| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
pk |
(10 ounce) chopped; frozen spinach, thawed and squeezed dry |
| 1 |
c |
Firmly packed freshly grated parmesan cheese; (not the canned stuff) |
| 2 |
c |
Seasoned stuffing mix; crushed (I use Pepperidge Farm) |
| 1/2 |
c |
Butter or margarine; melted |
| 4 |
sm |
Green onions; finely chopped |
| 3 |
|
Eggs |
| 1/2 |
c |
Dry mustard |
| 1/2 |
c |
White vinegar |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg yolk |
INSTRUCTIONS
MUSTARD SAUCE
I am jumping in on the New Year's Eve bandwagon with a wonderful appetizer.
Whenever I make it, everyone wants the recipie, so here goes. It is from
the Como Civic Club Cookbook, Como, Mississippi ( such a tiny town, I don't
even think you could find it on a map!)
Combine and shape into one-inch balls. Cover and refrigerate (may be
frozen). Preheat oven to 350. Arrange on ungreased cookie sheet. Bake 10-15
minutes. Serve with mustard sauce (store bought kind is fine or recipie
below).
Mustard Sauce: Combine mustard and vinegar. Cover and let stand 4 hours.
Mix sugar and egg yolk, add vinegar mixture. Cook over low heat, stirring
constantly until slightly thickened. Cover and chill. Serve at room
temperature.
(this is very hot...I have to add more sugar)
Makes about 40 one inch balls.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by smith3
<smith3@gmi.net> on Dec 30, 1997
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