#1943 - Sour Cream Vinegar Dip

(by Marylou [Rhone] Williams - friend)

1/2 cup Breakstone's sour cream
1 cup mayo
1 envelope Good Seasons Italian dressing
1/4 tsp. thyme
a dash of cayenne pepper
4 tsp. vinegar
8 tsp. canola oil

In a bowl add sour cream and mayo--stir. Add Italian dressing powder, thyme and cayenne pepper--stir. Add vinegar and canola oil--stir. Refrigerate until cold.

#1190 - Spinach Balls

(by Aunt Janie [McNevich] Baronowski)

1 - 10oz. frozen chopped spinach
1 cup Pepperidge Farms herb stuffing
1 onion (chopped fine)
2 beaten eggs
1/4 cup grated Parmesan cheese
6 TBSP butter (melted)
1/2 tsp. garlic powder
1 tsp. thyme
salt and pepper to taste

Cook and drain spinach according to package directions. In a large bowl add spinach, stuffing, chopped onion, beaten eggs, Parmesan cheese, melted butter, garlic powder, thyme, salt and pepper--mix with your hands thoroughly. Using your hands make the mixture into small balls and place them in a greased 9 x 13 cake pan. Bake at 300 degrees for 25-30 minutes. Do not overbake. Place a toothpick in each spinach ball to serve--serve hot.