Spinach Pom Poms with Spicy Mustard Sauce
Total 70s groove
Ingredients
- 20 ounces frozen chopped spinach
- 2 cups herb-seasoned stuffing cubes crushed
- 1 cup grated parmesan cheese
- Dash of nutmeg
- 6 eggs beaten
- ¾ cup butter softened
Instructions
- Thaw spinach. Drain and squeeze out all the excess moisture.
- Place in a medium size bowl and blend in remaining ingredients. Shape into balls the size of walnuts. Refrigerate or freeze until ready to bake.
- Preheat oven to 350°. Place chilled or frozen balls on baking sheets and bake for 10 to 15 minutes or until hot. Drain on paper towels.
Notes
SPICY MUSTARD SAUCE
1/3 cup dry mustard
½ cup white vinegar
½ cup sugar
1 egg yolk SPICY MUSTARD SAUCE
Combine dry mustard and vinegar in a small bowl. Cover and let stand at room temperature overnight. Heat mustard, vinegar and sugar over low heat. Whisk one tablespoon of the mustard mixture into the beaten egg. Return egg mixture to saucepan and simmer over very low heat for one to two minutes until slightly thickened. Serve at room temperature. Yields one and 1/4 cup.
1/3 cup dry mustard
½ cup white vinegar
½ cup sugar
1 egg yolk SPICY MUSTARD SAUCE
Combine dry mustard and vinegar in a small bowl. Cover and let stand at room temperature overnight. Heat mustard, vinegar and sugar over low heat. Whisk one tablespoon of the mustard mixture into the beaten egg. Return egg mixture to saucepan and simmer over very low heat for one to two minutes until slightly thickened. Serve at room temperature. Yields one and 1/4 cup.
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