SPINACH BALLS II

2 pkgs frozen spinach	
4 eggs, beaten
2 c packaged herb stuffing	
1/2 c Parmesan cheese
1 clove garlic, minced	
1 onion, chopped
1½ tsp thyme	
3/4 c melted butter
salt and pepper

Cook spinach (according to package); drain and squeeze dry.  Mix 
together all ingredients.  Chill for 2 hours.  Roll into 1 inch balls.
Freeze on cookie sheets.  When frozen, store in plastic bags until 
needed.  Thaw before baking.  Bake at 300° for 30 minutes.  Serve with 
sharp mustard.  Makes 50 balls.

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