Spinach Balls

Submitted by Naomi Snider

1/2 cup sesame seeds
20 ounces frozen chopped spinach (that’s two 10 oz. packages in boxes)
2 cups seasoned croutons
1 cup freshly grated Parmesan cheese
4 eggs — lightly beaten
3/4 cup butter — at room temperature
1/2 teaspoon freshly ground white pepper (I used black pepper)
1/4 teaspoon grated nutmeg

Heat heavy skillet over medium heat; add sesame seeds. Cook, stirring
constantly, until seeds are golden, 2 to 3 minutes. Heat spinach in
dry pan. (This helps to dry the extra water from the spinach, so you
don’t have to squeeze it out 🙂 .)

Grind croutons into fine crumbs in food processor. Mix well the
spinach, bread crumbs, cheese, eggs, butter, pepper and nutmeg.

Shape mixture into small balls, about 1 rounded teaspoonful each.
Roll in sesame seeds to coat lightly. (If you don’t have sesame
seeds, it’s not crucial to do this step, they taste fine without

Freeze in a single layer on waxed paper-lined baking sheets. Transfer
to airtight containers. Freeze for up to 4 to 6 weeks. (This just
means that they CAN be frozen successfully, and you can just bake the
amount you need, but if you want to cook them right away just omit
this step.)

To serve, heat oven to 350F. Place spinach balls on ungreased baking
sheet. Bake until firm, 10 to 15 minutes. (I have baked them freshly
made and from frozen stage, it didn’t seem to make any difference in
the baking time.)


Yield: 50 spinach balls



Garlic Tincture

1 Large Mason Jar with a tight-fitting lid
Good blender
2 Cups Vodka, or Vinegar
1 Pound Garlic, unpeeled and lightly crushed

Chop the Garlic:  You can use fresh or dried garlic. The garlic must be chopped finely. To do this use a food grinder, food processor, or mortar and pestle.

Fresh Garlic Extraction:  To extract the medicinal properties of the garlic place the chopped garlic in a glass jar. Put twice the amount of vodka or vinegar as garlic into the jar. For example, if you used 1 cup of garlic put in 2 cups of vodka or vinegar.

Dried Garlic Extraction:  If the garlic is dried, put vodka or vinegar in the jar at the ratio of 5 times the amount of garlic. More liquid is needed for dried garlic because the garlic absorbs the liquid and puffs up as the medicinal components are extracted. The garlic should be covered with liquid throughout the process of making tincture.

Processing the Garlic Tincture:  Screw the lid on the jar tightly and shake it. Allow the garlic tincture to rest in the jar for 2 weeks. Shake the tincture daily. It is helpful to label the jar, “garlic tincture” and add the date of preparation, so you know when the 2 weeks has passed.

Straining the Garlic:  After 2 weeks has passed, strain the garlic from the liquid. You can do this using a colander, strainer, or cheese cloth.

Storing the Garlic Tincture:  Put the garlic tincture in dark colored glass jars with a dropper. Label them “garlic tincture” and again write the date of preparation on the bottle. Tinctures last several years when stored in a cool, dark place.

Garlic Tincture Uses and Dosage:  Garlic tincture can be used externally for the treatment of viral skin infections (athlete’s foot), wounds, or ulcers. Garlic tincture can also be used as a natural remedy for flu, viruses, strep, worms, respiratory ailments, high blood pressure, colds, kidney problems, bladder problems, or ear aches when taken orally. Adults can take as much as 5 drops 4 times per day orally.  Apply to MRSA wounds to heal in 4 to 6 weeks.  (Naomi’s note:  Jon said he took this by the spoonful, straight, to get rid of his cold.  It is good to take some daily for preventive measures, especially during the season when colds/flu are more prevalent.  It is not so difficult to take if added to broth or other foods where garlic is traditionally used.  I usually take it in a small amount of water unless I’m taking it straight.


Taco Seasoning Mix

1/2 cup chili powder 1/4 cup onion powder
1/8 cup ground cumin
1 Tablespoon garlic powder
1 Tablespoon paprika
1 Tablespoon sea salt

Put all ingredients into a glass jar with lid and shake!

Three Tablespoons of Homemade Taco Seasoning Mix is equal to one 4-ounce package of taco seasoning mix.  I would recommend adding 3 Tablespoons of mix to one pound of browned ground meat for tacos.

I would also recommend shaking again before each use to make sure the spices are well distributed throughout the mix.

I recommend storing this mix in a glass jar, as the flavors are strong and will absorb into a plastic container, or mingle with other items it may be sitting beside in your pantry.


Yellow Squash Patties (or Squash Latkes)
(from King Arthur Flour)

Submitted by Naomi Snider

8 medium yellow squash, shredded
1 onion, shredded
1 1/2 tablespoons salt
1 cup all-purpose flour
1/2 cup cornmeal
1 egg, lightly beaten
1 cup shredded Cheddar cheese
ground black pepper, to taste
1 tablespoon vegetable oil

Place the squash and onion in a colander, sprinkle with salt, and drain about 30 minutes, until no longer moist.  (When I make these again, I will rinse to get out the extra salt, because I was not happy with the salty taste, although many others said they liked it just fine.  Your call.)

In a bowl, mix the squash and onion, flour, cornmeal, egg, and cheese. Season with pepper.

Heat the oil in a skillet over medium heat. Drop squash mixture by heaping tablespoonfuls into the skillet, and cook 3 minutes on each side, or until golden brown.


Asian Noodle Slaw
Submitted by Linda Durham

1 bag pre-cut slaw with carrots
6 green onions, sliced
2 tablespoons oil
1 cup slivered almonds
3/4 cup raw sesame seeds
2 packages ramen noodles, broken up (discard seasoning packet in noodles)
3/4 cup oil
3/4 cup sugar
6 – 7 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon black pepper

Brown sesame seeds and almonds in 2 tablespoons oil.  Toss with rest of salad ingredients while still warm.

Mix dressing ingredients.  Pour over salad.  Let sit overnight in refrigerator.

Linda’s note:  I place ramen noodles on salad when I remove from refrigerator.