24 oysters
1 (8-oz.) pkg. cream cheese
2 Tbsp. margarine
1/2 cup white wine
5-6 drops Tabasco
1 cup green onion, chopped
Fresh parsley, chopped

In a saucepan, cook oysters in margarine over medium heat about 2 minutes
until edges curl. Drain and set aside. Combine margarine and cream cheese
in saucepan. Place over low heat, stirring until melted. Add wine and
stir. Add green onion and seasonings. Bring to boil over high heat,
stirring constantly. Gently fold in oysters. Place in chafing dish and
serve with Melba rounds.