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Oysters Rockefeller Casserole

1 1/2 lb Butter or margarine
1 ts Thyme
2 Bunches green onions; chopped fine
1 1/2 c French bread crumbs
4 Dozen oysters; drained
3/4 c Parsley; chopped
1 c Water
3 tb Anise seed
3 lb Frozen spinach
1 ds Cayenne pepper
Salt & pepper to taste

Melt butter; add thyme and green onions. Sauté for a minute or two. Add bread crumbs; sauté until the crumbs are toasted. Add drained oysters; simmer on low fire until oysters curl. Add parsley; set aside. In a small pot put anise seed in water; boil slowly for 10 minutes. Strain; add liquid to the oyster mixture. Cook frozen spinach according to package directions; drain well. Add to the oyster mixture; mix well. Add cayenne, salt and pepper. Bake 20 to 25 minutes in a 425 degree oven. Serves 10.

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