Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Oyster Rockefeller Dip
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- #102158
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 packages (10 ounce size) frozen chopped spinach
36 oysters, drained (reserve liquid)
1 bunch parsley
1 bunch green onions (scallions), cut into 1-inch pieces
4 stalks celery, cut into pieces
4 tablespoons margarine
3 tablespoons Worcestershire sauce
1/2 cup Italian bread crumbs
2 tablespoons lemon juice
1 tablespoon anchovy paste, optional
1/4 cup grated Parmesan cheese
1/2 cup evaporated skimmed milk
1/4 cup oyster liquid
3 tablespoons anisette or Pernod, optional
directions
Cook the spinach according to package directions; drain very well and set aside.
Broil the oysters on a baking sheet coated with nonstick cooking spray until the oysters begin to curl. Cut into bite-size pieces; set aside.
Place the parsley, green onions, and celery in a food processor, and blend until pureed. In a large pot coated with nonstick cooking spray, melt the margarine, and saute the pureed mixture until the veggies are very tender. Add the cooked spinach, stirring until mixed. Stir in the Worcestershire sauce, bread crumbs, lemon juice, anchovy paste, Parmesan cheese, skimmed milk, and oyster liquid, stirring until heated. Add the anisette and chopped oysters, mixing well. Serve hot.
added by
laurenzi
nutrition data
Nutritional data has not been calculated yet.
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