Saturday, October 1, 2011

Curry Rye Rounds and Spinach Balls

Every once in awhile the girls have their night out. So being the good husband that I am... I decided to whip up a couple of quick and easy appetizers for them.
I should take HONORS for being " man of the year and husband of the century."

I made curry cheese rounds and spinach balls.

I had made Uncle Walt's stuffing earlier which my wife decided to use to stuff some white button mushrooms.
Some recipes I hate to part with and share. Sorry but I think the Aunt Eileen's Red Sauce and Uncle Walt's Stuffing should be a family secret; locked in a vault until I can't write anymore.
Like my dad, who was an incredible cook and never shared his recipes.
"Just watch me and you will learn"
Still practicing dad...

So the girls had their night out and I made extra of the appetizers so I could share them with my daughter.

Curry Cheese Rounds:
2 cups of grated cheddar cheese
1 can of black olives (  pitted and finely diced )
1 cup of mayonnaise (light mayonnaise works great as well)
2 tsp. of curry powder
4 green onions (finely diced)
Rye rounds ( if you can not find  rye rounds, substitute with regular or dark rye bread )
I cut the rye bread into small squares or circles.

Mixed all the ingredients and spread over the rye bread squares (rounds.)
Placed them on a cookie sheet or tin tray under the broiler on High Broil Setting for 3 minutes.
Makes about 18 - 24 curry rounds. ( Depends on your artistic ability and knife skills.)

Spinach Balls:
2 10oz. pkgs. of frozen chopped spinach
2 cups of bread stuffing mix
 3/4 cup of finely chopped yellow onion
4 whipped eggs
3/4 cup of melted butter
3/4 cup of parmesan cheese
1/2 tsp. of garlic powder
1 /4 tsp. of fresh thyme
1/4 tsp. of fresh cracked pepper

Preheat over to 350 degrees.
Thaw out frozen spinach and squeeze out all the excess water.
Mix all the ingredients together.
Roll the spinach mixture into small balls.
Bake on a cookie sheet for 20 minutes until lightly browned.
Sprinkle with parmesan cheese
Makes 24 spinach balls. ( Unless you roll them the size of a snowman.)

You can freeze the spinach balls when cooled for future appetizers.
When ready to eat, just thaw for 10 minutes and reheat in 350 degree
oven until warm.
Sprinkle with parmesan cheese.

To make a dip for the spinach balls:
1 8oz. serving of light sour cream
and 2 tbsp. of horseradish
Mix well together and cool in fridge until ready to serve.

Big thanks to MOM ( Peggy ) for the recipes , Dad for the inspiration,
and my wife and daughter for letting me be Mr. MOM now and then.
Next time I get out of the house,
I will be expecting a couple of hors d'oeuvres for a football game.

Keep eating,

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