Spinach Balls

These are great to have when company comes.  They are delicious!

2 (10 oz) packages frozen, chopped spinach
3/4 cup margarine
1 cup bread crumbs
1 cup parmesan cheese
6 eggs
pinch of salt and pepper

Cook spinach and drain.  Mix all ingredients together in a bowl.  Form into teaspoon size balls and place on greased baking sheet.  Place in freezer.  When ready to serve, remove from freezer but DO NOT defrost!  Bake at 350 for 20 minutes.

Confetti Chowder. . . but first!

Here is my new bookcase in my kitchen, custom built to my specifications by a neighbor that is very good with woodworking tools!  The old cabinet that was there when I moved in 20 years ago, just didn't serve my needs.  After all, my cookbook "collection/addiction" numbers well into the 3 figures!

Even with 9 linear feet of cookbooks here, this probably barely scratches the surface of my collection!  These are among my favorites and the ones I use most often.

Okay Show and Tell time is over.  My recipe posting today is one I'm sure you will like.  Confetti Chowder is in my copy of 10,000 Tastes of Minnesota, published by the Women's Club of Minneapolis in 1990.  I've never tried any of the recipes in this book that I didn't like.

Let me know how you like this one.  One quick note:  the recipe calls for "Mexicorn."  I've always used Green Giant canned corn.

3 cups shredded cabbage

2 cups sliced carrots

2 cups chopped celery

1/2 cup chopped onion

1/4 cup butter

1  10 oz. pkg frozen peas

2  11 oz. cans Mexicorn

3 cups milk

1 tsp. salt

1/4 - 1/2 tsp. pepper

1/2 tsp. thyme

2 cups grated cheddar cheese

Cook and stir the cabbage, carrots, celery and onion in butter in large saucepan or Dutch oven until crisp-tender.  Add peas, Mexicorn, milk and seasonings.  Simmer over low heat about 15 minutes, stirring frequently.  In blender or food processor, blend about 2 cups of hot milk and cheese until smooth.  Return to saucepan; mix well.  Adjust seasonings.  Heat thoroughly but do not boil.

6 servings

Pumpkin Soup

When summer is over and the weather turns cool, I like a bowl of hot soup.  And I have dozens of great recipes for soup!  Here is one that is very good.  It is from "Recipes Worth Sharing", copyright 2008.  Enjoy!

1/2 stick of butter
1 cup chopped onion
1 clove garlic, crushed
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon crushed red pepper
3 cups chicken broth
1  29 oz. can pumpkin
1  12 oz. can evaporated milk
1/4 cup light brown sugar (optional)
Sour cream for garnish
chopped chives for garnish

Melt butter in a large saucepan and add the onion and garlic.  Saute for 3 to 4 minutes or until the onion is tender.  Stir in the curry powder, salt, coriander, and red pepper.  Cook for 1 minute, stirring frequently.  Add the broth and bring to a gentle boil.  Boil gently for 15 to 20 minutes, stirring occasionally.  Stir in the pumpkin and evaporated milk.  Mix in the brown sugar for a sweeter flavor and cook for 5 minutes.  Cool slightly; pour into a blender and process until creamy.  Ladle the warm soup into soup bowls and garnish with sour cream and chives.

Barbecued Beef Strips

A great way to use leftover roast beef.  This one comes from my Hearts and Flour cookbook, copyright 1988, published by the Women's Club of Pittsford.  Pittsford is a suburb of Rochester.

1 medium onion, finely chopped
2 cups cooked beef, cut in thin strips
1 8 oz. can tomato sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
salt and pepper to taste

Combine all ingredients in a 1 1/2 quart casserole dish.

Microwave on high for 10 to 12 minutes, or until hot and bubbly, stirring every 3 to 4 minutes.

Serve on sandwich buns.

This one is sure to please!

Cheddar Puffs

This is another of my old recipes that I got from a friend many years ago.  Make this the next time you have company.

1/2 cup softened butter
1 cup grated sharp cheddar
1 1/4 cup flour
1/4 tsp. salt

Cream together the butter and cheese.

Blend flour and salt and combine with the cheese mixture.  Knead to form a soft dough, if necessary, add milk or water, a little at a time, to get the right consistency.

Form into balls and bake at 400 degrees for 12 minutes or until golden.

Yield:  about 30 small balls.

Balls may be refrigerated before baking.

A healthy and tasty snack

I enjoy having an avocado snack that I make and spread on Wegman's Marathon Organic Bread.  The bread is a small loaf and contains lots of good, nutritious "stuff."  Among the ingredients are carrots, pumpkin seeds, and several whole grains.

I peel and cut up an avocado and put it in the small bowl of my food processor.  Process for a few seconds.  Then add hot sauce and salt - both to your individual taste.  Process again until it is of spreading consistency.  If you don't have a food processor, you could use a pastry blender or potato masher.

Cut the bread slices into halves and spread the avocado mixture.  It really is delicious and nutritious!

Coffee Cake

This is another old, old, favorite recipe.  It came from a much earlier edition of the Better Homes and Garden Cookbook.  On many weekend mornings, I would mix this one up, pop it in the oven and soon enjoy a delicious, fresh from the oven coffee cake.

1/4 cup oil
1 beaten egg
1/2 cup milk
1 1/2 cups all purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
Spicy Topping (recipe below)

Preheat oven to 375.

Combine oil, egg, and milk.  Sift together the dry ingredients; add milk mixture; mix well.  Pour into greased 9x9x2 inch pan.  Sprinkle with Spicy Topping and bake at 375 for about 25 minutes.

Spicy Topping:  Combine 1/4 cup brown sugar, 1 tablespoon flour, 1 teaspoon ground cinnamon, 1 tablespoon melted butter and 1/2 cup chopped nuts.