"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Spinach Balls Recipe

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This recipe for Spinach Balls, by , is from Sacred Heart Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Ancelet
Added: Monday, July 31, 2006


2 pkgs. Frozen chopped spinich, cooked and drained.
6 beaten eggs
3/4 c. melted butter
2 c. Pepperidge Farm Herb stuffing
1 small onion, chopped
1 can water chestnuts, chopped
2 1/2 c. Parmesan cheese
1 1/2 tsp. Garlic salt
1/2 tsp. Thyme
1 tbsp. Accent (MSG)
1 tsp. Pepper

1. Combine all ingredients and shape into 1-inch balls.
2. Bake on a cookie sheet that has been sprayed with Pam or greased lightly at 325 degrees for 25 minutes.




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