Short Cuts: Spinach stars in two appetizers

Mary Ann Kauchak/Columnist
Published: April 11, 2008

One of my pool pals at the Chinn Fitness Center in Lake Ridge greeted me with a challenge last Tuesday morning. She would treat me to lunch at the local Applebee's restaurant, if I would help her scrutinize a dish so she could prepare it at home. My friend adores the Veggie Patch Pizza™ they serve as an appetizer and heard it was being pulled off the menu, thus her interest in replicating the dish.

With a little brainstorming and a tip from the chef, I came up with some notes to spur me on to my test kitchen. Although their menu listed artichoke hearts as an ingredient, none were detected during my taste test. With permission from M. McMillian, communications manager for Applebee Operations, I share my version of the popular appetizer. I opted to cut calories by using whole wheat tortillas, lowfat and reduced fat ingredients. After all, bikini season is right around the corner!

My friend, Glory Be, also shared her recipe for spinach balls. Of course, I adapted it a smidge. Both of today's recipes use spinach in some fashion and can be served as appetizers. I consider the veggie pizza light fare and envision the spinach balls served with toothpicks and tomato sauce or gravy for dipping.

MAK'S VEGGIE-PATCH

4 whole wheat tortillas

1 (10-ounce.) package frozen creamed spinach, (low fat sauce)

10 button mushrooms, sliced

1 tablespoon butter

Garlic powder

1 small vine-ripe tomato, small dice

1 cup shredded 4 cheese Italian blend, (reduced fat)

Prepare spinach according to package directions, (there will extra).

Spread about 2 tablespoons creamed spinach on each tortilla to create a thin, light coating.

In medium nonstick skillet, melt butter over medium-high heat. Sauté mushrooms until lightly browned. Season with garlic powder to taste.

Divide mushrooms equally and sprinkle over spinach coated tortillas. Dot each with equal parts tomato. Divide cheese and sprinkle on top.

Place tortillas under broiler for 6-7 minutes until edges are brown and cheese is melted. Cool before cutting. (For ultimate crispness, cook on baking stone or directly on oven rack.

Yield:  4 servings.

SPINACH BALLS

2 (10-ounce) packages. frozen, chopped spinach (thawed and well drained)

1 (6-ounce) box Stove Top Stuffing Mix for Chicken ™

¾ cup margarine melted

1 cup Parmesan cheese

4 eggs, slightly beaten (or Egg Beater ™ equivalent)

1 tablespoon minced onion

Preheat oven to 350 F.

Combine all ingredients in large bowl and mix well.

Form into small balls (about 1½-inch)

Place on baking sheet and bake for 15 minutes. Balls should be almost firm and lightly browned on bottom.

Mary Ann lives in Lake Ridge. Her third cookbook, "SHORTCUTS, TOO," is now available at Ye Olde Dominion Wine Shoppe in Occoquan. Send questions or comments in care of this paper at P.O.Box 2470, Woodbridge, VA. 22195.