Our garden this year was ultra productive. WOW. Two freezers are full, and the larder is full of jars of produce. Now it is the fun of picking gem colored fruits or vegetable preserved bags or jars to bring into the kitchen for the evening’s meal. Our beets this year were premium. We ate them fresh and canned them. But it was the tops that were a prized possession. Their dark green leaves added extra iron to my summer salads from June to September. When harvesting the beets, I washed off the tops, and put some in the freezer. These can be used interchangeably with recipes that call for frozen spinach. They do bleed a bit pink… so it’s an interesting dish when served!
When company comes, and they come in from distances, I enjoy having a display of aroma producing appetizers to start the fellowship and direct it straight to a time to the point of the invite: good fun, good food, good fellowship! Here is one example of a make ahead, ‘normal’ ingredient appetizer: Spinach or Beet Green Rounds.
2 large eggs
5 oz frozen spinach or beet greens
1/2 c onions, minced and sauteed
1/3 c Parmesan cheese
1/3 c butter, softened
1/4 t salt
1/8 t pepper
1/4 t garlic powder
1 t minced parsley
1 1/4 c seasoned bread crumbs
Heat oven to 350 degrees.
Beat eggs in small bowl. If using the beet greens, chop while frozen, they really flake so easily. If using spinach, allow to thaw, drain then chop. In another bowl add the greens/spinach, onions, Parmesan, butter, salt, pepper, garlic powder and parsley. Add eggs to mixture. Mix thoroughly. Stir in bread crumbs. Let mixture sit 15 to 20 minutes.
Form walnut-sized balls and place on baking sheet. Bake for 12 to 15 minutes until golden brown and firm. Serve warm. Makes 20 rounds.byDeborahonThursday, November 06, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe