One 10-oz. (284 g) pkg frozen, chopped spinach
1 c. commercially made herb-seasoned stuffing mix
½ c. grated Parmesan cheese (see Note)
3 eggs, beaten
⅓ c. plus 1 tbsp. butter or margarine, softened
When almost ready to bake, preheat oven to 350 deg. F. Thaw spinach, squeezing out excess moisture. Place spinach and remaining ingredients in blender or food processor, pulsing until smooth. Shape into walnut-sized balls. Refrigerate until firm, about 30 min.
Place balls about 1-in. apart on parchment-lined baking sheet. Bake 10-to-15 min. Drain on paper toweling. Serve with Spicy Mustard Sauce using dipping forks or picks.
Note: Use the powdered stuff to make these!
⅓-to-½ c. powdered mustard
½ c. white vinegar
½ c. granulated sugar
1 egg yolk
In a small bowl, combine mustard and vinegar. Cover and let stand at room temperature overnight. In a small saucepan, combine mustard-vinegar mixture with sugar and egg yolk. Simmer over low heat until slightly thickened. Cover and store in refrigerator up to 1 month. Yields 1-⅓ c. sauce.
Tomorrow: Ants on a Log