Recipe(tried): Spinach Pom Poms with Spicy Mustard Sauce (repost)

Diana, I think that these are good and a little different. The recipe makes a lot but they can be frozen. I have made these several times. I also love the Surprise Cheese Puffs that Kelly/WA posted. Try typing Puff Pastry Appetizers into the search box, then hit enter. You will find tons of wonderful appetizer recipes, many of which can be made ahead and frozen. Good luck with your party:-)!!

Spinach Pom Poms "So easy to make and freeze." (Be sure to make the mustard sauce at least one day before you plan to serve the Spinach Pom Poms (or Spinach Balls as I sometimes call them.)

2 (10 oz.) pkgs. frozen chopped spinach
2 c. packaged herb-seasoned stuffing mix, crushed
1 c. grated parmesan cheese
Dash nutmeg
6 eggs, beaten
3/4 c. butter, softened
Spicy Mustard Sauce, if desired (recipe follows)

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.

Before serving, preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. (I don't think I usually grease my cookie sheets since there is a ton of butter in these.) Place chilled or frozen balls on 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 about 65 hor d'oeuvres.

Spicy Mustard Sauce
"A tangy sauce much like the ones served in Chinese restaurants." This sauce is spicy so children might not like it but many adults do like it. Make this ahead of time.

1/3 to 1/2 c. dry mustard (almost a whole can or jar of dried mustard)
1/2 c. white vinegar
1/2 c. sugar
1 egg yolk

Combine dry mustard and vinegar in a small 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 refrigerator up to 1 month. Serve at room temperature. Makes 1 1/3 c.