October 13th, 2010

Marinara Sauce

¼ onion chopped

1T. Olive Oil

1 clove garlic minced

1T. Additional of olive oil to sauté vegetables

1c. Sliced mushrooms

1 carrot peeled and finely chopped (grate)

1 stalk celery finely chopped

3/3c tomato paste

1 bay leaf

¼ tsp dried sage

¼ tsp. thyme

¼ tsp. oregano

¼ tsp. sugar

1/3 c. grated cheese

¼ c. water

Heat oil in large skillet sauté onion until translucent about 10 minutes

Add minced garlic and other chopped vegetables sauté another 10 minutes add additional 1 T. of oil as needed for vegetables. Sauté until tender but do not brown.

Add tomatoes, puree, paste, and water. Stir in sugar, spices and cheese. Simmer uncover on low heat for at least 1-½ hours.

Season with salt and pepper.

October 13th, 2010

Tortellini Salad

1 Pkg tortellini pasta

I can marinated artichoke hearts, drained and sliced thin

1 small bunch of broccoli flowerets, cooked but still crisp

1/4 can sliced black olives

3 TBSP parmesan cheese

1/3 cups Italian salad dressing(homemade preferably)

2 TBSP prepared Pesto Sauce

1 large tomato chopped

Step 1. Cook tortellini in 2/3’s filled pot of boiling water until al dente; drain and rinse.

Step 2. Gently toss pasta with artichokes, olives and cheese.

Step 3. Mix Italian dressing with pesto sauce and toss with tortellini mixture. Chill before serving. Add one chopped tomato (large chop) (optional)

It goes great with chicken and a nice cool drink. It’s a great summer pasta salad that the whole family will love. Salad greens are optional. I also like it warm instead of chilled.

October 13th, 2010

Mousaska

2 lbs. Ground lamb

1 small onion, chopped

1- 15oz can of tomato sauce

¼ c.beef broth (or wine)

2 tsp dried parsley

1 tsp dried oregano

¼ tsp cinnamon

In large heavy saucepan, brown lamb and onions. Add tomato sauce, broth, parsley, oregano & cinnamon. Simmer about 15mins, stirring occasionally

¼ c. butter

1/4c. Flour

2c. Milk

3 eggs

½ c. Parmesan cheese

Melt butter in heavy saucepan. Add flour; stir till smooth. Gradually whisk in milk until smooth.  Boil gently until thickened. Beat eggs in small bowl; add moderate amount of hot mixture to eggs. Return mixture to saucepan. Bring to boil, stirring constantly. Remove from heat. Stir in 1/2 c. Parmesan cheese; season with salt and pepper.

1 eggplant, peeled, sliced in to thin rounds

1/2c. Parmesan cheese

Grease 13X9x2” baking pan.

Arrange half of eggplant slices in bottom of pan. Season with salt and pepper.

Spread with meat mixture; top with remaining eggplant.

Pour white sauce mixture over eggplant. Sprinkle with Parmesan cheese. Cover loosely with foil and bake 1 hour at 350 *. Uncover and continue baking until golden and bubbling on edges, about 10 more minutes. Cool 10 minutes. Serves 12

October 13th, 2010

Italian Beef

3Lb. chuck roast

6 garlic cloves slivered

½ onion thinly sliced

2T. Whole black pepper corn or crushed black pepper

1T. Oregano

1tsp. marjoram

2 Bay leaves

1T. Red pepper

1T. Parsley finely minced

1 can of consommé

2c. Water

Preheat roaster 250*

Make slits in roast with a sharp knife and insert garlic slivers.

Put roast in a pan not much larger than roast.

Pour water and consommé over roast.

Place seasonings in coffee filter and secure tightly with a rubber band. Add seasoning bag to pot.

Place onion rings on top.

Bring liquid to a simmer and lets simmer for 6 hours.

Remove roast pan and shred with two forks.

October 13th, 2010

Honey Spiced Cookies

About 1 + ½ c. flour

½ tsp baking powder

¼ tsp baking soda

½ c. olive oil

3 tbsp sugar

4 tbsp orange juice

1 tsp grated orange peel

¼ tsp cinnamon

¼ tsp ground gloves

Stir together 1 + ¼ c. flour, baking powder, baking soda; set aside.  In large bowl mix olive oil, sugar, orange juice, peel, cloves, and cinnamon.  Add flour mixture; stir then knead with clean hands, adding more flour until soft dough forms.  Shape into balls.

Syrup: In medium saucepan bring ½ c. EACH honey, sugar, and water to boil.  Simmer 5 minutes, watching to prevent boiling over.

Place on ungreased jelly roll pan.  Bake 325* for 30 minutes or until lightly brown and dry.  Remove cookies to 9 x 13” baking pan to cool.  Pour hot syrup over cookies.  Let stand, tilting pan occasionally, overnight or until most of syrup is absorbed.  Before serving, sprinkle with nuts and cinnamon.  Makes 2 dozen cookies.

October 13th, 2010

Greek Salad

Clean all vegetables

1 head lettuce, cleaned and torn

1 unprepared cucumber, thinly sliced

1 tomato, cut into small chunks

¼ lb. Feta or mozzarella cheese, cubed

10 pitted, black olives, halved

1 small onion, sliced into rings and separated

8 radishes, cleaned and sliced

Combine all ingredients, including tomato. Toss with dressing. Garnish appropriately.

Dressing:

1/3 c. olive oil

¼ c. vinegar

1 tsp each, oregano, dry mustard, salt

October 13th, 2010

Greek Lemon Soup

4c. chicken broth

½ c. rice

Juice of 1 lemon

2 egg yolks

Bring broth to a boil. Add rice; simmer covered 20 minutes; remove from heat. Meanwhile, beat egg whites until stiff. Add lemon juice slowly to egg yolks, beating constantly, then add 1 c. hot broth, beating constantly to prevent curdling. Pour back into remaining broth and rice. Stir well over heat, do not allow to boil. Garnish with thinly sliced lemon. Serve at once.

October 13th, 2010

Chocolate and Vanilla Biscotti

1+ 1/4C. SIFTED (or fluffed) flour

2 TBSP unsweetened cocoa powder

1+ ½ tsp baking powder

1/4c. sugar

1/4c. packed brown sugar

2 TBSP c. butter

1 egg

2 TBSP water

1/2c. while vanilla chips

preheat oven to 350*.

Spray a large jelly roll pan with cooking spray.

In a large bowl, with electric mixture combine sugar, brown sugar, and butter; mix well. Add egg and water; mix well. In a separate bowl, combine flour, cocoa, and baking powder. Stir with wooden spoon until mixed; add flour mixture to butter / sugar mixture and stir well.  Add vanilla chips. With spray- coated or flour-coated hands, firmly shape dough into roll, about 7” long.

Place roll on sprayed jelly roll pan, flatten with hand slightly to make a 3/4 “ rectangle about 3” wide and 7” long.

Bake 350* for 22-27 minutes or until rectangle is light golden brown and center is firm to touch. Place rectangle on wire rack, cool.

Part 2:

Wipe jelly roll pan clean of crumbs. With serrated knife, cut each rectangle into ½” slices; return cookies, cut side up, to pan.

Bake 350* for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 minutes. Remove cookies from pans; cool completely on wire racks. Store tightly covered. Makes about 2 dozen biscotti.

October 13th, 2010

Chicken Shish Kebobs (Greek)


3 Chicken Breasts

1/4C. Olive Oil

2T. Balsamic Vinegar

Juice of 1 Lemon

1/4C. White Wine

2Cloves of Minced Garlic

2T. Crushed black Pepper

1T. Oregano

1T. Mint

1T. Rosemary

Prep chicken by removing fat, pounding and cutting in ¾ inc. pieces

Prepare marinate in shallow baking dish whisk to mix marinade

Marinate chicken overnight

Place chicken pieces on skewers

Broil until done and juices run clear

December 18th, 2009

Baked Pasta Shells

Cheese Sauce
¼ c. onion, chopped
2 TBSP butter
3 TBSP flour
2 + ¼ c. milk
1 c. grated mozzarella cheese
1 recipe spinach and ricotta filling
conglioni lage shell pasta

1. Cook pasta to al dente.Boiling gently to preserve shape of pasta. Drain and rinse in cold water.
2. Meanwhile, in saucepan cook onion in butter until tender. Stir in flour to form paste and cook until bubbly.
3. Add milk and cook until sauce thickens.
4. Stuff cooked pasta with filling(recipe below).
5. Arrange shells in greased large baking dish (9×13”). Pour cheese sauce over pasta.
6. Cover with foil. Bake in 350* oven for 25-30 minutes until bubbly.

Spinach and ricotta filling for shells
10oz pkg frozen spinach
1 TBSP chopped onion
1 TBSP butter
1 egg beaten
2/3 c. ricotta cheese ( or drained cottage cheese)
½ c. parmesan cheese
.
Dash ground nutmeg
1. Cook spinach according to package directions; drain well. Squeeze spinach to remove excess moisture.
2. Meanwhile, in skillet cook onion in butter until tender but not brown.
3. In mixing bowl combining egg, ricotta, parmesan, nutmeg, spinach, and onion in butter.
4.Stir until combined. Use to stuff shells

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