Spinach Dumplings

1 cup chopped cooked spinach

1/2 teaspoon salt

dash of pepper 1 tablespoon minced parsley

1 cup soft bread crumbs

2 tablespoons butter -- melted

1 egg

Mix ingredients thoroughly and chill. Shape in small balls, drop into boiling water or stock and boil, uncovered about 5 minutes or until balls come to the top.

Tootie Notes: Left over cooked vegetables can be substituted for the spinach: broccoli, carrots, celery, string beans, and Swiss chard. Season with Worcestershire sauce, tabasco or onion juice as desired. Serve with hot meat stew.