Holiday Appetizers

Stuffed Mushrooms
16-24 medium button mushrooms washed and stemed
8 oz cream cheese
1 lb spicy ground pork sausage
¼ cup yellow onion minced
1 tsp. Cayenne Pepper
½ Tbsp. minced garlic
Salt to taste

Recipes presented by Chef Todd Leonard C.E.C
Chef Instructor at U.V.S.C.

In a sauté pan brown the sausage with the onions and garlic add seasoning and let cool for a minute. Strain off grease and mix with cream cheese until well blended. Let cool in frig for an hour. Place a small portion of the stuffing in your hand and roll it to form a ball. Place on top of mushroom and pack it down into the mushroom. Cook in a 350 degree oven for about 5-10 minutes. Do not overcook, the mushroom should be just soft and the stuffing still in a ball form. Watch after 5 minutes.

Yield: 40 pieces
¼ cup small diced Onion
6 oz clarified butter
1 lb cooked and cooled spinach
½ Tbsp. fresh mint chopped fine
8 oz crumbled Feta Cheese
1 ½ Large eggs beaten
S&P to taste
1 lb. Phyllo dough

Sauté the onions in 1 Tbsp. of the butter until tender, remove and cool. Combine the cooled onion, spinach, mint, feta and eggs. Season with salt and pepper and mix well. Place 2 sheets of the phyllo dough on a work surface and brush with the clarified butter. Cut 2 inch strips of the phyllo. Add 1 Tbsp. of the filling to each of the 2 inch strips and fold the phyllo into a triangle. Brush the triangles with clarified butter and bake in oven on sheet pan at 375 for 15-20 minutes or until golden brown.

Mini Pineapple-Shrimp Tostadas
Yield: 24 mini Tostadas
1ea pineapple cored and small diced
1ea red Peppers small diced
1ea green Peppers small diced
1ea Jalapenos minced
1ea bunches Cilantro
½ of one red Onion small diced
1 Tbsp. Cider Vinegar
2ea Limes (juice)
1 Tsp. Kosher Salt
1 Tbsp. Sugar
24 ea precooked shrimp 26-30

Method: Prepare all of the ingredients, and rest the salsa in the refrigerator for at least one hour before serving. All ingredients should be a small dice. Butterfly the shrimp and set aside. Fry off flour tortillas in the desired small shapes. Place 1-2 Tbsp. of salsa on each fried tortilla and top with the butter flied shrimp with the Tail sticking up in the air.

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