Recipe Index

Chipotle Chicken

Shepherds Pie

Apple Cake

Blueberry Buckle

Autumn Soup

Mexican Lasagna

Black Bean & Corn Salsa

Chicken Vegetable Tortellini Stew

Chicken Picatta

Quick Veggie Frittata

Spinach stuffed Chicken Breast

Blond Brownies

Creamy Avocado Dip

Blueberry Kuchen

Feta Bruschetta

Stained Glass Window cookies

Chicken Curry

Hot Pecan Dip

Mako Shark Steaks in herb butter

Chicken Paprikash

Flourless Chocolate Cake

Baked Oatmeal Brulee

Tomato Basil sauce

Banana Bread

Yorkshire Pudding

Beer Can Chicken

Did You Know

There are three types of Spinach:

Savoy has dark green, crinkly and curly leaves. It is the type sold in fresh bunches in most supermarkets

Flat/smooth leaf spinach has broad, smooth leaves that are easier to clean than 'Savoy'. This type is often grown for canned and frozen spinach, as well as soups, baby foods, and processed foods.

Semi-savoy is a hybrid variety with slightly crinkled leaves. It has the same texture as 'Savoy', but it is not as difficult to clean. It is grown for both fresh market and processing.


In the 1930's U.S. spinach growers credited Popeye with a 33% increase in domestic spinach consumption - a welcome boost to an industry during the depression era.



Click for printer friendly version

Spinach Balls


2 Cups Pepperidge Farm herb stuffing mix
4 beaten eggs
1 tsp. garlic salt
¾ Cup finely diced onion
½ Cup grated Parmesan cheese
1 ½ stick melted butter
2 boxes frozen chopped spinach

Heat frozen spinach and squeeze out excess liquid - do not fully cook, just enough to thaw - I use clean dish towel to wring out excess water.

Measure herb stuffing mix - crush or remove large chunks before measuring - I put stuffing in large plastic zip lock bag, and use rolling pin to crush large pieces.

Combine first five ingredients together. Then add warm butter and spinach last so you don’t cook the egg.

Use small cookie scoop to form balls (or hand make walnut-size balls). I put balls on tin foil first and then use hands to shape balls

-If freezing for later, let cool down then pack into containers and freeze.

-If baking now, use parchment paper on a cookie sheet to bake.

Bake at 350 degrees for 15-25 minutes (until slightly brown and firm to touch) Butter starts to bubble around edges.

Serve warm.

OK to freeze before cooked. Thaw completely before cooking.

Makes 48 servings