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- Spinach Tarts With Orange Cream Sauce - Adapted from Vineyard Seasons, Susan Branch
- 1 package (16 oz.) frozen chopped spinach
- 2 beaten eggs
- 1 cup herb stuffing (buy a 6 oz. box)
- 1/2 cup Parmesan cheese, divided
- 1 small clove of garlic, minced
- 1/4 cup finely chopped onion
- 1 teaspoon dried thyme
- 1/3 cup butter, melted
- salt and pepper
- Orange Cream Sauce
- 3 tablespoons butter
- 3 tablespoons orange juice
- 2 tablespoons orange marmalade
- 3 tablespoons cream
View Full Recipe at Pots and Pins
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