2 doz. lg. oysters
2 qts. spinach
2 tbsp. chopped onion
1 sm. clove garlic
1/2 c. butter
2 eggs, slightly beaten
2 tbsp. cream
1/4 tsp. pepper
1 tsp. salt
1 c. bread crumbs

Scald 1/2 of the oysters in liquid and chop the remaining half. Cook spinach for 3 minutes; drain well and chop fine.

Saute onion, garlic and chopped oysters in butter; add to spinach, stir in eggs and cream; season.

Place scaled oysters in a well greased 2 1/2 quart casserole. Pour oyster mixture over them. Top with bread crumbs. Bake at 325 degrees for 1 hour. Feeds: 8.