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Vegetable Stuffing Recipe

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This recipe for Vegetable Stuffing, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Polly Giannecchini
Added: Sunday, October 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. frozen spinach
1 handfull parsley
2 cloves garlic
2-4 sprigs percia or sweet marjoram
8-10 eggs
1 loaf dry french bread soaked in water
1 1/2 c. grated parmesean cheese

Directions:
Directions:
Partially defrost spinach and chop. Chop parsley. heat olive oil slowly with 2 cloves of garlic. When garllic starts to color add chopped parsley. Saute about 10 minute. Push aside and add chopped spinach and percia or marjoram. Cook about 10 minutes. Cool.

Squeeze and shread dry bread. Combine eggs, bread, cheese and cooled spinach. Stir and add salt to taste. Con cook 1/2 now and freeze the rest. Keeps for 2-3 weeks.

Personal Notes:
Personal Notes:
Use this stuffing to stuff, mushrooms, zucchini, onions, bell peppers, and eggplant for a great appetizer.

 

 

 

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