Easy Oyster Rockefeller Recipe
Ingredients
| Oysters | 2 Can (10oz), drained | |
| Frozen spinach package | 1 , creamed | |
| Dry sherry | 2 Tablespoon | |
| Onion | 1 Tablespoon, finley chopped | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Nutmeg | 1/4 Teaspoon | |
| Tabasco sauce | 1/4 Teaspoon | |
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| Shredded Swiss cheese | 1/2 Cup (16 tbs) | |
| 8 shell-shaped dishes | ||
Directions
In each dish place 5 oysters.
With toothpick, pierce each oyster several times.
In small bowl, combine creamed spinach, sherry, onion, Worcestershire sauce, nutmeg and Tabasco sauce.
Spoon over oysters.
Toss bread crumbs with melted butter; sprinkle over spinach mixture.
Top with 1 tablespoon cheese.
TO HEAT BY AUTO SENSOR: Cover completely with plastic wrap.
Heat on COOK A1.
With toothpick, pierce each oyster several times.
In small bowl, combine creamed spinach, sherry, onion, Worcestershire sauce, nutmeg and Tabasco sauce.
Spoon over oysters.
Toss bread crumbs with melted butter; sprinkle over spinach mixture.
Top with 1 tablespoon cheese.
TO HEAT BY AUTO SENSOR: Cover completely with plastic wrap.
Heat on COOK A1.
Chef
