Oyster Bake

1 1/2 cups (10-ounce package) frozen chopped spinach, thawed at room temperature
2 medium carrots, sliced
2 teaspoons grated lemon rind
12 ounces drained canned oysters
1 cup skim milk
1/4 teaspoon imitation butter flavoring
2 drops hot sauce
Fresh spinach leaves

Combine spinach and carrots in baking dish. Sprinkle with lemon rind. Place oysters on top of vegetables. Combine skim milk, butter flavoring, and hot sauce; pour over oysters. Bake at 350°F (moderate oven) for 10 minutes, or until hot. Garnish with fresh spinach leaves. Divide evenly. Makes 2 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

6 thoughts on “Oyster Bake

      1. Dorothy's New Vintage Kitchen

        How about a tablespoon of nutritional yeast flakes? It adds a nice dairy kind of flavor without the fat, or I’d just leave the flavoring out and add a bit of extra pepper (which is not listed as an ingredient). I do question if 10 minutes at 350 is enough to cook those carrots!

  1. Michael beaver

    I have these same recipes my mom had them when we were young she used them daily some of the recipes were good are I mean most of them were and I still use them and put them on my website for others to try

  2. Michael

    I use these same recipes at home and share them on my website my mother used them also on a daily bases that was back when food was good for ya


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