Oysters Rockefeller

Rockefeller Sauce:
3 bags fresh spinach
Tops only from 2 bunches scallions
2 bunches parsley
1 (10 ounce) bottle Worcestershire sauce
1 or 2 cloves garlic, grated
2 pounds soft butter, creamed
1 (10 ounce) box bread crumbs
1 (14 ounce) bottle catsup
1 tube anchovy paste
Salt and pepper, to taste
Dash of red pepper
Dash of Tabasco sauce

Pur�e spinach, onion tops and parsley in blender or food processor, adding enough Worcestershire sauce to allow blender to work easily. Add pur�ed mixture to remaining ingredients in large mixing bowl and beat until smooth. Cover a large cookie sheet with foil and spread with a layer of rock salt.

Place drained oysters on oyster shells, then on bed of salt. Top oysters with Rockefeller Sauce (about 1 or 2 tablespoons on each). Bake at 400 degrees F for 15 minutes. This sauce may be stored in jars in the refrigerator for several months or in the freezer for a year. Spoon out as needed.

Makes 6 pints sauce.