“Knife and Fork,” “Sip and Sup,” “Circle Supper” – all names for monthly dinner parties organized by a volunteer coordinator at the church who randomly mixes and re-mixes couples and singles into groups of 8-10. We meet at a different residence on the first Sunday evening of each month. The hosts provide beverages and appetizers; each of the other participants brings one of the other courses: entrée, bread or starch, vegetable or salad, dessert. These are invariably delightful evenings in which we get to know one another in a deeper, more personal way than is possible over the church coffee hour or in doing the work of the committees.
The February dinner we attended was at the White Rock home of gracious hosts Pam Risely and Will Rodgers. My first thought when I tasted the spinach balls Pam made as appetizers for the February dinner was, “Where have you been all these years?” I am always looking for appetizers that pique the appetite rather than kill it, like so many do, being fried. These balls were light and airy and delicious. Nine of us made quick work of the first batch, and Pam made a second batch as we were talking before dinner.
Requests for the recipe prompted Pam to share a marked-up 3 x 5 index card with us:
She said the recipe had been in her family for 30 years; the original source is unknown. Her adaptations were to reduce salt and add nutmeg. They will definitely be going into my rotation for parties.
Mix all ingredients together. Shape into balls approximately 1 ½ inches in diameter. Bake on a cookie sheet at 350 degrees for 15-20 minutes. Makes approximately 20 balls.
Felicia is a local home cook and can be reached at firstname.lastname@example.org.