"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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