Oyster Pie

A rich and delicious way to have oysters, this is roughly a knock-off of Oysters Rockerfeller.

1 onion, diced small 3-4 T. butter 2-3 T. flour 1½ c. milk (skim works) ½ chicken bouillon cube 6-8 oz. fresh spinach, cleaned and dry 4-6 slices of bacon 1 lb. shucked oysters 2-3 slices French bread, toasted and cut into 1-inch pieces 4-6 oz. grated Monterrey Jack cheese 2-3 oz. Parmesan cheese

Butter a shallow baking dish and then use the rest of the butter to saute the onion until transparent. Stir in the flour and cook a minute or two. Add the milk and stir until it begins to thicken. Fold in the spinach, cover tightly and set aside. Fry up the bacon, taking some care to keep the strips flat and cooking evenly until the bacon is lightly golden and nowhere burned or flabby. While you do this, give the spinach an occasional stir. You can even give it a boost of heat now and then if you need to. The idea is to collapse it somewhat, but it doesn't needed to be entirely cooked.

Now assemble the pie. Remove the oysters' feet and arrange them in the bottom of the dish. Spread the creamed spinach over them. Arrange the toast points around the edge of the dish. Fill the center with first the Monterrey Jack, then the Parmesan cheese. Lay the strips of bacon across the top and bake the pie at 350 degrees about 30 minutes until it is hot and the cheese begins to brown on top. Note that there is no salt; between the bouillon, the Parmesan and the bacon, you don't need any.