Full Belly
For People Who Want Good Food (The Easy Way)
by
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Appetizers. Whether there for a party, or just for a snack on Sunday afternoon, they are always good. I believe my sister came up with these, and they are always the first to go at parties. These will keep a long time in the freezer, but I haven’t had a very good chance to test that theory. SPINACH BALLS 2 10 oz. pkgs. frozen chopped spinach 1 6 oz. pkg. chicken flavored stuffing mix 1 cup grated parmesan cheese 6 eggs lightly beaten ¾ cup melted butter Cook spinach and drain, pressing out as much moisture as possible. Mix all ingredients together. Roll into 1 inch balls. Place balls on cookie sheet and freeze. After completely frozen, store in ziplock bag in freezer. To serve – Place frozen balls on cookie sheet. Bake at 350 degrees 15 minutes until lightly brown. ( 7-10 minutes for unfrozen balls )
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About the Book
For years I have enjoyed cooking, creating and constantly changing recipes in order to beat the doldrums of everyday evening meals and lunches. I try to cook with everyday spices and whatever is in the refrigerator. I hope you will also find it easy to gather everything you need to cook a satisfying meal. Never be scared to change a recipe to conform to your own taste buds and make the dish your own. My mom always said "We learn by doing." And in cooking, as well as in life, this is a good rule. Most of these recipes you can throw together in no time at all with simple ingredients. Others may take longer because of chopping or cooking time. But I consider them all to be good cookin'; and whatever time it takes to prepare is insignificant compared to the "Full Belly" it creates as the outcome.
About the Author
Born in Post, Texas in 1956, Terry Michael Beavers and his mother were the only two patients in the hospital. Terry grew up in Richmond, Texas, a farming community thirty miles southwest of Houston. After one year of junior college, he moved to Houston in 1977 to experience the big city and join the work force. That is when Terry, to avoid starvation, started down the road to becoming a self taught chef.
Returning to Richmond in 1982 he returned to school and found gainful employment with the county where he was raised. In 1985 he married the love of his life, and a blessing from God, Pam. They built a house and live in Richmond to this day.
In 1998 Terry bought a new motorcycle. Not long after this purchase Terry decided that he wanted to leave behind a legacy, a remembrance, so the cookbook was conceived.
Throughout the next five years his wife Pam was kind enough to endure countless recipes and become a human guinea pig. With all of the tasting and testing and repeated recipes, Terry's own style of cooking blossomed. He realized that cooking the easy way was the way to go.
Before the cookbook was copy-written, an appropiate pen name had to be chosen. People had called him "T" for years but somehow that did not sound right. There are only two nicknames for Terry. One is "Terrible T", this would never do for a cookbook. The other one is, you guessed it, "T BONE".