Requested Fall Recipes

Second Line Spinach Balls

6-oz. pkg. stuffing mix (preferably with mushrooms and onion)
1 2/3 cups hot water
¼ cup butter or margarine, melted
2 (10-oz.) pkgs. frozen chopped spinach, thawed, well drained and patted dry
1 cup grated Parmesan cheese
½ tsp. Cajun seasoning
1 cup chopped fresh mushrooms
1 small onion, finely chopped
4 eggs

Preheat oven to 400 degrees. Mix stuffing mix, hot water and butter in a large bowl until well-blended. Add remaining ingredients; mix lightly. Shape into 60 balls, each about 1 inch in diameter. Place in single layer in two 15-x-10-x-1-inch baking pans sprayed with cooking spray. Bake 15 to 20 minutes or until lightly browned. Yield: 60 appetizers.

McGlinchey House Salad

1 envelope Good Seasons Italian dressing mix, prepared with olive oil and Balsamic vinegar
3-4 T maple pancake syrup (or to taste)
1 cup chopped pecans
1 large bag pre-washed romaine lettuce
1 large Granny Smith apple, chopped
1 cup crumbled blue cheese

Combine prepared salad dressing and syrup until the mixture reaches the desired balance between “sweet and tart.” Drizzle small quantity of salad dressing mixture over pecans in small bowl, tossing pecans to coat. Combine lettuce, pecans, chopped apple and blue cheese in large bowl and toss with salad dressing mixture. Yield: 8-10 servings.