My husband and I both enjoy cooking. We like sampling and discovering new and different foods from all areas of the world.
Hors d'oeuvres for St. Patrick's Day or Any Day!
When thinking of serving perfect bite-sized hors d'oeuvres in keeping with the color green for St. Patrick's Day parties, this old recipe from one of my mother-in-law's best friends who lived in San Antonio, Texas, came to mind.
We had tasted these delicious spinach balls at my mother-in-law's home many years ago after her friend had given her the recipe. When I was looking through my mother-in-law's recipe box and saw it, I was delighted! I had forgotten all about it but instantly remembered how we all really liked these tasty creations.
These little morsels of delectable goodness are not just for St. Patrick's Day. Now that I have found the recipe, they will be made year-round for many different occasions.
Since we will be joining friends this Sunday, I thought that these would be perfect accompaniments to the rest of the meal.
The really nice thing is that they can be made up ahead of time and even frozen. When wanting to serve them just defrost and bake. I love recipes where one is not busy fussing with food at the last minute but can enjoy the conversation with guests. Don't you feel the same?
Remember your mother telling you to eat more vegetables? Spinach is one that you should consider if you are not already eating it. There are many health benefits attributed to eating this dark green leafy vegetable. It is a low-calorie food packed with nutritious nutrients. Take a look at the video above to learn more.
Remember Popeye the Sailor Man? It did wonders for him!
Okay... let's get busy making these delicious spinach balls!
- 2 packages frozen chopped spinach (I used the square cartons available in most grocery stores.)
- 4 eggs
- 1 1/2 sticks butter
- 1/2 cup Parmesan Reggiano Cheese
- 2 cups Pepperidge Farm Herb stuffing mix
- 1 large onion, finely minced
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic salt
- 1/2 teaspoon ground pepper
These directions are really easy to follow!
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- After cooking the spinach per package directions place into a colander and drain the cooked spinach well.
- Let it cool.
- In a large bowl, beat the eggs and add the rest of the ingredients. Make sure the butter is softened before you begin.
If the butter is cold from the refrigerator and you simply cannot wait to make this mouth-watering recipe, you can soften the butter by putting it in a glass dish and microwaving it for 20 to 30 seconds. Just do not have it totally melted and hot or it might scramble the eggs.
4. Mix all the ingredients until well blended. Your clean hands are the best tool you can use for this.
5. Form into 1 inch balls.
6. Place the rolled balls onto a foil lined baking sheet.
7. Chill at least 2 hours in the refrigerator.
Suggestion: These spinach balls can be made up to this point and frozen in plastic bags for later use. Just bring out however many you wish to bake and you will have easy to complete hors d'oeuvres for your dinner parties or a tasty treat for yourself. Just let them thaw a bit prior to baking.
8. Bake 20 minutes in a 350 degree Fahrenheit oven.
Enjoy them hot out of the oven or at room temperature. They are good both ways! Makes about 60 delectable spinach balls.
I told you that this would be an easy recipe to make. Enjoy and be prepared for many compliments!
This has been a favorite stuffing mix used by my family for years and no turkey dinner would be complete without some doctored up Pepperidge Farm stuffing.
It has a nice blending of flavors with different flours to make the dried bread crumbs. They include unbromated unbleached enriched wheat flour, whole wheat flour, and malted barley flour. It also has spices and onion powder.
They have recipes on the package. Instead of following those directions we always add additional ingredients to our stuffing mixture which includes the following:
- chopped parsley
- chopped celery
- chopped green onions
- chopped mushrooms
- cooked wild rice
- plus chicken broth in place of water. We have always loved that combination!
Pepperidge Farm as a company started with the efforts of one woman, Margaret Rudkin, who turned her superior bread-making efforts into a successful industry.
From her kitchen to the boardroom of the Campbell Soup Company (which eventually acquired her company) plus writing a cookbook that ended up on the New York Times bestseller list, hers is a story of American ingenuity that is worthy of note.
© 2013 Peggy Woods