Easy Oysters Rockefeller Hzd
|Oysters||16 Ounce, drained (2 Cans, 8 Ounce Each)|
|Frozen creamed spinach||10 Ounce, Defrosted (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)|
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.