Antoine's Oysters Rockerfeller

6 tb Butter

1/2 c Bread crumbs

2 c Fresh chopped spinach

-or- 2 pk (10-oz) frozen spinach

1/2 c Parsley

1/2 c Diced celery

2 tb Diced onion

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 tablespoon spinach mixture and broil 3-5 minutes or until lightly browned. Source: HIGH COTTON COOKIN', Marvell Academy Mothers' Assn, Marvell, AR From Glen Hosey's Recipe Collection Program, hosey@erols.com From: hosey@erols.Com (Glen G. Hosey)