- Recipes Home
- Interest Groups
Easy Oysters Rockefeller With Spinach Recipe
|Canned oysters||16 Ounce, drained (2 Cans Of 8 Ounce Each)|
|Frozen creamed spinach||10 Ounce, thawed (1 Package)|
|Dry sherry||2 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Tabasco sauce||1⁄4 Teaspoon|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Shredded natural swiss cheese||2 Ounce (1/2 Cup)|
Serving size: Complete recipe
Calories 1506 Calories from Fat 869
% Daily Value*
Total Fat 98 g151.1%
Saturated Fat 49.9 g249.6%
Trans Fat 0 g
Cholesterol 438.9 mg
Sodium 3445 mg143.5%
Total Carbohydrates 67 g22.4%
Dietary Fiber 9.1 g36.3%
Sugars 5.6 g
Protein 84 g168.1%
Vitamin A 141.1% Vitamin C 286%
Calcium 76.2% Iron 45.2%
*Based on a 2000 Calorie diet
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 TIME Cover with plastic wrap.
Arrange 4 shells in a circle.
Set Power Select at HIGH 3 to 4 minutes.
TO HEAT BY INSTA-MATIC Cover completely with plastic wrap; heat on COOK 8.
Let stand, uncovered, 3 minutes before serving.
Repeat procedure with remaining shells.