Gerald Walton <vegw@VM.CC.OLEMISS.EDU>
Spinach Casserole
Boil in salted water 2 packages frozen chopped spinach. Drain. Mix with 1/2
stick butter and 6 oz. cream cheese.
1/2 bag Pepperidge Farm stuffing - roll it finer. Mix with 1/2 stick melted
butter. Pour over spinach and bake at 300F for 30 minutes.
May be prepared day before or frozen. Add topping at last minute before baking.
Cheese Olives
- 24 ripe olives, pitted
- 2 - 3 green onions, minced
- 1/2 cup flour
- 1/4 tsp.. salt
- 1/8 tsp.. mustard
- 4 oz. sharp cheddar cheese
- 3 Tblsp butter, melted and cooled slightly
- 1 Tblsp milk
- 1 - 2 drops Tabasco
Stuff olives with onion. Blend flour, salt, mustard and cheese. Stir into
the mixture the butter, milk and Tabasco. Using 1 teaspoon dough per olive,
wrap dough around olive. Place on baking sheet. Cook 10 - 12 minutes at
400F. Makes 24 canapés
This page is maintained by Graham Toal <gtoal@gtoal.com>