APPETIZERS & SNACKS

Spinach Balls

MAKES 25-30 BALLS

Courtesy of: Ally Cervantes

Ingredients:

2 (10 ounce) packages of frozen chopped spinach 1 medium onion, diced 3 cups crushed herb stuffing (preferably Pepperidge Farm) 6 eggs ¾ cup melter butter ½ cup parmesan cheese (grated) 1 ½ tsp garlic salt ½ tsp black pepper

Directions:

1. Cook and drain spinach. 2. Melt butter & whisk eggs. 3. Preheat your oven to 350 degrees. 4. Mix all ingredients together (mix in the eggs last so that they don't cook with the hot spinach or butter). 5. Form balls and place on an ungreased cookie sheet or pan 6. Bake for 15 - 20 minutes. 7. Let them stand for 5 minutes to slightly harden and cool. 8. Enjoy!

These can be frozen & reheated

Potato Latkes

Courtesy of: Jennifer Dickenson

Ingredients:

1 tsp baking powder salt to taste pepper to taste garlic powder to taste 1 green onion, chopped (1-2 tbsp) ½ cup of matzoh meal (you can substitute with flour instead) 2-3 eggs, beaten canola oil

Directions:

1. Mix all ingredients together well (if too wet, add a pinch or 2 more of matzoh meal). 2. Use canola oil to fry potatoes in a large skillet with high sides. 3. Drop a small handful of potato mixture in oil and cook until crispy brown on each side about 8-10 minute Make sure oil is hot and the latke sizzles when you drop it in. 4. Lay cooked latkes on a platter lined with a paper towel to drain excess oil and cool. 5. Serve with applesauce or sour cream, or both and enjoy!

Shrimp Ceviche

This is a very large portion used for parties– Recipe can be cut in half or 1/3.

Courtesy of: Devin Sullivan

Ingredients:

3 lbs small shrimp peeled, deveined, tail off 10 lemons 10 limes 3 sour oranges 1 large red onion (small chop) 3-4 vine tomatoes (remove seeds & juice) 1 English cucumber (or regular cucumber peeled and seeded) 1 yellow pepper (small chop) 3 jalapeños (small chop) Handful of cilantro minced

Pita Chips:

Ingredients:

1 bag of pita bread

Directions:

1. Cut each shrimp in half. 2. Bring salted water to a boil and add shrimp to boil for 2 minutes (this is just a parboil). 3. Remove shrimp and put into a bowl with ice water to stop the cooking *Shrimp will look funky because it is only partially cooked. Once it finishes cooking in juices, it will firm up and be the right color. 4. Once shrimp are chilled from ice water put them in a glass or plastic bowl (not metal because it's reactive) and cover with the juice. If the shrimp aren’t covered, you can add juice from your fridge (grapefruit, orange). Shrimp needs to be covered to cook fully. 5. Let sit for 4 hours. 6. After 4 hours, combine all ingredients and season to taste. Serve with homemade pita chips

Directions:

1. Preheat oven to 375 degrees. 2. Cut each Pita Bread into 8 wedges. 3. Brush both sides with EVOO and season with salt & pepper. 4. Arrange on a baking sheet and bake 12-15 minutes.