Nancy's Notes From Florida

Spinach Balls
September 18, 2015

Ingredients

(2) 10 oz. packages frozen chopped spinach, thawed and squeezed dry
2 cups crushed herb stuffing mix
1 cup grated Parmesan cheese
cup melted butter
4 green onions, chopped
3 eggs, beaten

Directions

Preheat oven to 350 degrees. Combine ingredients in a large bowl and mix well. Shape into 1-inch balls. Cover and refrigerate or freeze until ready to bake. Bake on an ungreased baking sheet for 10 to 15 minutes or until golden brown. Serve with your favorite mustard. Makes 20 to 24 spinach balls.


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Spinach Pumpernickel Dip
September 18, 2015

Ingredients

10 oz. package frozen chopped spinach, thawed and squeezed dry
1 package dry onion soup mix
1 cups sour cream
1 cup mayonnaise
8 oz. can sliced water chestnuts, drained and chopped
3 green onions, chopped
1 round pumpernickel bread

Directions

Mix together soup mix, sour cream, and mayonnaise until blended. Add spinach, water chestnuts, and green onions. Cover and chill. Just before serving, cut circle into top of bread and hollow out a bowl shape, saving pieces of bread to place around platter for dip. Spoon spinach mixture into hollow and serve.


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Stuffed Mushrooms
September 18, 2015

Ingredients

(2) 16 oz. packages whole white mushrooms
3 oz. package cream cheese, softened
1⁄2 cup mayonnaise
1⁄2 cup sour cream
14 oz. can artichoke hearts, drained and chopped
10 oz. package frozen chopped spinach, thawed and squeezed dry
1⁄3 cup shredded mozzarella cheese
3⁄4 tsp. garlic powder
4 Tbsp. shredded Parmesan cheese
2 Tbsp. grated Parmesan cheese

Directions

Preheat oven to 400 degrees. Remove stems from mushrooms and discard or save for another use. Clean mushrooms and pat dry with paper towel. Meanwhile, beat cream cheese, mayonnaise, and sour cream in a small bowl. Add artichokes, spinach, mozzarella cheese, garlic powder, and shredded Parmesan cheese.

Fill each mushroom cap with 1 Tbsp. spinach mixture. Place mushrooms on greased baking sheet and sprinkle with grated Parmesan cheese. Bake for 20 minutes or until tender. Transfer to platter and serve warm.


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Butternut Squash Soup
September 18, 2015

Ingredients

2 Tbsp. butter
1 onion, diced
1 pound peeled butternut squash, cubed
1 carrot, diced
¼ tsp. cinnamon
¼ tsp. ground nutmeg
Pinch ground cloves
1 quart low-salt chicken broth
2 sprigs thyme
1 cup half-and-half
2 Tbsp. unsulphured molasses

Directions

Melt butter over medium heat in large soup pot. Add onion and cook until translucent. Then add squash and carrots. Cook for 4 to 5 minutes, stirring often. Add spices and cook until vegetables start to caramelize. Add chicken broth and thyme. Simmer for 20 minutes.

Remove from heat and discard thyme sprigs. Using an immersion blender, puree the soup. (It can be frozen at this stage.) Stir in molasses to blend. Add half-and-half and mix to combine. Ladle into individual bowls and serve hot.

If frozen, defrost gradually and then reheat in large pot. Stir in molasses and half-and-half and serve as above.


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Minestrone Soup
September 18, 2015

Ingredients

49 oz. container low fat chicken broth
28 oz. can petite diced tomatoes, undrained
15 oz. can whole white potatoes, drained & halved
15-1/2 oz. can cannellini beans, drained
9 oz. package frozen cut green beans
8 oz. package shredded carrots
1 large onion, cut into chunks
1/4 red bell pepper, diced
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
3/4 cup Ditalini pasta

Directions

Combine all ingredients except pasta in large soup pot and bring to a boil. Cover and simmer for 30 minutes. Add pasta, cook for additional 10 minutes. Serve hot.


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