NOVEMBER CDC RECIPES

Our CDC this month was centered around appetizers for the upcoming Holidays.
We had a lot of fun and enjoyed each others company and sampling the appetizers they brought. We had a -potluck appetizer- CDC. Kathy demo. how to use Philo dough. I hope these appetizer recipes will come in handy for your Holidays and may your Holidays be Merry and Bright.
Our next CDC will be in January. We will keep you all posted. Thanks to all who came and participated.

Sausage Mushroom and Cream Cheese Philo Dough Triangles
1 l b. ground sausage
1 8 oz. pkg. mushrooms, chopped really small
1 8 oz. cream cheese
5 thinly sliced green onions
1 cube melted butter
Directions: Brown sausage and mushrooms, drain, add cream cheese and onion and stir till cheese is softened. Let cool slightly.

Open package of Philo dough making sure to keep portions you are not working with covered so it won't dry out. Place one sheet on the counter and brush with melted butter, repeat until you have three sheets. The sheet comes in a rectangle, using a pizza cutter cut into 6 stripes the short way. Place 1 teaspoon sausage mixture in the bottom corner and roll up as you would a flag. Place on an ungreased cookie sheet and brush tops with butter. Bake in a 425 degree oven for
about 10 min. until toasty brown.Serve warm. You can use all kinds of fillings with this recipe.
Kathy Dally

TEENY TINY LEMON CHEESECAKE PIES
1 recipe pie dough
lemon pie filling or can of cherry pie filling
CHEESECAKE FILLING
3 8 0z. pkgs. cream cheese, softened
1 can sweet and condensed milk
1 cup sour cream or yogurt
1 cup sugar
2 Tbls. lemon juice
DIRECTIONS: Roll out pie dough. Use a 2 1/2 flower shaped cookie cutter. Place each cookie in a mini muffin pan and bake 7 min. in a 425 degree oven. Let cool, then place on a serving tray. Mix all ingredients for cheesecake filling and whip well. Scrap sides if needed and rewhip. Place filling in a pastry bag or a ziploc bag with hole cut in the corner. Fill half full. Top with lemon in the same manor. Garnish with pomegranate seeds and lime zest for fun. Shells can be made several weeks ahead of time but fill at last minute so crust won't get soggy.
Kathy Dally

CROSTINI WITH BEEF AND CAPER MAYONNAISE
24(1/4-to 1/2-inch-thick) slices baguette-style or small French bread
2 tablespoons olive oil
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives
2 to 4 tablespoons drained capers
1/4 teaspoon garlic powder
1/2 lb. thinly sliced cooked roast beef, cut into 24 pieces
2 Italian plum tomatoes, cut into 24 thin slices
Chopped fresh chives, if desired
Tip: To save time I used Melba toast instead of French Bread.
Heat oven to 350. Place bread slices on ungreased cookie sheet; brush lightly with oil.Bake for 8 to 10 min. or until crisp. Cool 5 min. or until completely cooled.
Meanwhile, in small bowl, combine mayonnaise, cheese, 2 tablespoons chives, capers and garlic powder; mix well.
Spread each with chives. Serve immediately, or cover loosely and refrigerate up to 2 hours before serving.
Pam Schow (Pillsbury Appetizers,cookbook)

CHEESY STUFFED CHERRY PEPPERS
8 pickled sweet red cherry peppers
1/3 cup soft cream cheese with pineapple (from 8 oz. tub)
3 tablespoons finely chopped dried beef (rinse, beef is very salty)
3 tablespoons sliced green onions
1 tablespoon mayonnaise or salad dressing
5 to 6 drops hot pepper sauce
Cut peppers in half vertically; remove seeds. Drain on paper towel.
In small bowl, combine all remaining ingredients; mix well. Spoon filling into pepper halves.
Pam Schow(Pillsbury Appetizers, cookbook)

CUCUMBER AND SHRIMP BITES
DIP
1 Red bell pepper /1 clove garlic
1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
10 to 15 mini carrots
5 green onions and the greens
8 oz. cream cheese
1 cup mayonnaise
1 container feta cheese
garlic salt-to your liking
parsley dried or fresh- to your liking
hot sauce- 6 drops-or to your liking
1 Cucumber peeled leaving some peel on, slice into rounds
1 can of medium shrimp
Cut up peppers
into 4's, put all ingredients into food processor, leaving cucumbers out.
Take dip, put a dollop onto each cucumber round. And top with one shrimp. Refrigerate until ready to serve,no longer than 2 hrs. Garnish with more parsley. Dip tastes better if had a chance to refrigerate over night.
Pam Schow

B-B-Q LITTLE SMOKIES
1 pack of little smokies
1 bottle of sweet baby ray's b-b-q sauce-honey flavored-
1 green bell pepper cut into small chunks
1 red bell pepper cut into chunks
1 yellow bell pepper cut into chunks
1 orange cut into chunks
1 small sweet onion cut into small chunks
1 glove of garlic chopped fine
1 can of chunk pineapple
Add all ingredients heat throughly, then turn down to simmer, and simmer until veggies are tender. Stir often. serve with crusty bread.
Pam Schow

I don't have Lisa Schetselaar's recipes. I hope she won't mind, but here is one that I think is close. If you would like to have her recipes, you may want to contact her. They are very good and worth contacting her for.

SPINACH DIP CRESCENT WREATH
3 cups frozen cut leaf spinach
1 (8-oz.) can water chestnuts, drained, finely chopped
2 tablespoons chopped green onions
1 (1.4-oz.) pkg. dry vegetable soup mix
1 1/2 cups sour cream
1/2 cup mayonnaise
1. Cook spinach as directed on package; drain well.
2. In medium bowl, combine spinach and all remaining ingredients; mix well. Cover; refrigerate at least 4 hours to blend flavors.
3. Serve with assorted cut up veggies or crackers or both.

IF YOU WANT TO SAVE TIME YOU WON'T HAVE TO MAKE THE SPINACH DIP:
2 (8-oz.) can refrigerated crescent dinner rolls
1 1/2 cups purchased spinach dip
1/4 cup chopped red bell pepper
2 tablespoons chopped green onions
1 tablespoons chopped fresh parsley
Green bell pepper, cut into holly leaves
Small cherry tomatoes
1. Heat oven to 375. Invert 10-oz. custard cup on center of ungreased large cookie sheet.
2.Remove dough from 1 can, keeping dough in 1 piece; do not unroll.(Keep remaining can of dough in refrigerator.) With hands, roll dough in one direction to form 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
3. Repeat with second can of dough, cutting log into 20 slices. Arrange slices from second can and remaining 4 slices from first can -total 24 slices-, slightly overlapping each other each other and in counterclockwise direction, next to but overlapping first ring. Remove custard cup from center of wreath shape.
4.Bake at 375 for 14 to 18 minutes or until golden brown. Gently loosen wreath from cookie sheet; carefully slide onto wire rack. Cool 30 minutes or until completely cooled.
5. Place cooled wreath on serving tray or platter. Spread spinach dip over wreath. Sprinkle with red bell pepper, 2 tablespoons green onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries". Serve immediately, or cover and refrigerate up to 2 hours before serving.

Almond Pine Cones
1 8 oz pkg cream cheese, softened
1/2 cup mayonnaise
5 crisply cooked bacon slices, crumbled
1 Tbsp chopped green onion
1/2 tsp dill weed
1/8 tsp pepper
Combine softened cream cheese and mayonnaise
Mix well. Cover, chill overnight, form mixture
into 2 pine cone shapes on serving platter.
Beginning with narrow end, press slivered
almonds at an slight angle into cheese in rows
until all cheese is covered. Garnish with real
or artificial pine sprigs. Serve with crackers

Mexican Shrimp Cocktail
1 bag frozen shrimp
Boil shrimp in water with onion
wedges, a little cilantro and garlic and
celery if desired. Boil till cooked, cool and
peel shrimp. Marinate shrimp in fresh lemon
juice.
2-4 onions, cut up fine
8-10 roma tomatoes, chopped
2-4 chopped, peeled cucumbers
4 avocados
finely chopped cilantro, amount desired
Mix vegetables together in large bowl and add
1 jar seafood cocktail sauce
1 large bottle Clamato juice
Salt
Add marinated shrimp to mixture and serve in
a cocktail glass with lemon wedges and saltine
crackers

Herb Butter Spread
soften 2 cubes of butter
add herbs and spices
I used Garlic and Herb
salt free blend (Frontier brand)
which has sesame seed, black pepper
garlic, green onion, lemon peel, citric acid
2 shakes of season salt

loaves of Voltrumpia bread or any cocktail
bread or artisan bread

You can use whatever herbs you like
Chervil, tarragon, rosemary, basil, chives
parsley, thyme etc.

Fines Herb Butter
1-1/2 teaspoon parsley
3/4 teaspoon tarragon
1/2 teaspoon rosemary
1/2 teaspoon chives
Jeannie Meyer

CHILI DIP
1 8 oz. cream cheese
1 cup shredded cheddar cheese
1 can of chili-with or without beans-
1 small can of chopped green chilies-opt.-
1 small can of chopped olives-opt.-
Heat in small crock pot to keep warm.
-I'm thinking in microwave would be o.k. Serve with tortilla chips. Pammie-
NATALIE PARKS

LISA S. HAD A YUMMY DISH FOR CHICKEN KABOBS AND AVOCADO DIP. SORRY I DO NOT HAVE THE RECIPE. YOU MAY WANT TO CONTACT HER FOR IT. VERY WORTH WHILE.