2 10 oz pkg frozen chopped spinach, thawed & drained
3/4 c butter, softened
6 eggs, beaten
2 c herb-seasoned stuffing cubes
1 c parmesan cheese, freshly grated
salt & pepper to taste
Mustard Sauce:
1/2 c dry mustard
1/2 c white vinegar
1/4 c sugar
1 egg yolk
Squeeze any excess moisture from the spinach. mix the spinach, butter, eggs, stuffing mix and parmesan cheese in a bowl. Season with salt & pepper. Shape into 1 inch balls and place on a baking sheet. Makes bout 40 balls. Bake at 375 degrees for 15 minutes. Serve with Mustard Sauce.
Mustard Sauce:
Stir the dry mustard into the vinegar in a small bowl. Cover and let stand for several hours. Mix the sugar and egg yolk in a small saucepan. Stir in the mustard mixture. Cook over medium heat until thickened, stirring constantly. Remove from the heat and let cool to room temperature.
Note: These appetizers can be made ahead and frozen before baking. Freeze on a baking sheet and transfer to freezer bags when frozen. Thaw slightly before baking. The sauce can be made 1 to 2 days ahead. Cover and chill.
Makes 20 appetizer servings.
Recipe Submitted by Melody Rasmussen (recipe exchange)
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