Ingredients
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1/3-1/2 cup dry mustard
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1/2 cup white vinegar
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1 egg yolk
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1 (20 ounce) package frozen spinach, well drained (no liquid left in spinach)
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3 cups packaged seasoned stuffing mix (I use Pepperidge Farm Stuffing)
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1 cup parmesan cheese, freshly grated
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6 eggs, small, beaten
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3/4 cup soft butter
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1 tablespoon garlic salt
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1/2 teaspoon Accent seasoning
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1/2 teaspoon pepper
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1/2 teaspoon thyme
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1/2 cup sugar
Instructions
- Mustard Sauce:
- To make the spicy russian mustard sauce combine the dry mustard and vinegar in a small bowl.
- Cover and let stand at room temperature overnight.
- Next day, in a small pan, combine the mustard vinegar mixture, sugar and egg yolk and simmer over low heat.
- Cover and store in fridge for up to 1 month.
- When ready to use this delicious spicy mustard serve it at room temperature.
- Spinach Balls:
- (MOST IMPORTANT) Please make sure that the spinach is very well drained, there should be no liquid left in the spinach at all.
- Next combine all the ingredients into a large bowl and mix well.
- Then roll the spinach mixture into balls.
- Place the spinach balls on a cookie sheet and freeze until solid.
- Once the spinach balls are frozen place in a freezer bag and keep frozen until needed.
- Bake frozen in a 350 degree oven for 15 - 25 minutes.
- Please check the spinach balls after 15 minutes as all ovens vary.
- The balls should be firm when touched, cook longer if necessary.