I don't know if this is the one you made but I've posted this recipe here before. OYSTERS ROCKEFELLER STEW  4 servings 4 slices bacon 1 cup thinly sliced leeks 1 cup thinly sliced celery 1/8 tsp. cayenne pepper 3 cups half-and-half 2 cups milk 1 1/2 pints shucked oysters and liquor 2 tsp. Worcestershire sauce 2 cups thinly sliced raw spinach leaves Salt and black pepper 1 Tbs. butter (optional) Oyster crackers to serve with stew In a large heavy saucepan or soup kettle, fry the bacon until crisp. Drain on paper towel, crumble and reserve. Pour off all but 2 Tbs. of drippings from the skillet. Add the leek and celery and saute over medium-low heat for 8-10 minutes, until the vegetables are softened. Stir in the cayenne pepper. Add the half-and-half and the milk and bring to a simmer. Add the oysters (cut large ones in half) and the Worcestershire sauce. Return to a simmer. Stir in the spinach and simmer for about 5 minutes, until the spinach is just wilted and the oysters are cooked through. Add salt and pepper to taste. Swirl in the optional butter, if used, and serve immediately in large, shallow bowls. Sprinkle each bowl with the reserved bacon. Source: adapted from LetÂs Eat In  Brooke Dojny & Melanie Barnard

My earliest restaurant memory is of having deviled crab at Gaido's Restaurant in Galveston back around 1956 or so. I make my own version of that dish today, and it is still one of my favorites. My first pizza was in Shreveport, LA, and it had shrimp on it and no cheese. I was 14 at the time and did not eat cheese, and so I loved it. I lived in San Francisco for 12 years, worked in a restaurant there, had friends who worked in restaurants there, but never had a memorable restaurant meal there - I think the restaurants in New Orleans are much better, for my taste. Almost every meal I've had in N.O. (or even in the state of Louisiana) was memorable. I also remember having great food at sidewalk cafes in Houston, like Ari's Grenouille and Maison des Crepes. I really like the Cajun/Creole influences that I found in SE Texas and southern Louisiana, and I am partial to alligator tail, although I love the sushi that I find in L.A. I liked street food in Mexico City, especially the quesadillas de huitlacoche. In Merida, I found a Lebanese/Mayan restaurant that had excellent cochinita pibil that I will never forget, and I've tried to replicate it myself with reasonable success. I had jumbo Gulf shrimp on the beach in Vera Cruz that was very memorable, although I like what I've made recently better. I think I have high expectations for restaurants, and I generally feel that there is something missing or something that could have been done better when I eat out. There are a few restaurants that I appreciate for their atmosphere/ambience, whether the food is excellent or not. That includes Nepenthe Restaurant in Big Sur, which has stunning views but mediocre food. Lars

OK, I'm still needing a side dish, and I discovered that we don't have a bread course, so here it is, one of my favorite recipes from Readinglady. I make the dough in my bread machine, then remove, shape and bake. I never use the dough relaxer either, and this dough is silky, tender and easy to work with. Mona Shabelman's Braided Onion Loaf Serving Size : 16 Categories : Breads ABM Dough 3/4 cup water -- (6 ounces) 1/2 cup milk -- (4 ounces) 4 1/4 cups all-purpose flour -- (18 1/2 ounces) 1/4 cup sugar -- (1 3/4 ounces) 1 1/2 teaspoons salt -- (3/4 tsp. micro salt) 1 teaspoon yeast -- (instant) 1/4 cup butter -- or oil (2 ounces) 1 egg 2 tablespoons dough relaxer Filling 1/4 cup butter -- (2 ounces) melted 2 cups finely chopped onions -- (8 ounces) OR 1/2 cup (1 1/2 ounces) instant minced onions 1 tablespoon garlic -- minced or 1 teaspoon garlic powder 1 teaspoon paprika 1/4 cup Parmesan cheese -- (1 1/4 ounces) grated Topping 1 egg yolk mixed with 1 tablespoon water -- (or bread shine) 3 tablespoons sesame seeds -- (or poppy or caraway or mixed seeds) Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients, stirring till the mixture starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it's smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 1 1/2 hours, depending on the warmth of your kitchen. Mixer Method: Combine the ingredients as directed in the previous paragraph, using a flat beater paddle or beaters, then switching to the dough hook(s) and kneading for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise for 1 to 1 1/2 hours, till it's puffy though not necessarily doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for manual or dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Allow the machine to complete its cycle. Filling: In a medium-sized saucepan, sauté the onion and garlic in the butter until the onions are soft and golden brown. Remove the pan from the stove, allow it to cool to lukewarm, then stir in the paprika and cheese. Set it aside. Assembly: Turn the dough out onto a lightly oiled or lightly floured work surface. Roll it into an 18 x 12-inch rectangle, and cut it lengthwise into three 18 x 4-inch strips. Place a row of filling down the middle of each strip. Fold the strips over, use the heel of your hand to seal the edges, then roll into logs, sealing the ends. This is a very extensible (stretchy) dough; the logs will try to become VERY long as you roll them, but try to keep them within a few inches of their original length. Braid the logs and place the braid on a lightly greased or parchment-lined baking sheet. Cover lightly and allow the loaf to rise for 1 hour. Beat the egg yolk with 1 tablespoon water and brush the loaf all over with the egg wash. Sprinkle it with the seeds of your choice. Bake the braid in a preheated 375°F oven for 35 to 40 minutes, until it's deep brown and sounds hollow when thumped on the bottom, or until an instant-read thermometer inserted into a thick part of the bread (but not into the filling) registers 200°F or higher. Remove the bread from the oven, and allow it to cool somewhat before serving. Yield: 1 large loaf. Note: This could easily be made into two smaller loaves. When you make your original cuts in the dough, simply make one additional crosswise cut, so you have six 9 x 4-inch rectangles (instead of three 18 x 4-inch). Proceed as directed above, making two loaves. You may want to reduce the baking time slightly. Description: "This makes one giant (18-inch) braid, or make two smaller loaves, if you like. Soft and tender, rather than crisp and chewy, it's a nice addition to a dinner breadbasket." Annie

Here ya go, Deb: Oysters Rockefeller Casserole 1 10 oz. pack frozen spinach 1/2 stick butter 1/2-1/4 cup Italian bread crumbs salt and pepper to taste 2 Tbsp. Worchestershire sauce Tabasco to taste 1 tsp. Lawrey's season salt 2 pints oyster, (mostly drained) 1/2 tsp. oregano dash of garlic salt dash of lemon juice 1/2 cup grated Parmesan cheese 1 Tbsp Herbsaint or other anise flavored liqueur Cook spinach and drain completely. Set aside. Combine all other ingredients except oysters, liqueur and Parmesan cheese, working butter into the mixture. Fold in the spinach and then the oysters. Place in a 1 1/2 quart casserole and sprinkle with the Parmesan cheese, and float the liqueur on top. Cover and bake at 350 for 30-40 minutes. My notes: This was my husband's recipe and since he never used a recipe, all measurements are approximate. This will be fairly juicy and occasionally I will incorporate an egg as a binder, but I do love the juice sopped up with good French bread (and a lamb chop or two on the side.) The anise flavored liqueur is pretty important as it gives this dish the unique flavor. Herbsaint, I believe, may only be available in Louisanna and that's the only one I've ever used. Hope you make and enjoy it. Nancy