Spinach Dumplings

• 1 cup chopped cooked spinach
• 1/2 teaspoon salt
• Dash of pepper
• 1 tablespoon minced parsley
• 1 cup soft bread crumbs
• 2 tablespoons butter -- melted
• 1 egg

Mix ingredients thoroughly and chill. Shape in small balls, drop into boiling water or stock and boil, uncovered about 5 minutes or until balls come to the top. Left over cooked vegetables can be substituted for the spinach: broccoli, carrots, celery, string beans, and Swiss chard. Season with Worcestershire sauce, tabasco or onion juice as desired.

• Yields: 2 dozen
• Preparation Time: 45 minutes