Happy Opening Day of the Hurliday Season, folks.
It was a rather traditional (read: dirty) Thanksgiving at the homestead, the table groaning under the Biggest Turkey I’d Ever Seen, about five casserole dishes, 2 bread baskets, and butter in quantities perhaps last seen at the Thanksgiving table of one Paula Deen.
I can’t. Eat. Anything. Ever again.
Least not until about 10:00 this evening when I hit that spinach casserole so very, very hard.
In the spirit of sharing (and being too lazy to throw anything original on here), I give you two of my favorite holiday treasures. One, the recipe for The DeMarco Girls’ Spinach Balls (yeah, chuckle away. You can thank me later when you taste them)… you can also throw this in a casserole dish– a la Midwest, bien sur.
- 1 package frozen chopped spinach, thawed & (really) well-drained. I spent some quality time over the sink with this today and turned my hands green. Weee!
- 1 cup herb stuffing mix (did I tell you this was dirty?).
- 3 eggs
- 1/2 cup cheese– we dig parmigiano, but romano could be nice, or some other hard cheese
- 1/3 cup butter
Dump everything into a bowl. Mix it all up with your hands. Use a spoon if you must (i.e. if you’re a pansy), but know that it won’t do nearly as good a job at making sure the spinach is distributed throughout the mixture evenly. Hmph. And anyway, squishy food is fun.
Roll into little balls or slap into a casserole dish and bake at 350 for 10 minutes. Die and go to heaven.
And two, this gem.
All the season’s best, dear ones!