Netla, that's a good idea! Maybe it's time for another "Name That Gadget" quiz. Jcrowley, in preparation for our kitchen remodel a few years ago, I gave away, to a local charity, a lot of surplus kitchen items that might be useful to others (I think it was Fairegold who encouraged this). It was really liberating! Those things weigh you down with guilt that you OUGHT to be using them, yet you don't--for all the reasons you mentioned. When you pare down to the essentials, you have more cabinet space, and it's easier to grab whatever you need instead of having to make a choice. Sadly, my packrat habits have triumphed, and I'm building up a new cache of unneeded utensils. But it's the principle of the thing! Sue

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

From the Maryland Office of Seafood Marketing comes: Chesapeake Oysters Rockefeller 3 doz Maryland oysters in shell 1 ten-ounce pkg frozen chopped spinache, cooked 1 tbls parsley flakes 1/4 tsp lemon and pepper seasoning 6 drops hot sauce 1 tbls instant minced onion 1/4 tsp celery salt 1/2 cup dry bread crumbs 1/2 cup butter or margarine, melted Grated Parmesan/Romano cheese for topping, if desired Open oysters, letting oysters remain in deep half of shell; discard other half. Fine chop spinach. Mix rest of engredients, except cheese, with spinach. Spread mixture on top of oysters. Sprinkle cheese over top if desired. Arrange oysters in a single layer in shallow baking pan. Bake in preheated 400 degree oven for 10 minutes or until top is hot and bubbly. Makes 3 dozen. If you can't find whole oysters, but can get already shucked ones, an alternative might be Oysters Casino 3 slices bacon, chopped 1 small onion, chopped 1 small stalk celery, chopped 1 tsp lemon juice 1 tsp salt 1/8 tsp pepper 6 drops Worchestershire 4 drops hot sauce 1/4 tsp seafood seasoning 1 pint shucked Maryland standard oysters, drained Fry bacon until partially cooked. Add onion and celery and cook until tender. Add lemon juice and seasonings. Arrange oysters in a single layer in foil-lined shallow baking pan. Spread bacon mixture over oysters. Bake at 400 degrees until edges of oysters begin to curl, about 10 minutes. Makes about 3 dozen appetizers or serve on toast, with liquid, as an entree. Makes 4 servings.

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