| Greek Canapés 6 eggs, beaten
3/4 cup of soft butter
1/2 cup of Parmesan cheese
1/2 cup of Romano cheese, shredded
2 cups of Pepperidge Farm Herb Stuffing Mix
Two 10 ounce packages of frozen chopped spinach
Thaw and drain spinach. Mix all of above ingredients together and let sit in refrigerator 2 hours. Roll into small bite-size balls. Bake at 350ºF. for 15 minutes on large greased cookie sheets. Serve warm as hors d'oeuvre. May be kept in refrigerator up to one week. |
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