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      Title: Antoine's Oysters Rockerfeller
 Categories: Fish, Shellfish
      Yield: 6 Servings
 
      6 tb Butter
    1/2 c  Bread crumbs
      2 c  Fresh chopped spinach -OR-
     10 oz Frozen spinach
    1/2 c  Parsley
    1/2 c  Celery; diced
      2 tb Onion; diced
      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 tb spinach mixture and broil 3 to 5 minutes or until lightly
  browned.
  
  Recipe by High Cotton Cookin', Marvell Academy Mothers' Assn,
  Marvell, AR
  
  From: Glen G. Hosey <hosey@erols.com>
 
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