauce
salt to taste
1 tb soft margarine; melted
3 dozen oysters plus liquid
36 sl party pumpernickel
6 tb parmesan cheese

Wash spinach and remove tough stems. Grind spinach, onions parsley
and lettuce in a food processor.

Place spinach mixture in a large mixing bowl. Add breadcrumbs,
Anisette, Worcestershire sauce, Tabasco and salt (if desired).
Stir to mix. Return to food processor and puree. Set aside and
refrigerate until ready to assemble. (The spinach paste may be
made a day ahead.)

Bring oysters to a boil in their own liquid. As soon as the liquid
comes to a boil, remove from heat. Let oysters stand in hot liquid
until ready to assemble. Preheat broiler to medium setting. Melt
margarine. Rinse oysters.

Place small pumpernickel slices on cookie sheet. Top with oyster.
Place rounded teaspoon of spinach mixture over each oyster and
drizzle with margarine. Sprinkle with Parmesan cheese. Place
under broiler 10 to 30 minutes, or until tops begin to brown

(Yield): 36 appetizers


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