24 oysters
24 oyster shells
2 (10 oz.) pkgs. frozen chopped spinach
4 Tbsps. butter
2 Tbsps. flour
1/2 cup evaporated milk
1/2 cup vegetable liquor
1 small onion, minced
1/2 tsp. black pepper
3/4 tsp. celery salt
3/4 tsp. garlic powder
1/2 tsp. salt
1 (6 oz.) roll jalapeno cheese
1 tsp. Worcestershire sauce
Red pepper to taste
Buttered bread crumbs

Cook spinach according to package directions. Drain well (use a fork to push out excess liquid) and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid any lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese cut into pieces. Stir until melted. Combine with cooked spinach. (Can put on oysters now or refrigerate overnight to improve flavor.) Put raw oyster on shell and spoon mixture on top. Top with buttered bread crumbs. Bake at 275 degrees (if oysters are large, 300) for 20 minutes. To die for appetizer or can use spinach topping alone as a vegetable.