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Country Kitchen
December 2, 2005 Previous Recipe | Next Recipe
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POPPY SEED MUFFINS
VENA’S PINEAPPLE ORANGE SALAD
CROCK POT SUGARED PECANS
PUPPY CHOW
BOW TIE CHICKEN PASTA
OLD-FASHIONED IRISH POTATO CANDY
TRADITIONAL TREE CAKE
BLT BITES
CHICKEN BALL
PECAN PIE MUFFINS
CARAMEL CHEESECAKE BARS
MY MOMMA'S SWEET POTATO CASSEROLE
SPICY PECANS
HONEY-GLAZED POPCORN
BLACK FOREST TRUFFLE
SPINACH HAM CUPS
QUICK BEEF SPREAD
CHICHI’S HOT SPINACH DIP
GRANDMA ELLENBURG’S CANDIED SWEET POTATOES
LOADED BAKED POTATO SALAD
PUMPKIN ROLL
KEY LIME CAKE
CANDY BAR
SWEET GLAZED PECANS
HOLIDAY CHEESE BALL
MARINATED VEGETABLES
SPINACH HAM CUPS

1 (10-ounce) package frozen chopped spinach, cooked, well-drained
1/2 cup shredded mozzarella cheese
1/3 cup cream cheese spread
1 tablespoon grated Parmesan cheese
1 tablespoon finely chopped onion
1/4 teaspoon garlic powder
2 tablespoons red pepper (adjust to taste)
24 slices shaved roasted turkey sandwich meat

Preheat oven to 350 degrees. Mix all ingredients except turkey until blended.
Place 1 slice of turkey in a miniature muffin pan cup. Fill each with 1 1/2 teaspoons of the spinach mixture. Bake 15 minutes or until heated through. Serve warm.
— Tina Arnold
Commodity Department





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