2 c  WATER (FOR STEAMING SPINACH)

      2 ea BOXES (10 OZ. EACH) FROZEN S

      4 ea SCALLIONS

      2 ea LARGE, RIBS CELERY

    1/4 ea BUNCH PARSLEY

    1/4 ea HEAD ICEBERG LETTUCE

      1 t  WORCESTERSHIRE SAUCE

      2 t  ANCHOVY PASTE  OR

      4 ea ANCHOVEY FILLETS (MASHED)

    1/2 t  SALT

    1/2 t  TABASCO SAUCE

      1 t  ANISE SEEDS

      1 c  BREAD CRUMBS

       Preheat oven to 400 F. Steam spinach about 5 minutes until
       tender, pour in a colander, and drain thoroughly.  Coarsely chip
       scallion (tops incluced), celery, parsley, and lettuce. In a
       blender, puree all of spinach, 2 cups at a time. Place spinach in
       a bowl. Puree scallion, celery, parsley, and lettuce in blender.
       Pour mixture into spinach bowl. Mix thoroughly. Stir in
       Worchestershire, anchovy paste, salt Tabasco, and anise seeds to
       spinach mixture. Blend mixture in blender for 2 minute on medium
       speed. Pour mixture into bowl. Add bread crumbs and stir
       thoroughly. Set aside or store in refrigerator. Bring to
       room-temperature before using. (See part 2 for more)