Ridgecrest Recipe – Spinach Balls

RidgecrestRecipes_150x150As we are preparing for our children to head back to school, here is a great snack idea for you this month.


  • 1 pound frozen, chopped spinach, thawed
  • 1 3/4 cups breadcrumbs
  • 5 eggs
  • 1 large onion, chopped
  • 1/2 cup butter, melted
  • 3/4 cup Parmesan cheese
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper

Preheat oven to 350 degrees F.

Press fully thawed spinach into colander to remove excess water.

Mix spinach with remaining ingredients by hand in large bowl.

Form into 1-inch balls and place on baking sheet.

Bake 20 to 25 minutes or until firm.

Ridgecrest Recipe – Mark's Chicken Salad

RidgecrestRecipes_150x150We thought for the summer season, we would share a recipe from our Ridgecrest Kitchen that has won the award for best dish at our local Meals on Wheels competition.


  • 2 lb. Course chopped cooked white chicken
  • Salt and Pepper
  • ¾ c. Dried cranberries
  • ¾ c. Toasted whole pecans
  • ½ c. chopped cooked bacon (cooked well and drained)
  •  Toss together dry ingredients. Salt and pepper to taste.


  • 8 oz. Dukes Cole Slaw dressing
  • 2 oz. Dukes Honey Mustard
  • 4 oz. softened cream cheese
  • 4 oz. sour cream
  • 4 oz. Lea & Perrins white wine Worcestershire sauce

Toss Chicken mixture with dressing. Chill for at least 4 hours.

Ridgecrest Recipe – Apple Meatballs

We always try a few new recipes out over the holidays for use in the new year and this one was a big hit.


  • 1 egg
  • 2 tablespoons butter, melted
  • 1/4 cup crushed seasoned stuffing
  • 1 envelope onion soup mix
  • 2-1/2 pounds lean ground beef


  • 2 bottles (18 ounces each) barbecue sauce
  • 1 jar (12 ounces) apple jelly
  • 1 can (8 ounces) tomato sauce


  • In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  • In a large skillet, brown the meatballs; drain. Transfer to a greased 3-qt. baking dish. In a large saucepan, combine the sauce ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour over meatballs.
  • Cover and bake at 325° for 30 minutes or until meat is no longer pink. Yield: 72 meatballs.

Use pretzel sticks instead of toothpicks for serving appetizer meatballs. They taste great and reduce waste and mess.