---------- 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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