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Prep: 30 min Bake: 20 min
Make Ahead: up to 1 month
Total Cost: $5.98

If you invite Sharel Hubing, a social worker in Madison, 
Wisconsin, to a potluck, you
can count on her famous spinach balls--just don't invite 
her on a weekend. Sharel and
her husband spend most weekends at the cottage on Lake 
Michigan that they built
themselves. Cottage life is a perpetual potluck, Sharel 
says. "Spinach balls are my old
standby. I keep them in the freezer, then pop them in 
the oven when I need an

 2 packages (10 ounces each) frozen chopped spinach, 
cooked according to package
directions and drained well
 2 cups one-step chicken-flavored stuffing mix
 1 cup grated Parmesan cheese
 6 large eggs, lightly beaten
 1 1/2 sticks (3/4 cup) butter or margarine, at room 
 1/2 teaspoon salt
 Freshly ground pepper to taste

1. Have ready a jelly-roll pan (cookie sheet with sides). 
Mix all ingredients in a large
bowl until well blended.
2. Roll level tablespoonfuls of the mixture into balls 
the size of walnuts (you should
have about 60) and arrange them on the pan, close but 
not touching.
3. Freeze until hard, then pack in a gallon-size freezer 
food-storage bag.
4. To serve: Heat oven to 350 F. Place frozen spinach 
balls on jelly-roll pan. Bake 15 to 20
minutes, or until hot and firm enough to pick up.

* Serves 20. Per 3 balls: 133 cal, 5 g pro, 5 g car, 
10 g fat, 86 mg chol, 344 mg sod. Exchanges:
1/4 starch/bread, 1/4 vegetable, 1/2 medium-fat meat, 
1 1/2 fat

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