Gerald Walton <vegw@VM.CC.OLEMISS.EDU>
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.
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
- 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
This page is maintained by Graham Toal <email@example.com>