Oysters Rockefeller

Rockefeller Sauce:
3 bags fresh spinach
Tops only from 2 bunches scallions
2 bunches parsley
1 (10 ounce) bottle Worcestershire sauce
1 or 2 cloves garlic, grated
2 pounds soft butter, creamed
1 (10 ounce) box bread crumbs
1 (14 ounce) bottle catsup
1 tube anchovy paste
Salt and pepper, to taste
Dash of red pepper
Dash of Tabasco sauce

Puree spinach, onion tops and parsley in blender or food processor, adding enough Worcestershire sauce to allow blender to work easily. Add pur ed mixture to remaining ingredients in large mixing bowl and beat until smooth. Cover a large cookie sheet with foil and spread with a layer of rock salt.

Place drained oysters on oyster shells, then on bed of salt. Top oysters with Rockefeller Sauce (about 1 or 2 tablespoons on each). Bake at 400 degrees F for 15 minutes. This sauce may be stored in jars in the refrigerator for several months or in the freezer for a year. Spoon out as needed.

Makes 6 pints sauce.