The Melting Pot 2.0

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---------- Recipe via Meal-Master (tm) v7.03 Title: Spanakopita Categories: Greek, Appetizers, Main dish Servings: 1 2 lb Spinach; fresh 7 Eggs 1/2 lb Feta cheese; 1 lb 1 Onion; chopped 1 Garlic clove; minced -Salt, pepper, oregano Olive oil 1 lb Filo dough Butter Wash spinach and place in large bowl. Sprinkle heavily with salt, and rub into the leaves as you tear them into small pieces. Then rinse salt off thoroughly, and drain. Beat eggs, crumble feta cheese, and add to spinach. Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano.Butter large oblong baking dish. Place one sheet of filo in pan, and brush with melted butter. Continue until only three or four sheets of filo are left, letting the edges of the sheets hang over the sides of the pan. Pour in the filling, and fold ends of pastry over it, brushing with more butter. Then put the remaining sheets on top, brushing with butter. Cut three or four steam vent slits in the top, down to the filling. Bake at 375 for 50 min. Source: Sharon Hills-McCormick R-Cuisine ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Tyropites Categories: Greek, Appetizers Servings: 60 1/2 lb Ricotta or cream cheese 1/2 lb Feta cheese; crumbled 2 Eggs; lightly beaten 1 tb All-purpose flour 1 pn -Salt (optional) 1/2 ts Grated nutmeg (or more) 1 c Butter; melted 3 tb Butter; melted 1 lb Commercial filo sheets In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tablespoons butter. Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using. Cut the filo into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and frozen. When ready to bake, separate while still frozen, spread on baking sheets, and bake as directed above, allowing an additional 10 minutes baking time. Source: The Food of Greece by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias - I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Soupa Avgolemono ( Greek Egg-lemon Soup) Categories: Soups, Greek Servings: 6 2 qt Chicken broth; strained 1/2 c Raw long grain white rice 2 Whole eggs or egg yolks 2 Lemons; (juice only) -Salt Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). Source: "The Food of Greece" by Vilma Liacouras Chantiles; Avenel Books, New York, via Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Spanahorizo Categories: Greek, Vegetables, Rice Servings: 4 1/2 c Olive oil 1 bn Parsley; chopped fine 1 lg Yellow onion; chopped fine 1 tb Garlic, finely choppped 3 c -Water 2 tb Tomato paste 1 c Tomatoes, chopped 1/8 ts -Salt 1/8 ts -Pepper 2 bn Spinach; stems removed, - chopped 1 c White rice, uncooked In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the water and bring it to a boil. Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined. Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Greek Patates Categories: Greek, Vegetables Servings: 6 3 lb White potatoes 1/2 c Chopped yellow onions 1/4 c Finely minced garlic 1/2 ts -Salt 1/2 ts -Pepper 1/2 ts Dry oregano 1/2 ts Basil 1 c Fresh lemon juice 1/2 c Vegetable oil -Water (as needed) Preheat the oven to 400 F. In a large baking pan place the peeled and quartered potatoes (add enough potatoes so that they fill the pan up, 3/4-inch from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed. Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are re-mixed. Bake the potatoes for another 45 minutes, or until they are tender. Remove the potatoes with a slotted spoon. Serves 6 to 8 Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Makaronia Categories: Greek, Pasta Servings: 4 1/2 lb Sweet butter 1/4 lb Mizithra (or Feta); grated 1 1/2 lb Spaghetti; cooked al dente 16 Jumbo Calamata olives * *Note: Olive meat should be shaved from the pits. In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Papadakis Stuffed Grape Leaves Categories: Greek, Appetizers Servings: 8 1 1/2 lb Ground lamb 1 lg Yellow onion; chopped fine 1 bn Parsley; chopped 1 bn Fresh mint; chopped 1 c Pine nuts 1/2 c Fresh lemon juice 1/2 c Olive oil 1/2 ts Oregano 1/2 ts -Salt 1/2 ts -Pepper 1 Jar grape leaves * -Water (as needed) *Note: Grape leaves should be washed and stems removed. In a large bowl place the lamb, onions, parsley, mint, pine nuts, lemon juice, olive oil, oregano, salt, and pepper. Mix the ingredients together with your hands so that they are well combined. Lay a grape leaf out flat. Place approximately 3 ounces of the lamb mixture in the center of the grape leaf. Fold over the stem end. Fold over the two sides. Roll up the grape leaf so that the mixture is completely encased. Repeat this process until all of the meat mixture is used. Preheat the oven to 350 F. Line the bottom of a large baking dish with approximately 10 grape leaves. Place the stuffed grape leaves in the dish so that they are tightly packed. Cover the stuffed graped leaves with water and bake them for 1 hour. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Revithia Soupa (chick Pea Soup) Categories: Greek, Soups Servings: 6 1 c Dried chick peas 6 c -Cold water 2 Onions,thinly sliced 1 tb Olive oil 1 ts Salt Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. 2. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. 3. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Anginares Tarama Categories: Greek, Appetizers, Vegetables Servings: 6 6 sm Fresh globe artichokes 1 1/2 oz Tarama; rinsed if necessary -=OR=- 2 oz -Smoked skinned cod's roe 1 tb Finely grated onion pulp 2 lg Juicy lemons 1 c Fruity olive oil Salt Freshly ground white pepper To clean the artichokes, cut off the stems flush with the base, remove any tough, unsightly outer leaves and cut off the top one-third of the flower bud itself. Force the leaves open a little, and rinse under cold water, with a squeeze of lemon or a splash of vinegar to prevent discoloring. Place the artichokes upside-down in a pot large enough to hold them all in one layer and pour in boiling water to come one-fourth of the way up the sides. Salt and simmer 15-40 minutes, depending on their age and size - until the heart is just tender when pricked with a fork. Drain and refresh them under cold water; drain again and chill. Beat the tarama or smoked cod's roe with the grated onion. You can do this easily in a food processor. Finely grate the zest of one lemon and beat in, with 2 teaspoons boiling water. Squeeze the juice of both lemons. Alternately dribble in lemon juice and olive oil, beating each addition in before adding the next, as though making mayonnaise - it may not need all the oil. If you are doing this by hand, it take perseverence and elbow grease to make it nice and light. Taste and season with pepper. Open the artichokes and remove the inner, soft leaves and then the hairy choke. Spoon tarama into the cup of leaves. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X Courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Green Beans Braised With Mint & Potatoes Categories: Greek, Vegetables Servings: 4 3 tb Olive oil & margarine, mixed 1 c Tomato juice or sauce 1 lb Fresh green beans - trimmed, cut 1 tb Chopped fresh parsley, opt. 2 md Potatoes; peeled Salt & freshly ground pepper Chopped fresh mint Heat the fat in an enameled pan and mix in the tomato juice or sauce. Add the green beans and parsley to the pan with enough water to almost cover. Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, the stir and season with salt, pepper, and 2 tablespoons chopped mint. Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm. Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Stifado Categories: Greek, Meats Servings: 4 1/4 c Olive oil 1 1/2 lb Boneless beef chuck - cut into 1-1/2" cubes 2 tb All-purpose flour 12 oz Sm. white boiling onions - Peeled 1 lb Tomatoes,peeled,seeded,chopd 3 Garlic cloves; minced 2 1/2 tb Chopped fresh thyme * 2 1/2 tb Chopped fresh rosemary * 2 1/2 tb Chopped fresh oregano * 1 Bay leaf; crumbled 1 ts Ground cumin 2 c Dry red wine 1/2 lb Feta cheese, crumbled Salt & freshly ground pepper * 1 teaspoon dried herbs may be used instead of fresh. Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Fakes Xithati ( Sour Lentil Soup) Categories: Greek, Soups Servings: 6 1/2 l Brown lentils 2 l Water 1/4 l Finely chopped spring onions 1 Garlic clove (opt.); crushed 1/2 dl Finely chopped coriander * 3/4 dl Olive oil 1/2 dl Cold water 1 tb Flour 1/2 dl Vinegar (or to taste) Salt Freshly ground black pepper *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Lamb Baked In Paper Categories: Greek, Meats Servings: 6 1 Leg of lamb * 2 oz Feta or Kasseri (or more) 1 ts Thyme 1 ts Spearmint flakes 1 ts Oregano 2 Garlic cloves 2 Lemons, juice only 1 tb Salt Pepper to taste *Note: Lamb shanks may be substituted for leg of lamb. Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks. From: "The Complete Greek Cookbook" by Theresa Karas Yianilos. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Fassoulada ( Greek Bean Soup ) Categories: Greek, Soups, Meatless Servings: 8 1 lb Dried navy beans 2 Onions; chopped 2 Celery stalks with leaves - chopped 2 Carrots; scraped & diced 4 Sprigs fresh parsley;chopped 1 c Chopped, drained tomatoes 1 Bay leaf 2 Sprigs fresh mint or thyme Salt & freshly ground pepper 1/3 c Olive oil Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Spanakopita Peloponnisos Categories: Greek, Appetizers, Main dish, Meatless Servings: 8 1 kg Spinach 1 md Onion; chopped 1 Leek; chopped 1 c Chopped spring onions 1/3 c Olive oil 1/2 c Chopped parsley 3 ts Ground nutmeg Salt Freshly ground black pepper 8 Fillo pastry sheets Olive oil or butter Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in a colander, pressing occasionally with a spoon. Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Soutzoukakia Smyrneika (ground Meat Sausages, Smryna Style Categories: Greek, Meats Servings: 20 4 tb Butter; melted 1 lb Tomatoes; peeled 1 ts Granulated sugar Salt & freshly ground pepper 3 Garlic cloves; crushed 1/4 c Dry white wine 1 sm Bay leaf 1 lb Lean ground beef 2 sl Bread; crusts removed, - soaked in water, and - squeezed dry 1 ts Ground cumin 1 Egg; lightly beaten 2 ts Parsley; minced 1 ts Salt; (or more to taste) 1 pn Freshly ground pepper Oil for frying Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Bakaliaro Tiganito ( Fried Salt-cod ) Categories: Greek, Fish Servings: 6 1 1/2 lb Dried salt cod 1 1/4 c All-purpose flour 2/3 c Cold water 1 pn Salt 1/4 ts Baking powder Vegetable oil for frying Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Skordalia Categories: Greek, Sauces Servings: 6 4 md Potatoes 6 Cloves garlic (or more!) 1/2 c Olive oil 1/3 c White vinegar* 1 pn Salt *Note-- Lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil til almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York via Karen Mintzias. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Astakos Plaki - Lobster In Tomato Sauce With Saffron Rice Categories: Greek, Fish Servings: 4 2 Lobsters (about 2 lbs each) - (live, or recently dead) 25 Saffron strands; soaked in 1/4 c Hot water 1/4 lb Finely chopped onion 1 md Leek; washed, finely chopped 8 tb Fruity olive oil 3 Garlic cloves; minced 1 lb Tomatoes; skinned, seeded, - and finely chopped 4 Sun-dried tomatoes (in oil) - pounded to a paste 1/2 c White wine 1/4 c Orange juice 1 Bay leaf Salt & freshly ground Pepper 1/2 c Finely chopped Fennel 1/2 c Minced flat-leaf Parsley 1 tb Finely chopped fresh Mint Saffron Rice If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs. Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the purée with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purée. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Souvlaki With Tzaziki Categories: Greek, Meats, My Servings: 1 ----------------------------------SOUVLAKI---------------------------------- 2 lb Lamb shoulder;-OR- -Sirloin tip;cut in 1 1/2" -chunks 2 c Red wine;dry 2 Garlic cloves; minced 1 ts Oregano;dried 2 ts Lemon rind;long strips up to -3 tsp 1/4 c Olive oil -Sweet peppers and cherry -tomatoes as needed ----------------------------------TZAZIKI---------------------------------- 2 c Yogurt;pain 1/2 Cucumber;English,peeled & -grated 2 Garlic cloves;minced 3 tb Olive oil 1 ts -salt "Begin preparing the tzazik a few hours before serving. The flavours need time to blend. Marinate the meat overnight to absorb the wine and garlic." Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marination period. About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's really up to the chef.) Over medium coals, barbeque the souvlaki until it's done the way you like it. Serve on a bed of rice and pass the tzaziki to sppon on top. SERVES 4-6 Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so. After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving. While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing - your guest will do that when they dollop it onto their souvlaki. MAKES: About 3 cups Source: Pat, Effie and Alex Stroutzas, of Alex's Cheeses, vendors, South Market, St. Lawrence Market, Toronto, Canada. (The town of York got its first market in operation 1803, the St Lawrence Hall was erected in 1849). _The St. Lawrence Market Cookbook_ by Anita Stewart. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Taramosalata Categories: Greek, Appetizers Servings: 8 3 sl French or Italian bread;-OR- 2 md -Potatoes, boiled & peeled 5 oz Tarama (fish roe) 1 c Olive oil 1 Lemon's juice (or more) 2 tb Vinegar 1 tb Water (more if necessary) 1/2 Onion, (optional); grated Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes. Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, NY. via Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Youvarlakia Categories: Greek, Meats, Main dish Servings: 5 1 lb Ground beef 1/4 lb Onion; grated 3 Garlic cloves; minced 1/2 ts Oregano 1 ts Ground cumin 2 tb Minced flat-leaf parsley 2 tb Finely chopped fresh mint 1/2 ts Freshly ground black pepper Salt 1/4 c Long-grain rice 4 tb Fruity olive oil --------------------------------TOMATO SAUCE-------------------------------- 1/2 c Finely chopped onion 4 Garlic cloves; minced 1/2 ts Freshly ground cinnamon 1 tb Honey 2 lb Tomatoes - skinned, seeded & chopped Salt Freshly ground black pepper 1/2 c Herb broth or water 2 tb Minced flat-leaf parsley 2 tb Finely chopped fresh mint 1 tb Finely chopped fresh basil Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes. Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels. Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until carmelized. Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs. Source: Recipes from a Greek Island - by Susie Jacobs ISBN: 0-671-74531-X ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Marinated Lemon Chicken Categories: Greek, Poultry Servings: 8 2 c Greek virgin olive oil 8 lg Chicken breasts - (skin & bones removed) 6 Garlic cloves; crushed 2 Lemons; juiced 2 tb Fresh oregano; chopped 1/8 ts White pepper 4 oz Feta cheese; cut in 8 slices In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias, I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Stuffed Chicken, Cyprus Style Categories: Greek, Poultry Servings: 6 1 Roasting chicken 3 tb Vegetable oil or butter 1/2 c Blanched, slivered almonds 3/4 c Raw long-grain white rice 1/2 c Dry white wine 1 1/4 c -Water Salt 1 ts Ground cinnamon 1 pn Granulated sugar 1/2 c Currants Melted butter or veg. oil Wash and dry the chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat. Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing. Serve warm. Note: For a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Chicken Braised In Walnut Sauce Categories: Greek, Poultry Servings: 4 1 Frying or roasting chicken* Salt & freshly ground pepper 1 Large onion; sliced 4 tb Butter 1 Bay leaf 1 Sprig of fresh thyme 1 c Milk 2 Egg yolks 1 ts Grated nutmeg 1 c Shelled walnuts; crushed ** *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving pieces. **Walnuts may be crushed in a mortar, blender or food processor. Wash and dry the chicken parts and season lightly with salt and pepper. In a heavy frying pan, saute the onion in butter until soft, then add the chicken parts after a few minutes. Saute on all sides, then add the bay leaf, thyme, and enough hot water to almost cover. Tighty cover the pan and simmer the chicken until tender (approximately 1 hour). Using a slotted spoon, remove the chicken to a warm platter and keep warm while you prepare the sauce. Strain the remaining pan liquid into a small saucepan and bring to a boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly, to the strained pan liquid and cook over very low heat until the sauce boils, stirring constantly. Sprinkle in the nutmeg, then stir in the crushed walnuts. Simmer another minute and pour over the chicken. Serve warm. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Kota Kapama (chicken Braised With Cinnamon & Cloves ) Categories: Greek, Poultry Servings: 5 1 Frying or roasting chicken* 1 Lemon (juice only) 4 tb Sweet butter & oil, mixed 1/2 c Dry white wine (optional) 1 1/2 lb Peeled, chopped tomatoes 1 tb Tomato paste; mixed w/ water 1/4 c -Water to mix w tomato paste 1 Large stick cinnamon 3 Whole cloves Salt & freshly ground pepper Fresh parsley or watercress *Note: Chicken should be about 2-1/2 lbs., and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Tourta Athineiki (orange-walnut Cake,athens Style) Categories: Greek, Cakes Servings: 10 1/2 lb Butter; sweet 2 c Granulated sugar 4 Eggs 1 Orange,(juice & grated rind) 3 c All-purpose flour 1 ts Baking powder 1/4 ts Salt 1 c Walnuts; coarsely chopped Confectioners' sugar (opt.) Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly.) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Melomakarona * Phoenikia Categories: Greek, Desserts Servings: 40 1 1/2 c Honey 1 1/2 c Sugar; granulated 1 c -Water 1 tb Lemon juice 1 lb Walnuts; finely chopped 1 1/4 c Butter ; softened 4 ts Cinnamon; ground (or more) 1 1/2 c Oil; vegetable 1/2 c Sugar; icing 2 Oranges' strained juice 2 tb Cognac or brandy 1/4 ts Cloves; ground 1/2 ts Nutmeg; ground 1 ts Baking powder 1/2 ts Baking soda 6 c Flour; all purpose (or more 2 oz Walnuts; finely chopped (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Karen Mintzias I-Cooking Source: Karen Mintzias -I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Karithopita Spiced Walnut Cake Categories: Greek, Cakes Servings: 8 6 Eggs 2 1/2 c Bisquick 1/2 ts Cinnamon 1 ts -Salt 1/2 ts Ground cloves 3/4 ts Baking powder 2 c Sugar 2 1/2 c Chopped walnuts 1 1/2 c Milk 1 1/2 c Vegetable oil 3/4 c Sugar 1/2 c -Water 1 2" strip orange peel 1 2" strip lemon peel 1/2 Cinnamon stick 1/4 c Honey 1/2 Lemon; juiced 1/4 c Walnuts 1 ts Ground cinnamon In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clean. Remove the cake and let it sit for 2 hours. In a medium saucepan place the 3/4 cup of sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped walnuts and the ground cinnamon. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Baklava ( Papadakis Taverna) Categories: Greek, Desserts Servings: 12 5 ts Cinnamon 3 c Coarsley chopped walnuts 1 lb Sweet butter; melted 1 lb Phyllo pastry sheets 40 Whole cloves 1 2" strip of orange peel 1 2" strip of lemon peel 1 Cinnamon stick 1/3 c Honey 1/2 Lemon; juiced In a medium bowl place the cinnamon and walnuts, and mix them together. Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish. Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets. Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece. Preheat the oven to 350 F. Bake the baklava for 40 minutes, or until it is golden brown. In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving. Source: Papadakis Taverna - San Pedro, California California Beach Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Baklava 2 Categories: Greek, Desserts Servings: 30 ----------------------------------BAKLAVA:---------------------------------- 3/4 c Walnuts; finely chopped 3/4 c Pistachios; finely chopped 1/2 c Almonds; finely chopped bla 1/2 c Sugar; superfine 1 ts Cinnamon 1 ts Nutmeg 1 1/4 lb Butter; melted 1 pk Commercial phyllo sheets -----------------------------------SYRUP:----------------------------------- 2 1/2 c Sugar 1 3/4 c -Water 1 Orange's rind; finely grate 1 Lemon's rind; finely grated 5 Whole cloves 1 Cinnamon stick 1 c Honey *Note: Almonds should be lightly toasted. Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top. Bake in 350 degree oven 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X". Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving. From: "Classic Greek Cooking" by Daphne Metaxas. ISBN: 0-911954-31-7 Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Galaktoboureko Categories: Greek, Desserts Servings: 20 6 c Milk 1 c Fine semolina 3 1/2 tb Cornstarch 3 c Granulated sugar 1/4 ts -Salt 6 Eggs 1 ts Vanilla extract; opt 1 tb Butter 12 Commercial filo sheets 3/4 c Butter; melted & hot 1 c -Water 1 Lemon or orange (peel only) 2 tb Fine brandy or cognac (opt.) In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil; do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1 cup of the sugar, and salt together and gradually add to the boiling milk, stirring constantly with a wooden spoon. Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from the heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2 cup sugar and continue beating until very thick and fluffy, about 10 minutes, then add the vanilla. Stirring constantly, add eggs to the hot pudding. Partially cover the pan and allow to cool. Butter a 9 x 12 x 3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing butter generously between each and making sure that a few sheets come up the pan sides. Pour the custard into the pan over the filo. Cover with the 5 remaining sheets, brushing butter between each and on the surface. With the tip of a very sharp knife, score the top filo sheets into square or diamond shapes, being careful not to score as deeply as the custard. Bake on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until crisp and golden chestnut in color and the custard is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the water and lemon or orange peel for 5 minutes. Add the brandy or Cognac, if desired, and set aside. Remove the galaktoboureko from the oven and set on a cake rack. Spoon the hot syrup over the entire galaktoboureko, particularly the edges. Cool thoroughly before cutting and serving. Store in the refrigerator. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Source: Karen Mintzias I-Cooking ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Greek Honey Cream With Fruits And Nuts Categories: Greek, Desserts Servings: 8 1/4 c Coarsely chopped walnuts 1/4 c Coarsely chopped almonds* 1/4 c Coarsely chopped cashews 1/4 c Coarsely chopped pistachios 1 c Honey 1 c Chilled whipping cream Mixed fresh fruit* *Note: Almonds should be blanched. ** Suggested fruits: berries, sliced pears and apples. Preheat oven to 325 F. Place all nuts in baking pan. Bake until lightly toasted, stirring occasionally, about 15 minutes. Cool completely. Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a few steaks of cream. Cover and refrigerate until well chilled and slightly set, about 2 hours. (Can be prepared 1 day ahead.) Place dollop of honey cream on each plate. Surround with fruit and serve. Source: Bon Appetit magazine, February 1990. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Halvah Fudge Categories: Candy, Greek Servings: 1 2 c Brown sugar 2/3 c Milk 2/3 c Sesame Tahini 1 ts Vanilla Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan. From: "The Complete Greek Cook Book" by Theresa Karas Yianlios, Avenel Books, New York. ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Tahinopita ( Tahini Cake ) Categories: Greek, Desserts, Cakes Servings: 1 1 tb Veg. margarine or peanut oil 1 c Tahini 1 c Caster sugar 1 Orange (grated rind only) 3/4 c Strained orange juice 2 1/4 c Plain flour 1 pn Salt 3 ts Baking powder 1/2 ts Bicarbonate of soda 1/2 ts Ground allspice 1/2 c Finely chopped walnuts 1/2 c Sultanas (white raisins) This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. From: "The Complete Middle East Cookbook" by Tess Mallos ISBN: 1 86302 069 1 ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Rizogalo Categories: Greek, Desserts Servings: 8 8 c Milk 1 c Raw long-grain white rice 3/4 c Sugar 4 tb Butter 1 Cinnamon stick (optional) 3 Whole cloves (optional) 2 Eggs; slightly beaten Ground cinnamon In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter. Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves. Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool, then chill. Serve cold. Note: You may use a vanilla bean, added with the rice, instead of stick cinnamon and cloves, or substitute grated lemon rind for all the other flavorings. Source: The Food of Greece - by Vilma Liacouras Chantiles Avenel Books, New York ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Baklava (low Fat Low Cal Version) Categories: Greek, Desserts, Low-cal Servings: 35 1/2 lb Shelled pistachio nuts, -ground 3 tb Sugar 3/4 ts Ground cinnamon 1 1/2 tb Rose water 1/2 lb Filo dough 1/2 c Low-calorie margarine, -melted Rose Water Syrup Whole cloves,optional This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone. 1. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet. 2. Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or until golden. Place on wire rack to cool. Drizzle Rose Water Syrup evenly over top and allow to soak several hours. Stud each diamond-shape with whole clove. Each piece baklava with syrup contains about: 85 calories; 32mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; trace fiber. Exchanges: 1/2 bread; 1/2 fat. From: Michael Orchekowski ----- ---------- Recipe via Meal-Master (tm) v7.03 Title: Bakewell Tart Categories: Tarts, British, My Servings: 6 --------------------------------PATE BRISEE:-------------------------------- 2 c Flour;all purpose 2 ts Sugar,granulated 1 ts -Salt 14 tb Butter;cut in small pieces 1 Egg 1 tb Milk ----------------------------------FILLING:---------------------------------- 1/2 c Raspberry Jam 4 tb Butter;softened 4 1/2 tb Sugar,granulated 1 Egg 2/3 c Almonds;ground; 2 oz 1 c Pound cake crumbs;2 oz 1/2 ts Almond extract ------------------------CONFECTIONERS' SUGAR GLAZE:------------------------ 2 tb Butter;unsalted 1 c Confectioner's sugar 2 tb Heavy cream;also called -whipping cream 1 ts Vanilla extract To make Pate Brisee: In food processor, combine flour, 2 tsp granulated sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until blended. With processor running, pour in egg mixture, processing untril dough pulls away from sides of bowl and forms a ball. Divide dough in half. Form each half into a disk shape. Wrap separately in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out hal fof the dough. Fit into 7" tart pan with removable bottom. (Use remaining half of pastry another time.) To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling int small mounds all over top of jam. Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center. To make Confectioners' Sugar Glaze: While tart is baking, in small saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar into butter. Stir in cream and vanilla. Mix until blended and smooth. Spread glaze over piping hot tart. Cool on rack. SERVES: 6 SOURCE: Victoria magazine -----