2 packages frozen, chopped spinach
2 cups Pepperidge Farm herb stuffing (not cubes)
6 beaten eggs
2 small onions, chopped fine
1 teaspoon pepper
1/2 teaspoon thyme
1 cup Parmesan cheese
3/4 cup melted butter
1 teaspoon garlic powder
Cook and drain the spinach. Add remaining ingredients. Refrigerate overnight. Shape
into walnut size balls. Bake at 350 for 20 minutes.
2 cups pumpkin
1/2 cup flour
pinches of salt and baking soda
1 cup sugar
1 cup milk
2 eggs
1 teaspoon vanilla
4 tablespoon butter
cinnamon
Place the butter in a 9-by-9, 8-by-8, or 7-by-11-inch baking dish, and melt. Place all the
remaining ingredients in a blender or processor and mix until smooth. Pour the mixture
into the melted butter. Sprinkle the top with cinnamon. Bake at
450 for 25 to 30 minutes.
About 1 pound lean beef (I use flip steaks or top round steak)
1 3-4 ounce can sliced mushrooms
1 can golden mushroom soup
1/2 to 3/4 cup sour cream (reduced calorie is OK)
1/2 teas. paprika (or to taste)
Cut the steak into small, bite-size slices. Brown the steak in a 10-inch frying pan. When
browned, add the mushrooms, soup, sour cream, and paprika. Cover and simmer for
about a half hour. Serve over noodles