1984 Greenwood Jaycees Recipe Book

Cookbook page 1

Party Cheese Ball, Sausage Stuffed Mushrooms, Frozen Spinach Balls

PARTY CHEESE BALL                                  Shari Lynn Shireman

 1 Tbsp. Worcestershire sauce
 1/4 c. diced onions
 1/3 diced green pepper
8 oz. cream cheese-room temp.
1 small pkg. Cheddar cheese, 1 c.
1 small jar chipped beef or pecans

 Mix ingredients. Roll ball in chipped beef or pecans.

 SAUSAGE STUFFED MUSHROOMS                                Sherry Rumble

 1 lb. fresh mushrooms, washed
    and caps hollowed out
1 lb. fresh pan sausage,
uncooked

 Put mushroom caps on cookie sheet. Fill each cap with spoonful of
 sausage. Place under broiler until sausage is done and browned.
 Delicious and easy. Serve hot.

 FROZEN SPINACH BALLS                                      Janet Jackson
 X
* pkgs, frozen spinach, thawed
    drain well-squeeze juice out
 2 c. Pepperidge herb dressing
 1 c. Parmesan cheese
6 eggs, beaten
3/4 c. soft butter                   /
Salt and pepper to taste

 Combine all ingredients. Form into small balls. Place on cookie sheet
 and freeze. When ready to serve, put on cookie sheet and bake at
 375 degrees for 15 minutes.




                                      -1-     Greenwood, Ind.