• Hors d'oeuvres

Stuffed Mushrooms


24  Medium-size Mushrooms, cleaned, with Stems removed. 

Finely chop the Mushroom Stems and set aside for later.

4 to 6 Tablespoons Butter 

1 - 2 cloves of Garlic (Finely chopped)

1/2 cup Parmesan Cheese (finely shredded)

1/2 cup Bread Crumbs (Plain or Italian)

I Bunch Scallions, (using only the green part) finely sliced

Pinch of Salt and Pepper


  1. Over medium heat - melt the butter in a large skillet.
  2. Add the garlic and saute until fragrant
  3. Add the finely chopped mushroom stems and saute until tender
  4. Remove from heat and add the bread crumbs, parmesan cheese, and scallions.
  5. Add the salt and pepper
  6. Stir until all ingredients are incorporated.
  7. Stuff the mushrooms with the mixture. (mound the mixture, slightly)
  8. Top with a sprinkle of the shredded parmesan. 
  9. Bake at 375 degrees for 30 minutes, or until soft to the touch.

Artichoke Dip


1 – 8 ½ ounce can artichoke hearts

1 cup mayonnaise

1 cup grated parmesan cheese

1 – 7 ounce can chopped green chilies



  1. Chop artichoke heart finely and mix with all the other ingredients.
  2. Bake 20 to 30 minutes at 350 degrees in a shallow baking dish
  3. Serve with French bread or tortilla chips

Greek Meatballs


3/4 lb lean ground beef or ground sirloin

1 egg, slightly beaten

1 small onion, finely chopped

2 slices of toast, soaked in water and squeezed dry

1 tbsp olive oil

1 tbsp lemon juice

2 tbsp chopped fresh parsley

1 tbsp chopped fresh mint

1/4  tsp cinnamon                                                                                *Makes  16 - 18 meatballs

salt and pepper to taste   

flour for rolling, butter & olive oil for saute 


  1. Blend together:  ground beef and egg.
  2. Add the remaining ingredients
  3. Gently roll into walnut size balls, then roll in flour
  4. Saute in skillet with butter & olive oil, over medium heat, until browned & cooked through.


Greek Phyllo Triangles


½ package of phyllo dough, thawed

4 eggs

6 ounces smoked mozzarella cheese, finely grated

18 ounces feta cheese, crumbled

2 bunches fresh chives, chopped finely

Salt and pepper to taste

Melted unsalted butter (one cube)

*Thaw the phyllo dough in the fridge for one hour


  1. Mix the eggs, cheeses, and chives together.  Add salt and pepper to taste.
  2. Carefully remove half the phyllo sheets and wrap the sheets in plastic or wax paper, then wrap in a wet towel to keep the dough from drying out.
  3. Take out 5 sheets and lay flat, one on top of the other.  *You will need to work quickly.
  4. Cut the stack of sheets into 4 long strips.  Keep out one section of strips and keep the remaining strips covered with paper and damp towel. 
  5. Use a pastry brush and brush each layer with butter, laying one on top of the other, when finished.
  6. Put a teaspoon of filling in end of strip and begin folding, point to point, making a triangle.  Fold until reaching the other end and points meet.  Triangle should be tight.
  7. Lightly brush the finished triangle with butter
  8. Place triangle on a cookie sheet, about 1 inch apart
  9. Bake at 375 degrees for 10 to 12 minutes, or until golden brown.