Recipe courtesy of jennypenny*
2 packages Frozen Chopped spinach
2 1/4 C Pepperidge farm stuffing mix
2 medium onions chopped fine
6 whole eggs
3/4 C melted margerine (1 1/2 sticks)
1/2 C grated parmesan
1/2 Tablespoon garlic powder
1/2 teaspoon thyme
1/2 Tablespoon black pepper
Defrost and drain spinach. Put spinach into pan and cover with boiling water for 5 mins
Drain well. (My mother says she squeezes it out.)
Add all other ingredients and mix well (with a fork or by hand)
REFRIDGERATE OVER NIGHT
Make balls the size of a walnut on the cookie sheet
Bake @ 350 for 20 minutes.
Good Hot or Cold.
Perfect for freezing.
2 1/4 C Pepperidge farm stuffing mix
2 medium onions chopped fine
6 whole eggs
3/4 C melted margerine (1 1/2 sticks)
1/2 C grated parmesan
1/2 Tablespoon garlic powder
1/2 teaspoon thyme
1/2 Tablespoon black pepper
Defrost and drain spinach. Put spinach into pan and cover with boiling water for 5 mins
Drain well. (My mother says she squeezes it out.)
Add all other ingredients and mix well (with a fork or by hand)
REFRIDGERATE OVER NIGHT
Make balls the size of a walnut on the cookie sheet
Bake @ 350 for 20 minutes.
Good Hot or Cold.
Perfect for freezing.
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