Peppers
Charlene Winterle Olson

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La Belle Cuisine - More Appetizer Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food."
- Craig Claiborne

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IACP Cookbook Award Winner

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Friday, November 10, 2006

Life Slices - Food for the Soul
Charlene Winterle Olson

 

 

Spinach Balls with Mustard Sauce
Bon Appétit Archives

Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry

2 cups herb stuffing mix, crushed

1 cup firmly packed freshly grated Parmesan (5-ounce wedge)

½ cup (1 stick) butter, melted

4 small green onions, finely chopped

3 eggs

Dash of freshly grated nutmeg

Mustard Sauce

Combine all ingredients except Mustard Sauce in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake.

Preheat oven to 350° F. Set balls on ungreased baking sheet and bake until golden brown, about 10-15 minutes. Makes about 70 balls.

Mustard Sauce

½ cup dry mustard

½ cup white vinegar

¼ cup sugar

1 egg yolk

Combine the dry mustard and vinegar in a small bowl. Cover and let stand at room temperature 4 hours. Mix the sugar and egg yolk in a small saucepan. Add mustard-vinegar mixture and cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.

 

 

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