| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I know if I need a recipe this is the place to find it, it's better
than a cookbook. Does anyone have a recipe for SPINACH BALLS, they are
made from spinach and bread stuffing or crumbs and seasoning. I had them
at a party once, they were really good.
Thanks in Advance
Janice
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2365.1 | Here's a spinach ball recipe | TOMCAT::LAHANAS | Tue Apr 17 1990 08:13 | 20 | |
Spinach Balls
-------------
2 (10 oz.) pkgs. frozen chopped spinach
3 cups herb-seasoned stuffing mix
1 large onion, finely chopped
6 eggs, beaten
3/4 cup butter or margarine, melted
1/2 cup grated Parmesan cheese
1-1/2 tsp. garlic salt
1 to 1-1/2 tsp. pepper
1/2 tsp. dried whole thyme
Cook spinach according to package directions; drain. Press between
layers of paper towels to remove excess moisture. Combine spinach and
remaining ingredients in a large bowl; stir well. Shape mixture into
3/4 inch balls. Place on lightly greased baking sheets. Bake at 325
degrees F. for 15-20 minutes. Serve immediately. Makes about 10
dozen.
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| 2365.3 | Need a dipping sauce | MRBOOK::JOHNSON | Wed Apr 18 1990 15:42 | 2 | |
A creamy sharp mustard-based dipping sauce goes graet with spinach
balls.
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| 2365.4 | another variety | FIVER::ACKERMAN | Thu Apr 19 1990 12:08 | 15 | |
The variety of spinach balls I make is as follows:
2 pkg frozen chopped spinach
2 cups peperidge farm stuffing mix
3 eggs
1/2 cup parmesean cheese
1 cup grated cheddar cheese
salt and pepper
1 small onion chopped
thaw and drain spinach
mix all together (briefly in foodprocessor works great)
roll into 1" dia balls
bake on cookie sheet at 350 F for 20 minutes
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| 2365.5 | Reply to 2365.2 | TOMCAT::LAHANAS | Thu Apr 19 1990 12:53 | 6 | |
Reply to 2365.2 -
I imagine either kind would work equally well. I usually use
Pepperidge Farm stuffing mix.
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| 2365.6 | reply to 2365.5 | BARTLE::WILKIE | Thu Apr 19 1990 15:15 | 10 | |
The reason I asked about cubes vs crumb mix, is that I wondered how
the cube type would absorb the eggs and butter, and how you could shape
them into balls as they are hard and square.
Thanks for the help, now I think I'll make some this weekend and freeze
them (there great to have on hand for company, or just a snack), I
wonder if I should freeze them before they bake or after? What do ya
think?
Thank again
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