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Oysters Rockefeller
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1
Reviews
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By:
Geneva Franklin
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Oysters Rockefeller Recipe purees cooked spinach, instant nonfat dry-milk solids, onion, garlic, salt, pepper, nutmeg and egg whites then layers spinach mixture, oysters, spinach mixture, Jarlsberg or Parmesan cheese before baking.
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INGREDIENTS
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1 pint oysters
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2 pounds fresh spinach,
washed and stems removed
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1 cup instant nonfat dry-milk
solids
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2 tablespoons chopped onion
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2 garlic cloves, minced
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1 teaspoon salt
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1/4 teaspoon freshly ground
pepper
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1/8 teaspoon freshly ground
nutmeg
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2 egg whites
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1/3 cup grated Jarlsberg or
Parmesan cheese
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DIRECTIONS
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1:
Drain oysters; reserve liquor. Cook spinach in a covered saucepan with water clinging to leaves until tender (about 7 minutes); drain. Puree spinach with reserved liquor, the
milk solids, onion, garlic, salt, pepper, nutmeg, and egg whites in a food processor or blender. Pour mixture into a saucepan; heat thoroughly.
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2:
Layer half the spinach mixture into large shell dishes or ramekins. Top with oysters; spoon remaining spinach mixture over oyster. Sprinkle with cheese. Set on a cookie sheet.
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3:
Bake at 400°F about 10 minutes, or until bubbly. Broil 1 to 2 minutes to brown tops. Serve immediately.
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4:
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