Oysters Rockefeller 
	1/2 Package Frozen Chopped Spinach
	6 Green Onions
	2 Sticks Green Celery
	1/3 Bunch Parsley
	1/3 Head Lettuce
	1 Stick Softened Butter
	3/4 Cup Bread Crumbs
	1 Tbs Lea & Perrins Worcestershire Sauce
	1 Tsp Anchovy Paste
	1 Dash Crystal Hot Sauce
	1-1/2 Tbs Absinthe Flavored Liqeuer
	1/4 Tsp Salt
	3 Dozen Oysters
	1/4 Cup Grated Parmesan Cheese
	Blend until smooth, spinach, onions, celery, parsley and lettuce in 
	electric blender, or mince finely.  Mix together softened butter and 
	1/4 cup of bread crumbs in a large mixing bowl.  Add blended greens 
	and stir to mix.  Add remaining ingredients with the exception of oysters, 
	cheese and remaining bread crumbs.  Mix thoroughly.  Drain oysters from 
	Place oysters back on half shells, set on pan of ice cream salt which has 
	been heated for 20 minutes in 450°F oven.  Spread 2 tbs sauce over each 
	Combine parmesan cheese and remaining bread crumbs and top each oyster with 
	1 tsp of the mixture.  Bake in 450°F oven for about 25 minutes or until 
	lightly browned.
	Yield:  6 Servings

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