My girls loved these, plain, without the Spicy Mustard Sauce, when they were little and still like them now that they are older. Now they enjoy the Spicy Mustard Sauce, too:-)

Spinach Pom Poms
"So easy to make and freeze!"

2 (10 oz.) pkgs. frozen chooped spinach
2 cups packaged herb-seasoned stuffing mix, crushed
1 cup grated Parmesan cheese
Dash of nutmeg
6 eggs, beaten
3/4 cup butter, softened
Spicy Mustard Sauce (recipe below)

Thaw spinach. Drain; squeeze out all excess moisture. Place in a medium bowl and blend in remaining ingredients. Shape into balls the size of walnuts. Refrigerate or freeze, unbaked.

Before serving, preheat oven to 350 degrees F (175 C). Lightly grease baking sheets. Bake 10 to 15 minutes or until hot. Drain on paper towels. Serve with wooden picks and Spicy Mustard Sauce, if desired. Makes 65 hors d'oeuvres.

Spicy Mustard Sauce
"A tangy sauce much like the ones served in Chinese Restaurants."

1/3 to 1/2 cup dry mustard
1/2 cup white vinegar
1/2 cup sugar
1 egg yolk

Combine dry mustard and vinegar in a bowl. Cover and let stand at room temperature overnight. In a small saucepan, combine mustard-vinegar mixture, sugar and egg yolk. Simmer over low heat until slightly thickened. Cover and store in the refrigerator up to 1 month. Serve at room temperature. Makes 1 1/3 cups.