1 egg, beaten
1 sm. onion, finely chopped
3/4 c. dry bread crumbs
1 T. dried parsley flakes
1 T. Worcestershire sauce
1/4 t. salt
1 lb. bulk pork sausage
1 can (16 oz.) jellied cranberry sauce
3 T. cider vinegar
2 T. brown sugar
1 T. prepared mustard
1 pkg. (1 lb.) miniature smoked sausage links
In a lg. bowl, combine the first 6 ingredients. Crumble bulk sausage over the mixture and mix well. Shape into 1" balls. In a lg. skillet, cook meatballs over med. heat until browned; drain.
In a lg. saucepan, combine the cranberry sauce, vinegar, brown sugar and mustard. Cook and stir over med. heat until cranberry sauce is melted. Add the meatballs and sausage links. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until meatballs are no longer pink and sauce is slightly thickened.
6 ounces crumbled feta
3 tablespoons Greek yogurt
2 1/2 - 3 1/2 tablespoons finely diced sun-dried tomatoes or red bell pepper
8 - 12 pitted kalamata olives, roughly chopped
1 tablespoon roughly chopped dill or oregano
2 teaspoons lemon juice
Pinch of pepper, or to taste
Thinly slice the cucumbers longways on a mandoline at a 2mm thick setting. Alternatively, you can use a vegetable peeler if you do not have a mandoline. Lay the cucumbers on top of a paper towel lined cutting board while you prepare the filling.
Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the bell pepper or sun dried tomatoes, olives, dill, lemon, and pepper to the bowl. Stir well to combine. In a bowl.
Place 1 - 2 teaspoons of mixture at one end of a cucumber strip and roll up.
Secure with a toothpick. Repeat with remaining strips. If not serving
Immediately, chill until ready to serve
Two 15 oz. cans of chickpeas/garbanzo beans
1/3 cup of liquid from the can of chickpeas
2 cloves of garlic finely minced or 1/2 teaspoon of garlic powder
Juice from 1/2 lemon
3 tablespoons of olive or grapeseed oil
2 tablespoons of tahini (sesame seed paste)
1 teaspoon of salt
Mix all the ingredients in a food processor until the consistency is smooth. Yes, it's that easy.
5 Layer Greek Dip
Finely chop olive, bell pepper, cucumber, and dill.
Spread hummus about 1-2 inches thick in the bottom of a wide serving dish.
Sprinkle the vegetables evenly over the hummus.
Crumble feta cheese on top.
Sprinkle bits of dill and serve with warm pita slices. Enjoy!