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.
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