Instructions: In a 2-quart saucepan saute onions in butter over low heat until soft. Add oysters and liquor to green onions and bring to a boil. Add spinach, bacon bits, garlic and bring to a boil again; lower heat, cover and simmer 5 minutes.

Make a light brown roux with the drippings and flour and stir into the pan with the spinach and oysters. Continue stirring until roux is blended. Add sour cream, half-and-half and heat until mixture starts to bubble. Salt and pepper to taste.

This recipe yields 3 servings.

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