Christmas Appetizer Recipes

• 1/2 cup feta cheese crumbled
• 1 can (10-ounce) frozen package of thawed and chopped spinach.
• 1 cup chopped parsley
• 1/4 cup finely chopped onions
• 1 large beaten egg
• 1/2 cup butter or margarine melted
• 10 sheets of frozen phyllo (very thin sheets of pastry dough)  dough
• 1 pound bulk sausage

• Take a large skillet cook sausage and onion till it is tender, stirring it often.
• Drain spinach and stir feta cheese, parsley, white pepper and egg. Keep it aside.
• Take a single phyllo sheet and spread it flat, brush it with butter and top it with another sheet. Repeat the process with the remaining sheets. Spread 1 tbsp of butter on top of the pastry.
• Spread the spinach mixture lengthwise on the third bottom layer of phyllo sheets within 2 inches of ends
• Fold ends over; carefully roll up the phyllo sheet
• Place the roll with the seam side down and brush with 1 tbs butter
• Bake it in oven for 30-35 minutes at 350 degrees F or until golden brown.

• 4 large eggs, slightly beaten
• 6 tbsp sour cream
• 1/2 tbsp salt to taste
• 1tbsp Worcestershire sauce
• 1/4 cup melted and cooled butter
• 2 tbsp lemon juice
• 1/4 tsp of cayenne (red chilli pepper powder) to taste
• 2 pounds of lump crab meat
• 1/3 cup corn meal
• 2 cups fine bread crumbs
• 1/2 cup vegetable oil.
• 1 tsp paprika
• 1/4 cup fresh minced parsley leaves
• Tartar sauce and lemon wedges as accomplishment

• Take a bowl and whisk together eggs, butter, cream, parsley, lemon juice, paprika, Worcestershire sauce, cayenne and salt.
• Stir in the crab meat and bread crumbs.
• Take 3/4 inches of thick cake and pour ¼ cup measure of the crab mixture. Transfer the crab cakes to a baking sheet and with half the cornmeal
• Now sprinkle the crab cakes with the remaining cornmeal and set aside for an hour or overnight.
• Heat the oil on medium high heat on skillet and cook the crab cake in batches. Turn each on one side till golden brown. Use paper towels to drain.
• Garnish it with tartar sauce and lemon wedges
• Serves about 24 cakes

• 1/2 tsp freshly ground pepper
• 2 tsp dry oregano
• 1 large mild red onion, cut into 1-inch pieces
• 1/2 pound whole mushrooms
• 1/3 cup olive oil
• 2 dry bay leaves
• 1 large onion, finely chopped
• 2 pounds lean boneless lamb (leg or shoulder), fats trimmed and cut into 1 1/2-inch cubes
• 1 large green or red bell pepper, cut into 1 1/2-inch pieces
• 3 tbsp lemon juice

• Take a large bowl and mix lemon juice, oil, , bay leaves, oregano, chopped onion  and pepper
• Add lamb and marinate it with the coat. Refrigerate it for at least 4 hours or overnight.
• Drain the meat and set aside the marinade, add red onions, bell peppers, and mushrooms to marinade.
• Thread meat cubes alternately with the vegetables on six skewers.
• Place the skewers on the grill slightly greased on hot bed of charcoals.
• Cook until the meat and vegetables are golden brown and the meat is still pink in 12-15 minutes.