My Oysters Rockefeller on Christmas Eve. I do them a little differently using Parsley instead of Spinach.
HO! HO!’s CHRISTMAS EVE OYSTERS ROCKEFELLER
This recipe is from my Mother’s “Woman’s Home Companion Cook Book”, copyright 1942, consisting of over 950 pages of recipes, cooking methods, food education and things food related that you don’t find in modern day cookbooks. It’s my Cooking Bible.
3 Doz oysters on the half shell
1/2 C finely chopped green onion
¼ c finely chopped chives
2 C finely chopped parsley
½ C finely chopped celery
1 tsp fresh squeezed lemon juice
1/4 # softened salted butter plus butter for making crumb mixture.
2 TBSP Tony’s cajun seasoning
Dash of Red Pepper
S & P to taste
Buttered Italian bread crumbs
1 box rock salt
Combine onion, chives, parsley, celery, lemon juice, and seasonings
Cream the ¼ # of butter and add the above mixture. Blend well.
Put a layer of rock salt in the pans and nest the oysters on the half shell in the rock salt.
Keeps them warm and prevents tipping over.
Top each oyster with a spoonful of the butter blend mixture and sprinkle with buttered crumbs
Bake in a moderate oven (375 degrees) for 25-30 minutes or until crumbs are browned.
I really don't have just one dish. My family & friends like everything I cook or make. Some of them are:
Deep Fried Turkey, Chili, Standing Prime Rib Roasts on my rotisserie Grill, Crown Roast, Biscuits, Beef Wellington, Yorkshire Pudding, Stuffing, Bloody Marys, French Toast, Veggie Soup plus many others,
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