SPINACH BALLS 1
2 eggs
2 c dry stuffing
2 pkg frozen chopped spinach (cooked), Drain well and when cool
enough to
handle, squeeze out as much moisture as possible.
1 stick margarine
1 c parmesan cheese
OPTIONAL
1/4 teaspoon freshly grated nutmeg, or to taste
1/4 cup finely minced onion
make in balls, freeze. when ready to use, bake 350º 10 min.
SPINACH BALLS 2
2 (10-ounce) packages frozen spinach
2 cups herb-flavored stuffing mix
1 large onion, finely chopped
6 eggs, well-beaten
3/4 cup melted margarine
1/2 cup grated Parmesan cheese
3/4 Tablespoon Cayenne pepper to taste
1 1/2 teaspoons garlic salt
1-2 teaspoons Creole Seasoning (optional)
Preheat oven to 325 degrees F. Lightly grease a cookie sheet.
Cook spinach
according to package directions and drain well, squeezing to
remove excess
moisture. Combine with stuffing mix, chopped onion, eggs,
margarine, cheese,
Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and
place on
cookie sheet. Bake 15-20 minutes. (These are successfully frozen
by placing
on a pan in freezer until hard, then storing in airtight bags.
To serve,
thaw slightly and bake 20-25 minutes.)
Makes: 6 to 8 dozen
PEANUT & SPINACH BALLS
2 10 oz packs frozen chopped spinach
1 small onion, peeled and finely chopped
4 oz bread stuffing mix
1 oz vegetarian Parmesan cheese
4 eggs, well beaten
6 oz butter, melted
1/2 tsp freshly chopped thyme
1 clove garlic, finely crushed
1/4 tsp salt
1/4 tsp freshly ground black pepper
7 oz USA peanuts, chopped
Pre-cook and thoroughly drain the spinach. Mix all the
ingredients apart
from the chopped peanuts together in a large bowl and chill for
1-2 hours.
Form into balls and then roll each ball in the chopped peanuts.
Cook for 15 minutes in a pre-heated oven at 350°F until lightly
browned.
Serve hot or cold.
POPPY SEED DRESSING
2 tbs. Oil
1 tbs. Lemon juice
1 tbs. Honey
½ tsp. Poppy seeds
1/8 tsp. Dry mustard
Makes: 1/4 cup
SOUR CREAM DRESSING
1/4 cup sour cream
1 tbs. Honey
1 tbs. Orange juice dash ground ginger
Makes: 1/3 cup
CHEESY APPETIZER LOAF
3 Tbsp. Mayo Real Mayonnaise
1/2 tsp. garlic powder
1 pkg. (8 oz.) Natural Mozzarella Cheese Crumbles
2 Tbsp. chopped Spanish olives
1 loaf French bread (about 24 inches), cut lengthwise in half
Paprika
PREHEAT broiler. Mix mayo, garlic powder, cheese and olives.
SPREAD evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place on baking sheet.
BROIL, 6 inches from heat, 1 min. or until cheese is melted. Cut into 24 slices. Serve warm.
Substitute
2 Tbsp. chopped drained canned mushrooms for the olives.
SWEET PEPPER HAM WRAPS
1 each red and green pepper
2 Tbsp. Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
6 slices Lower Sodium Ham
CUT each pepper lengthwise in half; remove and discard seeds. Cut each half lengthwise into 3 slices. Dry insides with paper towel.
SPREAD Neufchatel cheese evenly onto pepper slices.
CUT each ham slice lengthwise in half. Top each ham slice with filled pepper slice. Wrap ham around pepper; secure with toothpick.
SUBSTITUTE
Light Bologna for ham.
Make-Ahead
Prepare as directed. Cover and refrigerate up to 2 days.
SWEET 'N HOT CHEESE SPREAD
1 pkg. (8 oz.) Cream Cheese, softened
3 Tbsp. apricot jam
1/8 tsp. ground red pepper (cayenne)
1/4 cup Slivered Almonds
RITZ Crackers
SPREAD cream cheese onto bottom of microwaveable 9-inch pie plate.
TOP with jam; sprinkle with pepper and almonds.
MICROWAVE on HIGH 1 min. or until heated through. Serve with the crackers
save calories with PHILADELPHIA Neufchatel Cheese
sugar-free preserves
RITZ Reduced Fat Crackers.
Combine all ingredients in a small bowl. Stir to blend and chill
SUBSTITUTE
Substitute orange marmalade for the apricot jam.
Add a little horseradish and used pineapple perserves instead of apricots.
OLIVE BALLS
1 cup shredded Cheddar cheese (4 ounces)
1/4 cup butter or margarine, softened
1/4 teaspoon Worcestershire sauce
1 cup Original Bisquick mix
1 jar (5 ounces) pimiento-stuffed olives
Heat oven to 400ºF.
Stir together cheese, butter and Worcestershire sauce; stir in Bisquick mix until dough forms (work with hands if necessary). Pat olives completely dry on paper towel. Shape 1 teaspoon dough around each olive. Place about 1 inch apart on ungreased cookie sheet.
Bake about 10 minutes or until light golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF. Decrease Bisquick mix to 3/4 cup and add 1/4 cup all-purpose flour.
SURPRISE CHEESE BALL
BALL:
1 cup (8 ounces) sour cream
2 ounces cream cheese, softened
1/2 cup chopped green onions
1 package (3 ounces) chicken ramen noodles
3/4 cup finely chopped pecans
1/3 cup minced fresh parsley
Assorted crackers
In a small mixing bowl, combine the sour cream, cream cheese, onions and contents of seasoning mix from ramen noodles; beat until fluffy. Finely crush the noodles. Add noodles and pecans to cream cheese mixture; mix well. Shape into a ball; roll in parsley. Cover and refrigerate for 2-3 hours. Remove from the refrigerator 15 minutes before serving.
Serve with crackers. Yield: 1 cheese ball (2-1/2 cups).
NOTE:
it will seem runny for a cheese ball – but as it sits – the moisture is absorbed into the noodles. If you serve it right away – it's really crunchy & Tastes great. If you want an actual ball shape - refrigerate, then form into a ball. The longer it sits the softer the noodles get.
OPTIONAL:
You can also add about 1/4 cup of shredded cheddar cheese.
SCOTCH EGGS [deep fried] - Susan & David's
6 hard cooked eggs, well chilled
1 pound bulk sausage meat
2 tablespoons finely chopped parsley
1/2 teaspoon ground sage
1/4 teaspoon pepper
1/4 cup flour
2 eggs beaten
1/2 to 3/4 cup bread crumbs
Vegetable oil for frying.
Peel hard cooked eggs
Combine sausage, parsley, sage and pepper in a large mixing bowl, mixing well. Divided meat mixture into 6 equal portions. Press meat mixture around eggs with hands, keeping the oval shape. Sprinkle eggs with flour, coating lightly on all sides. Dip into beaten egg and then roll in bread crumbs. Heat vegetable oil in deep fryer or deep heavy saucepan to 350º on deep fat thermometer. Cook 1 egg at a time for about 4 to 5 minutes or until well browned. Drain on paper toweling cool refrigerate or serve when ready. This traditional British picnic favorite is simple to prepare. Make sure that eggs are well chilled as sausage will wrap around them more easily. Makes 6 servings cut eggs in 1/2 for 12 servings.
SCOTCH EGGS [Baked]
1 pound bulk pork sausage
6 hard cooked eggs
1 cup fine dry bread crumbs, purchased or home made, plain or seasoned
1 egg
1 tablespoon water
1 teaspoon prepared mustard
On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400º for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice. Serves 6.
DIJON SAUCE
2 tablespoons butter
2 tablespoons flour
salt and pepper to taste
1 teaspoon chopped parsley
1 to 1 1/4 cups half-and-half
1 tablespoon Dijon mustard
In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute, whisking constantly, until smooth and bubbling. Add seasonings, then add 1 cup of half-and-half a little at a time. Continue whisking until thickened; add more half-and-half until desired consistency is reached. Whisk in mustard; serve over Scotch eggs, vegetables, or fried fish. Makes 1 to 1 1/2 cups.
