Posted by Grandma Jeanne on August 31, 2009
1 (10 ounces) package frozen chopped spinach
1-1/2 cups Pepperidge Farm herb stuffing mix
1/2 cup chopped onion
3 eggs, beaten
1/2 stick butter, melted
1/4 cup Parmesan cheese
1/2 teaspoon pepper (white)
3/4 teaspoon garlic salt
Preheat oven to 350 degrees.
Cook spinach and drain well, squeezing out all liquid.
Add all other ingredients, mixing well.
Shape into small balls and put on lightly greased cookie sheet.
Bake 15 minutes.
Do not overbake.
They freeze well before or after baking.
Posted by Grandma Jeanne on August 24, 2009
2 (10 ounces) packages frozen chopped spinach
1 (6 ounces) package chicken flavored Stove Top stuffing
1 cup grated Parmesan cheese
6 eggs, lightly beaten
3/4 cup melted butter
Salt and pepper to taste
Cook spinach according to package and drain in a sieve, pressing out as much moisture as possible with back of spoon.
In medium bowl, combine spinach, stuffing mix, Parmesan cheese, eggs, butter and salt and pepper.
Mix thoroughly and roll into balls the size of large marbles, about 1-1/2 inches in diameter.
Place on cookie sheet and freeze.
After balls are frozen, remove and store in plastic bag.
To serve: Replace frozen balls on cookie sheet, and bake at 350 degrees for 10 to 15 minutes or 7 to 10 minutes if unfrozen, until lightly browned.
Serve hot.
Makes 80 balls.
Posted by Grandma Jeanne on August 17, 2009
1 pound margarine
4 cups flour
1/2 teaspoon salt
1 pound New York Shays cheese, grated
Dash of cayenne pepper
Cream the margarine.
Sift in the flour and salt.
Blend into dough the grated cheese and cayenne pepper.
Drop on cookie sheet 1 teaspoon (small) and then flatten with fork.
Bake in slow oven for 35 minutes at 275 degrees. Do not let them get brown, but be sure they are done.
Let set in pan until cool.
Makes over 150 small biscuits.
Can be frozen.
Posted by Grandma Jeanne on August 10, 2009
2 (8 ounces) packages cream cheese
8 1/2 ounces can drained crushed pineapple
1 cup chopped pecans
1/4 cup chopped green pepper
2 tablespoons chopped onion
1 tablespoon seasoned salt
Combine the previous ingredients.
Roll in a ball and wrap in waxed paper.
Chill overnight.
Roll in 1 cup chopped pecans.
Note: If ball is too soft to roll, pat pecans on ball until covered.
Great for parties with crackers.
Posted by Grandma Jeanne on August 3, 2009
2 (8 ounces) packages cream cheese
10 ounce package cheddar cheese
8 1/2 ounces can crushed pineapple, drained
2 tablespoons chopped green onions
2 teaspoons Worcestershire sauce
2/3 cup chopped pecans
Blend together the cream cheese and cheddar cheese (not with a blender).
Fold in pineapple, onions, and Worcestershire sauce.
Refrigerate several hours.
Shape in 1 large or 2 small balls and roll in pecans.
Delicious on Triscuits or firm crackers.
