|Onion||1⁄2 Small, minced|
|Minced celery||1 Cup (16 tbs)|
|Minced parsley||1⁄4 Cup (4 tbs)|
|Whole wheat pastry flour||1 Tablespoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1 Dash|
|Oysters||16 Large, well scrubbed|
|Parsley sprigs||2 (For Garnish)|
Rinse the spinach and place in a large saucepan with only the water that clings to the leaves.
Steam just until wilted.
Let cool, then chop.
Place the onions and celery in a medium-size skillet with 1 tablespoon of the butter.
Cook over medium heat, stirring frequently, until the onions are translucent.
Add the parsley and stir until wilted.
Remove from heat.
In a small saucepan, melt the remaining butter and stir in the flour.
Cook over low heat for 1 to 2 minutes, then stir in the milk.
Remove from the heat when thickened, then add the cheese and cayenne.
Stir until the cheese is melted.
Combine the spinach, onion mixture, and cheese sauce in a medium-size bowl.
Open the oysters and arrange 16 of the shell halves on a baking sheet.
Place one oyster in each shell.
Top each oyster with some of the cheese and spinach sauce.
Bake at 350° for 15 minutes.