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OYSTER ROCKEFELLER CASSEROLE 
1 qt. raw oysters
1 stick butter
1 rib celery, finely chopped
1/2 c. parsley, finely chopped
Bread crumbs
1 box frozen spinach, chopped, thawed & drained
1/4 tsp. anise seed
1/4 c. Worcestershire sauce
1/2 c. bread crumbs
Salt, pepper & cayenne to taste

Drain oysters. Melt butter. Saute celery and onions. Add parsley, spinach, anise seeds, Worcestershire sauce, 1/2 cup bread crumbs, salt, pepper and cayenne. Mix well. Grease a shallow casserole dish. Arrange oysters in one layer only. Cover with Rockefeller mixture. Bake at 450 degrees for 30 minutes. Remove from oven and sprinkle with a very thin layer of bread crumbs. Bake 10 minutes more until slightly brown.
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