Easy Oysters Rockefeller Hzd Recipe
Ingredients
2 cans (8 oz. ea.) oysters, drained
1 package (10 oz.) frozen creamed spinach, defrosted
2 tablespoons dry sherry
1 tablespoon finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon nutmeg
1/4 teaspoon Tabasco sauce
1/2 cup fresh bread crumbs
1/4 cup butter or margarine, melted
1/2 cup (2 oz.) shredded natural Swiss cheese
8 shell-shaped dishes or individual ramekins
Directions
Place 5 oysters in each dish.
With toothpick, pierce each oyster several times.
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.
Arrange 4 shells on a plate; cover with plastic wrap.
TO COOK BY IIMSTA-MATIC: Cook on COOK 8.
TO COOK BY TIME: Cook at HIGH 3 to 4 minutes.
TO COMPLETE: Let stand, uncovered, 3 minutes before serving.
Repeat procedure with remaining shells.
With toothpick, pierce each oyster several times.
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.
Arrange 4 shells on a plate; cover with plastic wrap.
TO COOK BY IIMSTA-MATIC: Cook on COOK 8.
TO COOK BY TIME: Cook at HIGH 3 to 4 minutes.
TO COMPLETE: Let stand, uncovered, 3 minutes before serving.
Repeat procedure with remaining shells.
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