Spinach-Cheese Balls with Pasta Sauce: Makes: 35-40 balls Prep Time: 20 minutes Cook Time: 36 minutes 1 (9 ounce) box Green Giant(r) frozen spinach 1 egg, slightly beaten 1 cup (4 oz) shredded Parmesan cheese 1 cup (4 oz) shredded mozzarella cheese 1 tsp salt 1 tsp onion powder 1 tsp garlic powder 1 tsp dried oregano leaves 1/2 cup sour cream 2 tablespoons CRISCO Extra Virgin Olive Oil 1 (15 ounce) container ricotta cheese 2 cups Pillsbury BEST(r) All-Purpose Flour CRISCO Vegetable Oil for deep frying 3/4 cup Progresso(r) Italian Style bread crumbs 1 (25.5 ounce) jar Muir Glen(r) organic garden vegetable pasta sauce, heated Remove frozen spinach from pouch; place in colander. Rinse with warm water until thawed; drain well. Squeeze spinach dry with paper towel. Meanwhile, in a large bowl, mix egg, both cheese, salt, onion poweder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended. Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350°F (or use deep fryer, add oil to fill line and heat to 350°F.) Place bread crumbs in a small bowl. Shape spinach-cheese mixture into 1-1/2 inch balls (about 40), using about 1-1/2 tablespoons for each; roll in bread crumbs and place on cookie sheet. Fry (6) balls at a time for 4 to 6 minutes, turning as necessary, until golden brown. With slotted spoon, remove balls from skillet; place on paper towels to drain. Cool 2 minutes before serving; serve with warm pasta sauce for dipping.
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