| Oyster Rockefeller Casserole
1 quart of raw oysters
1 stick of butter
1 rib celery, finely chopped
1 medium onion, finely chopped
1/2 cup of parsley, finely chopped
1 box frozen chopped spinach, thawed and drained
1/4 teaspoon of anise seed
1/4 cup of Worcestershire sauce
1/2 cup of bread crumbs
Salt, pepper and cayenne to taste
1 cup of sharp cheese, grated
Bread crumbs
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Drain oysters. Melt butter and sauté celery. Add onions, parsley, spinach, anise seed, Worcestershire sauce, bread crumbs, salt, pepper and cayenne. Grease a shallow casserole. Arrange oysters in one layer only. Cover with Rockefeller mixture as thick as desired. Bake in 450ºF. oven for 30 minutes. Remove and sprinkle with grated cheese and a very thin layer of bread crumbs. Return to oven for 10 minutes until slightly brown.
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