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Rhubarb and
Strawberry Crisp

French Potato
Green Bean
Salad with

Sweet Onions
and Rice


Roasted Red Pepper Soup

Turkey Chili


Seared Pork Cutlets with Green Garlic Salsa Verde

Spinach Balls with Mustard Dipping Sauce

Spinach Balls with Mustard Dipping Sauce
My friend Roberta Sherman serves these wonderful spinach balls and now I want all of my friends to try them.


2 10 oz. packages of frozen, chopped spinach; thaw and squeeze out water
2 cups herb stuffing mix
1 medium onion finely minced
½ cup parmesan cheese
cup melted butter
3 eggs, beaten
Dash of nutmeg
Salt and pepper

Preheat oven to 350 degrees.

Pulse herb stuffing mix in a food processor until fine, add to spinach, onions, parmesan cheese and nutmeg; mix well. Add butter and eggs, stir to completely incorporate.

Using a tablespoon, make in to walnut-sized balls. Place on an oiled baking sheet and bake 12 to 15 minutes. Remove from oven and serve warm on a tray with toothpicks and mustard dipping sauce.


2 tablespoons white wine vinegar
2 tablespoons dry mustard
1/3 cup dry white wine
1 egg
3 tablespoons Dijon mustard
1 teaspoon sugar
Salt and pepper

Mix vinegar and dry mustard and let sit 1 hour.

Whisk wine, egg, Dijon mustard and sugar in a small pan.  Add vinegar/mustard mixture to pan and whisk until the sauce has the consistency of custard.  Cover and refrigerate at least 4 hours.


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