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Oysters Rockefeller


  • 10 ounces 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


Yield: 36 appetizers. 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 slightly. (Yield): 36 appetizers

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