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Vegetables - Hot Spinach Balls Post by :JimJams Category :Learning Kitchen Author :Unknown Date :March 2012 Read :892

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Vegetables - Hot Spinach Balls

4 eggs
2 cups herb seasoned stuffing
1 medium onion, minced
1/2 cup Parmesan cheese
1/2 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 pkg. (10 oz. each) frozen chopped spinach, cooked, drained
3/4 cup butter, melted

Preheat oven to 350 degrees.

Beat eggs well. Combine stuffing, onion, cheese and seasonings. Mix together eggs, spinach and stuffing mixture. Pour melted butter over it; mix well. Chill thoroughly.

Roll into 1-inch balls. Bake at 350 degrees for 15 minutes.

Makes 40 to 50 balls.

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Vegetables - Hot Spinach Cheese Dip Vegetables - Hot Spinach Cheese Dip

Vegetables - Hot Spinach Cheese Dip
1 (10 ounce) package frozen chopped spinach, thawed and drained 1 (8-ounce) package cream cheese softened 1/2 cup chopped scallions 1/2 teaspoon garlic pepper 1 cup shredded cheddar cheese 1/3 cup rehydrated, chopped sun-dried tomatoes or chopped and drained water chestnuts crackers and or cut-up assorted fresh vegetables for serving a few shakes of tabasco sauce In a one quart mini electric slow cooker, mix together spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot. Reserve 2 tablespoons cheese for the

Vegetables - Spinach -  Herbed Spinach Rice Vegetables - Spinach - Herbed Spinach Rice

Vegetables - Spinach -  Herbed Spinach Rice
1 cup cooked rice 1 (10 oz) package frozen spinach 1 cup shredded, sharp, cheddar cheese 2 eggs, slightly beaten 2 tablespoons soft butter or margarine 1/3 cup milk 2 tablespoons chopped onion 1/2 tsp Worcestershire sauce 1/4 tsp dried rosemary, crushed 1/4 tsp dried thyme leaves, crushed salt and pepper to taste Preheat oven to 350 F. Prepare rice, set aside to cool. Cook and drain spinach. Mix together all ingredients, pour into 8 x 8 inch pan. Bake for 20-25 minutes, until edges/sides turn just a little bit golden. *cook's notes-I first had this as a side dish but,