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Oysters Rockefeller (Crocker)

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      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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