Mona’s, September, Food for Thought

I will be doing a blog the beginning of each month with recipes and crazy true stories. Also, I will be featuring local artists, writers, crafters, etc… There is a plethora of creative people in our area (Iron Range).

Hey Foodies!

I will be doing a blog the beginning of each month with recipes and crazy true stories. Also, I will be featuring local artists, writers, crafters, etc… There is a plethora of creative people in our area (Iron Range).

My first book signing at Riverside, they made two appetizers for me. 

The asparagus canapes (in book) and spinach balls (not in book).  This was a very popular recipe in the 70’s and 80’s before chipolte on a dried fig.  

Spinach Balls:

2-10 oz pkg frozen spinach, cooked and well drained
or fresh spinach in food processor
2 c. stuffing mix
1 c. grated Parmesan cheese
6 eggs, beaten
3/4 c. butter, softened
Salt/pepper

Combine all ingredients, mixing well. 

Roll into balls the size of walnuts.
 
Freeze. 
Before serving, place on cooking sheet still frozen.
Bake 10 min. at 350 degrees.

A big thank you to Riverside for putting out a great Grand Book Signing for me.  The place was packed. 

Also, thank you to Jeff Dougherty of Express Print for his expertise with the printing of my cookbooks. 

Mister Rogers did not adequately prepare me for the people in my neighborhood.-

Mona Meittunen Abel
Recipe Diva / Former Go-Go Dancer
http://www.monascookbooks.com