• 2 10-ounce packages frozen copped spinach, thawed and squeezed dry
• 2 cups herb stuffing mix, crushed
• 1 cup firmly packed freshly grated Parmesan cheese (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 sauce in large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake.
Preheat oven to 350F. Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes. Serve with mustard sauce.
*Mustard Sauce
• ½ cup dry mustard
• ½ cup white vinegar
• ¼ cup sugar
• 1 egg yolk
Combine mustard and vinegar in small bowl. Cover and let stand at room temperature 4 hours.
Mix sugar and egg yolk in small sauce-pan. Add mustard-vinegar mixture and cook over low heat, stirring constantly, until slightly thickened. Cover and chill. Serve at room temperature.
Submitted by Betsy Kaufman
Mount Vernon Unitarian Church 