Ingredients:
2 boxes chopped frozen spinach cooked with salt. When cool, drain well, squeezing with hands.
1/2 cup softened butter
1 onion, finely chopped
4 eggs, beaten
2 cups herb stuffing
1/2 cup parmesan cheese, ground
1/4 tsp. pepper
1/2 tsp. garlic salt

Instruction:
Mix all together and chill in refrigerator. Form into small balls and put on cookie sheet and freeze. Bake on cookie sheet at 250 degrees for 20 minutes. Serve hot.

Notes: If you want to save them for future use, put in zip lock bag and freeze.

Dora Meyer Recipe Collection

Mom Carver

Ingredients:
1 can frozen cream of shrimp soup (thawed)
1 sm. can tiny shrimp
1 roll Krafts nippy cheese
1 roll Krafts garlic cheese

Instruction:
Mix together and heat through. Place in fondue pot, or serve as dip.

Mom Carver

Ingredients:
Butter
1 onion, chopped very fine
1-2 cloves of garlic, minced
1 8oz can stewed, Italian Style tomatoes, undrained
1/2t. basil
1/4t. oregano
black pepper to taste
2C cheddar, shredded
1/4C parmesan (real grated parmesan, not the stuff from the cylinder!)
Stuff to dip (bread, carrots, cauliflower, celery, pretzels, anything that you think would taste good with this Italian-y cheese!)

Instruction:
Melt a small amount of butter, and saute the onions and garlic until they are clear. Add the canned tomatoes (including their liquid) and all of the spices, and heat until they are just simmering. Turn the heat down to low, and add the cheeses a little at a time, stirring constantly. Don’t add more cheese until the last bit has melted and mixed in. When it’s all together, transfer the mixture to a fondue pot and serve immediately.

Jen

Ingredients:
1 small jar artichokes, finely chopped (discard any hard pieces)
2 9 oz boxes chopped spinach, drained
1 small onion, finely chopped
1 stick butter
1 8 oz cream cheese
1 8 oz sour cream
1 small package grated Parmesan cheese
1 medium package grated Mozzarella cheese
1 medium package grated sharp Cheddar cheese

Instructions
Sauté onions and artichokes in butter for a few minutes, then add the drained
spinach. Once the spinach, onion and artichoke cook for about 2 to 3 minutes
then add the cream cheese and the sour cream.

When these are well blended, add Parmesan cheese and Mozzarella cheese; stir
until the cheese has melted.

Pour the mixture into a greased baking dish and top with the sharp Sheddar
cheese.

Bake at 350°F until the cheese turns a golden brown.

Submitted by: My Aunt Judy (Mothers Sister) via Pheonix

1 bag of chicken drummet’s and wings
1 large bottle of Texas Pete’s Hot Sauce
1 regular (not the smallest size) bottle of Tobasco Sauce
1 lb of butter (use real butter)
2 large bottles of Teriaki Sauce (chose your favorite here)

In 2 medium size pots melt 1 stick of butter each on the lowest setting so it does not scorch. In one add 1 bottle of teriaki and in the other add half Texas Pete and half Tobasco.

While the sauces are heating, deep fry your drummets and wings. Once cooked, add half of the wings to each pot and turn up the heat under the pots slightly. Let the wings cook in the sauces at least 10 mins. Once you are done steeping in the sauces, place on a plate.

DO NOT pour the left over sauce on the wings. It makes them messier to eat and is not really needed. As the wings steep, they will absorb the sauces. Continue to add butter and sauce as needed to your pots until all wings are done. There should be plenty of sauce ingredients to complete a large bag of wings.

You should have wings frying and steeping in the sauces at the same time. It can be a process… but everyone will rave over your wings.

Garnish with Blue Cheese and/or Ranch dressings and celery, carrot sticks.

BTW – The hot wings are not for the faint of tongue. Have plenty of cold drinks available!

Phoenix