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Mar 30, 2010



1/2 cup sliced almonds

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 cup grated Parmesan cheese

1/4 cup chopped onion

2 teaspoons Crisco® Light Olive Oil or Canola Oil

1/4 teaspoon salt

1/8 teaspoon pepper

1 package (8 ounces) refrigerated crescent rolls


In a food processor or blender, finely chop the almonds. Add spinach, Parmesan cheese, onion, oil, salt and pepper; cover and process until well blended. Unroll and separate the crescent dough into eight pieces. Spread spinach mixture evenly over dough to within 1/8 in. of edges. Roll up and place on a greased baking sheet. Bake at 375° for 15-18 minutes or until golden brown. Serve warm. Yield: 8 servings.

1/4 cup mayonnaise

2 teaspoons lemon juice

1 teaspoon dried minced onion

1/4 teaspoon salt

1/4 teaspoon pepper

6 hard-cooked eggs, chopped

1/2 cup finely chopped celery


In a large bowl, combine the mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and refrigerate. Yield: 3 servings

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