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Arakas Latheros (Peas Latheros)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
5 pounds fresh peas
4 scallions
1 1/4 cups oil or
1 cup butter
1 1/2 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste diluted with:
2 cups water
3 tablespoons dill -- chopped
salt & pepper to taste
water as needed
Shell, wash and drain peas. Chop white part of the scallions into small
pieces., and the green part into lge. pcs. Heat oil in large pot. Add the
scallions and cook until soft but not browned. Add the peas and brown very
lightly. Add the tomatoes (or the diluted paste), dill, salt, and pepper.
Add enough water to half cover the peas. Cover the pot. Cook over medium
heat until only the oil remains and the liquid has been absorbed (abt. 45
min.).
NOTE: You can make this without the tomatoes, if you wish. In that
case, add just enough water to cover the peas.
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Per serving: 351 Calories (kcal); 19g Total Fat; (48% calories from fat); 13g
Protein; 34g Carbohydrate; 50mg Cholesterol; 203mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
0 Other Carbohydrates
*****
Arni Fricase Me Kremmithakia Ke Maroulia (Lamb
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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5 pounds shoulder or back of lamb
3/4 cup butter
10 scallions
water as needed
coarse salt
3 heads lettuce
2 tablespoons dill -- chopped (or to taste
salt & pepper to taste
2 egg yolks
2 lemons -- juice only
Cut lamb into serving-size strips. Place in pot with the butter. Clean
scallions; chop the white part into small pcs. and the greens into larger
ones (abt. 1 1/2" long); add to meat. Add 1/2 c. water and a little coarse
salt; cook over med. heat for abt. 1 hr.
Clean lettuce and cut into 2-inch pcs.
As soon as meat has absorbed the water it will begin to brown in the
butter but do not let the scallions brown. Add dill, lettuce, salt &
pepper. Cover pot and simmer over low heat for abt. 15 min. If it is
needed, add a little water toward the end of the cooking time (not in the
beginning, because then the lettuce will exude water).
Beat egg yolks with 2 tb. of water, add the juice from the lemons, and
beat it in well. Add a little of the liquid from the pot, beating
constantly. Pour this sauce back into the pot and shake the pot gently to
mix the sauce with the food. Serve immediately.
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Per serving: 243 Calories (kcal); 25g Total Fat; (87% calories from fat); 2g
Protein; 6g Carbohydrate; 133mg Cholesterol; 246mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
*****
Arni Me Araka (Lamb With Peas)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
3 pounds lamb
1/2 pound butter or margarine
4 scallions -- chopped
1 1/2 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste + 2 c. water
1 tablespoon dill -- chopped
1 tablespoon parsley -- chopped
salt & pepper to taste
4 pounds peas, shelled -- washed
water as needed
Cut meat into 1 1/2" cubes (approx.). Wash and drain. Brown butter in a
pot. Add meat and brown well. Add scallions, and cook until soft but not
dark. Add tomatoes (or diluted tomato paste), dill, parsley, salt &
pepper. Simmer abt. 20 min. Add peas and an addt'l. 1 c. water. Cover,
simmer until all liquid is absorbed and only butter remains as a sauce.
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Per serving: 743 Calories (kcal); 68g Total Fat; (83% calories from fat); 30g
Protein; 1g Carbohydrate; 209mg Cholesterol; 417mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat; 0
Other Carbohydrates
*****
Arni Me Patates Ragu (Lamb & Potatoes Ragout)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds leg of lamb
salt & pepper to taste
4 tablespoons butter
1 med. onion -- chopped
1 carrot -- minced
1 tablespoon parsley -- chopped
1 pound tomatoes, peeled -- strained
3 pounds potatoes
water as needed
Wash and dry meat; cut into 1 1/2" chunks; lightly salt & pepper. Brown
the butter in lge. pot. Add meat and brown well on all sides. Remove and
place in deep dish. Add onion to the pot with the butter and let it brown.
Add carrot and parsley, and cook until they wilt. Add tomatoes; bring to
aboil. Add meat and 1 c. of hot water. Partially cook over low heat for
abt. 30 min. Meanwhile, peel potatoes, cut into 2 or 3 pcs. Add to pot.
Add a little salt & pepper, and cook until potatoes are tender and most of
the liquid has been absorbed (30 to 45 min.).
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Per serving: 672 Calories (kcal); 38g Total Fat; (51% calories from fat); 37g
Protein; 44g Carbohydrate; 144mg Cholesterol; 197mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5
Fat; 0 Other Carbohydrates
*****
Arni Tis Katsarolas Me Patates (Potted Lamb
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds leg of lamb -- boned
4 tablespoons butter
2 tablespoons lemon juice
1 1/2 cups hot water (more as needed)
3 pounds tiny potatoes
butter for frying
salt & pepper to taste
Wash lamb, wipe dry, and sprinkle with salt & pepper. Put 4 tb. butter in
pot, add lamb; brown on all sides. Add lemon juice and allow this to boil.
Add 1 c. water, and simmer (add more water as needed) 45 min. to 1 hr. or
until meat is tender and 1 cup liquid remains. Remove from heat. Cool meat
and slice it.
Meanwhile clean potatoes--small round ones, or cut rounds with a melon
baller from large ones. Put potatoes into frying pan and brown in butter
on all sides, then add to pot containing the sauce from the meat. Add salt
& pepper and 1/2 c. water; simmer until all liquid is absorbed and only
the butter remains. Before serving, carefully place meat on potatoes to
heat. Serve hot.
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Per serving: 481 Calories (kcal); 38g Total Fat; (72% calories from fat); 32g
Protein; trace Carbohydrate; 144mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0
Other Carbohydrates
*****
Atzem Pilafi
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds lamb -- cut 1 1/2" cubes
1/2 pound butter
1 onion -- chopped
1 1/2 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste diluted with:
1 cup water
salt & pepper to taste
8 cups water
4 cups raw rice
Wash and dry meat. Brown 2/3 of the butter in lge. pot. Add meat and
brown on all sides. Add onions and continue to cook until they become a
light golden color. Add tomatoes or diluted tomato paste, and the salt,
pepper and water. Cover pot and simmer until meat is tender, abt. 1 hr.
Put meat into casserole and keep it warm. Strain sauce; measure it. Add
water if necessary to make 8 or 9 cups. Pour into lge. pot and bring to a
boil. Add rice. Stir at the start to prevent sticking. Cover and simmer
until most of the liquid is absorbed, 20 to 30 min. Remove from heat. Add
meat and mix well. Brown remaining butter and pour it over the rice.
Cover pot with a clean towel, then cover towel with pot lid. Let stand for
5 min. Serve hot. Serves 6 to 10.
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Per serving: 447 Calories (kcal); 41g Total Fat; (82% calories from fat); 18g
Protein; 1g Carbohydrate; 125mg Cholesterol; 255mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
*****
Avga Matia Me Saltsa Domatas (Fried Eggs W/
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds tomatoes
5 tablespoons butter
6 eggs
salt & pepper to taste
1 tablespoon parsley -- chopped
Drop tomatoes into boiling water for 2 min., then carefully peel off the
skins. Remove seeds and soft insides and cut into small pcs. Place the
pcs. in a frying pan with a little salt. Cook over low heat, meanwhile
mashing into a pulp. Add butter and while it browns, break the eggs into
a shallow dish. Lightly salt and pepper them, and gently ease into pan.
When cooked to your taste, serve with the sauce in which they were
cooked, and garnish with parsley.
Serve immediately with fried potatoes.
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Per serving: 344 Calories (kcal); 29g Total Fat; (73% calories from fat); 13g
Protein; 11g Carbohydrate; 426mg Cholesterol; 325mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
*****
Avga O Graten (Eggs Au Gratin)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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10 hard cooked eggs
salt & pepper to taste
1 recipe bechamel sauce
1 cup Kefalotyri cheese -- grated
4 tablespoons bread crumbs -- toasted
4 tablespoons butter -- melted
Cut ea. egg into 8 pcs. Lightly salt & pepper them. Prepare the bechamel.
Mix together half of the sauce, the eggs, and 3/4 c. of the cheese.
Butter a small pan. Spread a thin layer of bechamel over the bottom and
sprinkle this with a little cheese. Add the egg mixture and spread
evenly. Add remaining sauce and spread this carefully over the eggs.
Sprinkle with remaining cheese and then the bread crumbs. Drizzle melted
butter over the top. Bake in preheated 350 F. oven for 15 to 20 min., or
until golden brown. Let stand 10 min. before serving.
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Per serving: 86 Calories (kcal); 8g Total Fat; (81% calories from fat); 1g
Protein; 3g Carbohydrate; 21mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
*****
Bakaliaros Pastos Me Kremmithia, Kalamatianos
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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-----baked cod, calamata style-----
3 pounds salt cod
water as needed
flour for dipping
1 1/2 cups oil
2 pounds onions -- sliced
2 pounds tomatoes -- peeled & strained
pepper to taste
Cut cod into small pcs. Skin it, and soak overnight in enough water to
cover, changing 2 or 3 times. Remove from water; take out bones; rinse and
dry fish well. Dip in flour, shaking off excess, and fry in hot oil until
golden. In same oil, saute onions until they are soft but not brown. Put
them in wide pot, together with oil from the pan and any of the 1 1/2 c.
oil not used in the frying. Add tomatoes and pepper. Simmer for 30 - 45
min., or until onions dissolve. Add codfish (& /1/2 c. hot water if
needed), cover the pot, and cook for 10 min., until liquid is absorbed and
only the oil remains.
NOTE: This dish is usually made in the summer, when ripe tomatoes are
readily available
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Per serving: 1221 Calories (kcal); 61g Total Fat; (45% calories from fat); 145g
Protein; 18g Carbohydrate; 345mg Cholesterol; 15968mg Sodium
Food Exchanges: 0 Grain(Starch); 20 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
*****
Batzaria Salata (Beet Salad)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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12 beets (or more) -- med. size
oil (optional)
vinegar (optional) or
skordalia (garlic) sauce
-----skordalia sauce-----
1 head garlic
3/4 pound potatoes, boiled -- peeled
2 cups oil (or more)
1/3 cup vinegar
almonds
walnuts
Select fresh tender beets and cut off the tops and roots. Wash the beets,
without removing the skins, and boil in a large pot with ample water.
Meanwhile, clean the beet greens with the stems; add to the pot after the
beets have cooked 30 min. When beets are tender, remove and strain the
liquid. Peel the beets and cut them into round slices; chop up the
greens. Mound greens in center of a platter and surround them with the
beet slices. Pour oil and vinegar over all, and serve. or serve with
Skordalia (garlic) Sauce. Serve hot or cold.
SKORDALIA SAUCE: Clean garlic and mash it completely (you may use food
processor). Mash in potatoes, one by one, until you have a thick paste
(the more potatoes you use, the more sauce you get--but less potent).
Alternately add the oil and vinegar, beating constantly. If the sauce is
too thick for your taste, add a little water or fish or chicken stock. NO
LUMPS IN THIS SAUCE, P-L-E-A-S-E !! NOTE: Many people like to add
almonds or walnuts to skordalia. These are mashed to a pulp and added to
the paste before the potatoes, oil, and vinegar.
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Per serving: 3 Calories (kcal); trace Total Fat; (0% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*****
Biscota Thipla Me Marmelada (Sandwich Cookie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups flour
3 teaspoons baking powder
4 eggs -- separated
1 cup sugar
1 teaspoon vanilla
1/2 cup butter -- melted
1 cup milk
1/2 cup blanched almonds
2 cups apricot marmalade
Sift flour with baking pwdr. into a bowl; make well in middle of it. In
another bowl, beat egg yolks with sugar and vanilla, then pour into flour.
Add melted butter. Knead mixture into soft dough, slowly adding the milk
as you knead. Let dough rest for 10 min.
Separate dough into 4 parts and roll each out a quarter inch thick; cut
into rounds, and place carefully on buttered cookie sheet. Beat egg whites
lightly, brush over cookies; press 1/2 an almond into center of each. Bake
in preheated 300 F. oven for abt. 15 min. Remove from oven and cool. Spoon
some marmalade onto half the cookies and top them with the others. Serve
immediately.
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Per serving: 3809 Calories (kcal); 159g Total Fat; (37% calories from fat); 84g
Protein; 517g Carbohydrate; 1030mg Cholesterol; 2758mg Sodium
Food Exchanges: 19 1/2 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 28 1/2
Fat; 13 1/2 Other Carbohydrates
*****
Biscota Vanilias Me Amigdala (Vanilla/Almon
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups flour
3 teaspoons baking powder
1/2 cup butter
3 eggs
1 cup sugar
1 cup almonds -- finely chopped
1/2 cup warm milk
2 teaspoons vanilla
Sift the flour with baking powder. Cream butter in a bowl until very
light. In separate bowl, beat eggs with sugar unti thick and light and
add to the butter. Add almonds and flour, and mix well. Blend in the milk
and vanilla, and knead to make a fairly stiff dough. Pinch off small pcs.
of the dough and shape them between the palms of your hands into flat
rounds. Place on a buttered sheet and bake in preheated 300 F. oven for
abt. 15 min. Cool and serve.
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Per serving: 682 Calories (kcal); 31g Total Fat; (40% calories from fat); 15g
Protein; 88g Carbohydrate; 138mg Cholesterol; 442mg Sodium
Food Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
2 1/2 Other Carbohydrates
*****
Ergolavi
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
6 cups almonds
3 cups sugar
3 egg whites
2 teaspoons vanilla
Blanch almonds. Dry in oven, mash with mortar and pestle, or pulverize in
blender or food processor or grinder. Place sugar, egg whites, and vanilla
in bowl; add the almonds. Blend, using your fingers, into a thick dough or
mass. Shape into narrow "fingers," and place on a buttered baking sheet.
Bake in preheated 300 F. oven for about 20 min..
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Per serving: 7415 Calories (kcal); 445g Total Fat; (51% calories from fat); 180g
Protein; 777g Carbohydrate; 0mg Cholesterol; 264mg Sodium
Food Exchanges: 11 Grain(Starch); 21 Lean Meat; 0 Vegetable; 0 Fruit; 76 1/2 Fat;
40 Other Carbohydrates
*****
Fasolakia Prasina Yiahni (Green Beans In Oi
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 pounds green beans -- fresh
1 1/2 cups oil
2 onions, med. -- minced
1 1/2 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste + 2 c. water
2 tablespoons parsley -- minced
salt & pepper to taste
water as needed
Wash beans and break them in half or slice them lengthwise. Place in a
large pot of cold water. Heat the oil in a large pot and saute the onions
in it until soft and limp; add the tomatoes (or diluted tomato paste), and
bring to boil. Drain the beans and add them to pot. Add parsley, salt &
pepper, and enough water to barely cover beans. Cook over med. heat until
liquid is absorbed but the oil remains (30 to 45 min.).
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Per serving: 544 Calories (kcal); 55g Total Fat; (87% calories from fat); 4g
Protein; 14g Carbohydrate; 0mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 11 Fat; 0
Other Carbohydrates
*****
Fasolakia Yiyantes Sto Fourno (Oven-Baked G
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds dried giant white beans
2 cups oil
1 head garlic
3 onions, med. -- chopped
1 tablespoon celery -- chopped
1/2 cup parsley -- minced
salt & pepper to taste
1 cup hot water
1 3/4 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste + 1 1/2 c water
addt'l water as needed
Wash the beans, place in water, and soak them overnight. Drain them, then
place in a pot of fresh cold salted water; cook for 45 min.; drain.
Meanwhile, place oil, garlic, and onions in a baking pan and bake in
preheated 350 F. oven until golden. Add beans, celery, parsley, salt &
pepper, and hot water. Bake 30 min. longer. Remove from oven, stir the
beans, pour in tomatoes (or diluted tomato paste). Return to oven and bake
until only the oil remains.
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Per serving: 645 Calories (kcal); 73g Total Fat; (99% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 14 1/2 Fat; 0
Other Carbohydrates
*****
Halvas Moraitikos (Halvah Moraitikos)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
3/4 cup blanched almonds
6 cups water
1 cup butter
2 1/2 cups sugar
2 cups farina (cream of wheat)
2 tablespoons cinnamon
3 tablespoons sugar
Chop almonds except 6 or 8. Put the water, butter and sugar into a wide
pot, mix well to dissolve sugar. Bring to boil, then add farina. Stir the
mixture rapidly to prevent its sticking and forming lumps. Simmer over low
heat until it thickens, stirring constantly. Add chopped almonds and half
of the cinnamon; stir well. Pour into buttered pan, spreading mixture
evenly. Cool, and score into squares or diamonds. Put a whole almond on
each piece. Bake in 350 F. oven for 15 min. Remove from oven. Sprinkle
with cinnamon and the 3 tb. sugar. Cool; cut and serve. Serves 6 to 8.
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Per serving: 730 Calories (kcal); 40g Total Fat; (47% calories from fat); 4g
Protein; 95g Carbohydrate; 83mg Cholesterol; 323mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 6
Other Carbohydrates
*****
Halvas Tou Fourno (Baked Halvah)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
-----the halvah-----
3 cups farina (cream of wheat)
1 teaspoon cinnamon
1 cup butter
4 eggs -- separated
1 cup sugar
1/2 cup slivered almonds -- blanched
-----the syrup-----
2 1/2 cups sugar
3 cups water
1 piece stick cinnamon
2 whole cloves -- (2 to 3)
Mix farina with cinnamon and set aside. Cream butter in a bowl. In
another bowl, beat egg yolks with the sugar until thick. Add to the butter
and beat very well. Beat egg whites until stiff. Then fold alternately
with the farina into the butter-egg mixture. Add almonds; mix gently. Put
into a buttered pan. Bake in preheated 350 F. oven for 45 min.
Prepare syrup by boiling all of the ingreds. for abt. 8 min. Remove and
discard cinnamon and cloves. Pour syrup over hot halvah. Cool, serve.
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Per serving: 844 Calories (kcal); 40g Total Fat; (41% calories from fat); 7g
Protein; 121g Carbohydrate; 207mg Cholesterol; 356mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 8
Other Carbohydrates
*****
Hortosoupa (Vegetable Soup)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
2 pounds potatoes
2 onions (or 3)
4 carrots (or 5)
1 1/2 pounds ripe tomatoes (approx.) or
1 can whole tomatoes (30 oz.)
1 bn celery
10 cups water
1 tablespoon coarse salt
1 dash pepper
2 tablespoons shortening or other oil
croutons (optional)
Wash, clean, and chop the potatoes, onions, carrots, and celery. Add to
the water and boil for 20 min. Add salt and tomatoes (if you are using
ripe tomatoes, pierce with fork) and cook for 30 to 45 min. Remove from
the heat. Pass all the vegs. through a strainer or puree machine or
blender, then return to the pot. Add a little pepper and stir in the
shortening or serve the soup and add oil at the table. Serve with
croutons.
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Per serving: 121 Calories (kcal); trace Total Fat; (1% calories from fat); 3g
Protein; 27g Carbohydrate; 0mg Cholesterol; 967mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*****
Kanape Me Antsougia (Anchovy Canape)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
1 can flat anchovy fillets
2 cooked beets -- chopped
bread -- trimmed and cut>>>>
into rectangles.
5 hard cooked egg whites -- chop
chopped olives
capers
Place an anchovy fillet lengthwise down the center of each piece of bread.
On one side of it put the chopped egg whites topped with a few capers; on
the other side, put the chopped beets topped with the chopped olives.
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Per serving: 44 Calories (kcal); trace Total Fat; (3% calories from fat); 2g
Protein; 10g Carbohydrate; 0mg Cholesterol; 77mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*****
Kanape Me Kasseri
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
1/2 pound kasseri cheese
sliced white bread
6 slices mortadella or other salami>>
chopped.
chopped olives or pickles>>>
or relish.
Trim crust from bread and cut into desired shapes with canape cutter or
sharp knife. Top each pc. w/thin slice of cheese cut to fit the sape of
the bread. Garnish edges w/mortadella or other salami, and the chopped
olives; pickles, or relish.
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Per serving: 875 Calories (kcal); 73g Total Fat; (71% calories from fat); 57g
Protein; 8g Carbohydrate; 227mg Cholesterol; 2148mg Sodium
Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 0
Other Carbohydrates
*****
Kanape Me Tyri Rokfor
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
6 tablespoons roquefort cheese
2 tablespoons sweet butter (or more)
sliced white bread and/or>>>
assorted crackers.
pickle slices
capers
Soften the butter and gradually add the cheese to it; cream to make a
smooth paste. Trim the crusts from the bread and cut to desired shapes.
Spread the bread (or crackers) with the cheese mixture. Top each canape
with a slice of pickle and a caper.
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Per serving: 155 Calories (kcal); 13g Total Fat; (74% calories from fat); 9g
Protein; 1g Carbohydrate; 38mg Cholesterol; 760mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
*****
Kanape Me Zampon 1 (Zampon Canape, 1)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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spalding
6 slices zampon
2 hard cooked eggs
1 tablespoon mayonnaise or sweet butter
1 small pickle -- chopped or >>>>>
1 tablespoon relish
6 buttered bread rounds -- >>>
crusts removed.
Roll the zampon into horn shapes. Add mayo. (or butter) to chopped eggs
then add chopped pickle (or relish); mix well. Stuff zampon horns with the
filling, and place horns on the bread rounds.
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Per serving: 4 Calories (kcal); trace Total Fat; (3% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 85mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*****
Kanape Me Zampon, 2 (Zampon Canape, 2)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
zampon
crackers
cooked beet slices
pitted black olives
Cut zampon to fit shape of the crackers you are using. With a sharp knife,
cut out small hearts and diamonds from the beet rounds; cut out small
clubs and spades from the olives. Decorate the zampon canapes with these
so they resemble playing cards.
- - - - - - - - - - - - - - - - - - -
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*****
Keftaides Fricase (Meatballs Fricassee)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
-----meatballs-----
1 cup white bread -- crusts trimmed
2 pounds lean ground beef
3 tablespoons onion -- chopped
1 tablespoon parsley -- chopped
1 tablespoon mint -- chopped
2 eggs -- separated
salt & pepper to taste
flour
oil or butter for frying
-----the sauce-----
1/3 cup butter
3 bn scallions -- white part only
cleaned & chopped
1/2 cup white vinegar
2 cups hot water
1/2 cup cold milk
1 tablespoon cornstarch
Wet the bread with cold water and squeeze out the excess; mix well with
the chopped meat. Add the onion, parsley, mint, egg whites, salt &
pepper. Shape meatballs, flour lightly; fry in fat.
TO MAKE SAUCE, brown the butter in a saucepan; add scallions; saute until
golden. Add vinegar and water, cook until only half the liquid remains.
Beat egg yolks very thoroughly in bowl. In another bowl, mix cornstarch in
milk, add this mixture to the egg yolks, then blend in some liquid from
the pot, beating all the while. Pour egg mixture over meatballs, shaking
pot gently until sauce thickens.
- - - - - - - - - - - - - - - - - - -
Per serving: 630 Calories (kcal); 44g Total Fat; (64% calories from fat); 32g
Protein; 23g Carbohydrate; 204mg Cholesterol; 444mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat;
0 Other Carbohydrates
*****
Keik Nistsimo (Lenten Cake)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 1/2 cups flour
1 teaspoon baking powder
3/4 cup oil
1/2 cup white raisins
1 1/4 cups sugar
1/2 cup chopped walnuts
2 teaspoons grated orange peel
1/2 cup cognac
1 teaspoon baking soda
2 cups orange juice
2 teaspoons cinnamon
cinnamon for sprinkling
10 sugar
Sift flour into ceramic bowl and mix the baking powder; scoop out a well
in center. Heat oil in frying pan and pour into the flour. Add raisins,
sugar, nuts, orange peel, cognac, baking soda dissolved in the orange
juice, and cinnamon. Mix to make a stiff dough. Put into a buttered tube
pan or baking pan and bake in preheated 300 F. oven for abt. 1 hour. As
soon as you remove it from the oven, sprinkle with the cinnamon and
confectioner's sugar.
- - - - - - - - - - - - - - - - - - -
Per serving: 12623 Calories (kcal); 204g Total Fat; (14% calories from fat); 64g
Protein; 2646g Carbohydrate; 0mg Cholesterol; 1785mg Sodium
Food Exchanges: 22 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 4 Fruit; 38 1/2
Fat; 151 Other Carbohydrates
*****
Kokina Avga (Easter Eggs)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
uncooked eggs
water
3/4 cup vinegar
red food dye or coloring
vegetable oil
a few cotton balls
One of the nicest Greek customs is the use of red eggs for the Easter
celebration. It is unthinkable to set an Easter table without these eggs,
for they add to the celebration and happy atmosphere.
To prepare:
Carefully wash and dry each egg. Set a large pot of water to boil. Add a
red dye or food coloring and 3/4 cup of vinegar to the water, and boil for
a few minutes. Slowly lower the eggs into the pot, and when the water
comes to a boil, lower the heat. Let eggs simmer for 15 min., then remove
them carefully from the pot. If you plan to cook more eggs, add an
additional 2 tbs. vinegar to the water. Wipe cooked eggs with an
oil-soaked cotton ball, then wipe each egg with a clean dry cloth. Place
on a platter. Serve cold.
- - - - - - - - - - - - - - - - - - -
Per serving: 25 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein;
11g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2
Other Carbohydrates
*****
Kolio Fourno (Baked Mackerel)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 pounds mackerel
salt & pepper to taste
1 lemon
4 teaspoons garlic -- chopped
4 teaspoons onion -- chopped
2 tablespoons parsley -- chopped
2 teaspoons green pepper -- chopped
1 cup oil
1 pound tomatoes, peeled -- strained
1/2 cup white wine
Clean & wash fish; season with salt & pepper. Place in pan. Squeeze lemon
over fish, then refrigerate for 30 min. Sprinkle garlic over fish, then
onion, parsley, and green pepper. Pour oil over all, then add tomatoes.
Bake in preheated 250 F. oven for 15 min. Add wine. Baste fish with pan
sauce, and bake 30 min. longer, until most of the liquid is absorbed.
- - - - - - - - - - - - - - - - - - -
Per serving: 579 Calories (kcal); 41g Total Fat; (65% calories from fat); 46g
Protein; 2g Carbohydrate; 120mg Cholesterol; 361mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat;
0 Other Carbohydrates
*****
Kolokithokeftethes (Squash Croquettes Or Pat
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds squash -- small
1 tablespoon butter
3 tablespoons onion -- chopped
1 cup kefalotiri cheese -- grated or
1 cup parmesan cheese -- grated
1 cup bread crumbs -- toasted
1 tablespoon parsley -- chopped
2 eggs
salt & pepper to taste
flour
oil for frying
Clean and wash the squash. Boil in lightly salted water until soft; drain
well. Mash and set aside. Melt the butter in a pan, and saute the onions
until limp and golden but not browned. Add onion, cheese bread crumbs,
parsley, eggs, and salt & pepper to the squash, and mix well. If mixture
is too soft, add more bread crumbs. Let it stand for 10 min., then shape
in croquettes or patties. Roll in flour, fry until golden.
- - - - - - - - - - - - - - - - - - -
Per serving: 1209 Calories (kcal); 52g Total Fat; (38% calories from fat); 68g
Protein; 123g Carbohydrate; 468mg Cholesterol; 2668mg Sodium
Food Exchanges: 5 Grain(Starch); 6 Lean Meat; 7 1/2 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
*****
Kotopitta (Chicken Pie)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1 stewing hen (abt. 6 lbs.)
3 onions -- thinly sliced
water as needed
1 1/2 cups milk
1 cup butter
5 tablespoons flour
1 cup parmesan cheese -- grated
4 eggs -- lightly beaten
2 slices ham -- chopped
salt & pepper to taste
1/2 teaspoon nutmeg
3/4 pound phyllo
melted butter for brushing
-----bill spalding--crbr38a-----
Clean chicken and put into a pot with enough water to cover. Bring to
boil, skimming off froth as it rises. Add onions; cook abt. 1 1/2 hrs.
Remove chicken from stock and let cool. Cut meat into thin strips. Strain
stock and onions; reserve 1 c. Replace on heat. Add milk and keep stock
hot. Melt 5 tb. of butter. Add flour and stir to mix well. Add hot stock
and continue to mix until it thickens, then remove from heat. Add cheese
and eggs and mix well. Add chicken, ham, salt & pepper, and nutmeg and mix
thoroughly.
Butter a pan slightly smaller than the phyllo sheets, brushing each first
with melted butter. Pour on filling, spreading it evenly. Fold over the
extending sides of the phyllo to partially cover the filling; brush with
melted butter. Cover with remaining phyllo, again brushing each sheet
first with butter. Now trim the phyllo to fit the pan. Pour the remaining
butter over the pie. Soak through the top layers and sprinkle light with
water. Bake in preheated 350 F. oven for 1 hr.
- - - - - - - - - - - - - - - - - - -
Per serving: 405 Calories (kcal); 33g Total Fat; (73% calories from fat); 16g
Protein; 11g Carbohydrate; 189mg Cholesterol; 916mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
*****
Kottopoula Me Mpamiez (Chicken With Okra)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 pounds cut-up chicken parts (fryer)
salt & pepper to taste
3 pounds fresh okra
1/2 cup vinegar
3/4 cup butter
1 onion, med. -- chopped
1 1/2 pounds tomatoes, peeled -- strained
2 cups water
Wash the chickens. (If they are whole, cut into serving pcs.). Season
lightly with salt & pepper, and set them aside to drain. Wash the okra.
Remove the stems carefully, without cutting the okra. Line them up in a
large flat pan and sprinkle with the vinegar; place in the sun for 30 min
to 1 hour.
Brown the butter in a pot, add the chicken, and saute until brown, then
add the onion and let it brown. Add the tomatoes and boil for 3 to 5 min.
Add water. Simmer for 30 min. Add okra and continue to simmer, covered,
until tender. Watch carefully as this may need a little more water. The
okra will have absorbed the liquid and only the oil should remain when the
dish is cooked.
- - - - - - - - - - - - - - - - - - -
Per serving: 155 Calories (kcal); 17g Total Fat; (97% calories from fat); trace
Protein; 1g Carbohydrate; 47mg Cholesterol; 178mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
*****
Kottopoula Me Pilafi (Chicken W/Pilaf)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 pounds chicken parts
1/2 cup butter or other shortening
1 medium onion -- chopped
1 1/2 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste + 1 c. water
water as needed
3 cups raw rice (or less)
2 1/3 cups water for each cup of rice
Wash & wipe chicken. Brown butter in lge. pot; add chicken. Brown on all
sides. Add onion and let it brown. Add tomatoes (or diluted paste) and
the 1 cup of water. Cook abt. 20 min. Add 2 1/3 c. water for each cup of
rice you will use and continue to cook until chicken is tender (abt. 20 to
30 min.). Remove the chicken parts with a slotted spoon and keep them hot.
Add rice to the sauce in the pot, stirring in the beginning to keep it
from sticking. Simmer, covered, until rice is tender and has absorbed
most of the sauce (abt. 20 min.). Remove from the heat. Place chicken on
rice, cover the pot with a clean towel, put the lid back over the towel.
Let stand for 10 min., then serve.
- - - - - - - - - - - - - - - - - - -
Per serving: 7 Calories (kcal); trace Total Fat; (3% calories from fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
*****
Kottopoula Me Saltsa Karithia (Chicken W/Wal
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 fryers (abt. 1 1/2 lb. ea.)
salt & pepper to taste
1/2 cup butter or oil
1 cup white wine
1 cup hot water
1/2 cup chopped walnuts
Thoroughly clean and wash chickens. Truss them, and allow to drain.
Sprinkle lightly with salt & pepper. Melt the butter in a frying pan.
Brown the chickens, one at a time, well on all sides, then place them in a
wide pot. Pour in the fat remaining in the frying pan, and place this pot
over heat. Pour in wine slowly, so it steams, and add water. Cover.
Simmer, adding more water if needed, for abt. 30 min. When chickens are
tender, remove from heat & cool partially, then cut into quarters. Add
walnuts to the sauce, stir, and bring the sauce to a boil. Cook for 2 to 3
min. longer. Add the quartered chix, and serve hot with fried potatoes
and a raw salad.
- - - - - - - - - - - - - - - - - - -
Per serving: 90 Calories (kcal); 6g Total Fat; (76% calories from fat); 3g
Protein; 2g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates
*****
Koulourakia Me Sousame (Sesame Cookies)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
10 cups flour
2 teaspoons baking powder
3/4 cup butter
1 1/3 cups warm milk
4 eggs
2/3 cup sugar
1 teaspoon vanilla
12 ounces sesame seeds
Sift 10 cups of flour into a bowl with the baking powder; make a well it
it. Brown butter until it smokes, and add it to the flour. Cool slightly.
Rub the four and butter between the palms of your hands until well
blended. Again make a well in the flur mixture and add the warm milk; mix
in. Beat the eggs and sugar in another bowl until thick; add to the flour
mixture. Add the vanilla. Knead well to make a soft dough. Roll (or pat)
out, shape cookies as desired, and roll in sesame seeds. Bake on buttered
baking sheet in a preheated 350 F. oven for 20 min.
- - - - - - - - - - - - - - - - - - -
Per serving: 871 Calories (kcal); 35g Total Fat; (35% calories from fat); 22g
Protein; 119g Carbohydrate; 116mg Cholesterol; 283mg Sodium
Food Exchanges: 7 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1 Other
Carbohydrates
*****
Kounoupithi Stifado (Cauliflower Stifado)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
6 pounds cauliflower
6 small onions -- white
1 1/4 cups oil
40 milliliters garlic -- split lengthwise
1 tablespoon tomato paste diluted with:
2 cups water
1/2 cup vinegar
1/2 tablespoon rosemary
1 bay leaf
6 peppercorns
Wash the cauliflower and break into flowerets. Skin and wash onions;
drain. Heat the oil in a pot and lightly brown the whole onions. Add
garlic and cook until golden. Add diluted tomato paste, vinegar, resemary,
and bay leaf, and cook for 30 min. Bring lge. pot of salted water to a
boil; add cauliflower. Cook for 5 min., then drain and add cauliflower to
sauce. (Add a little water if necessary.) Add peppercorns. Cover pot.
Simmer until all liquid has been absorbed and only the oil remains (abt.
30 to 45 min.). Serves 6 to 8.
- - - - - - - - - - - - - - - - - - -
Per serving: 566 Calories (kcal); 47g Total Fat; (69% calories from fat); 11g
Protein; 36g Carbohydrate; 0mg Cholesterol; 143mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 9 Fat; 0
Other Carbohydrates
*****
Kreatopitta Horiatiki (Country-Style Meat
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- med.
20 milliliters garlic -- chopped
2 tablespoons parsley -- chopped
1/2 teaspoon mint -- chopped
2 hard cooked eggs
3 pounds leg of lamb
1 cup butter
1 tablespoon tomato paste + 1 c. water
salt & pepper to taste
1/2 pound kefalotiri cheese -- grated
2 eggs -- lightly beaten
3/4 pound phyllo
Chop onion and rinse it in strainer under running water; drain. Mix garlic
with parsley and min. Slice eggs thinly. Cut lamb from bone, then cut
into very small pcs. (a little coarser than ground beef). Lightly brown
the lamb with the onions in 1/3 of the butter. Add tomato paste, salt &
pepper, garlic, parsley, and mint, and mix well. Simmer for abt. 30 min.
Remove from heat. Add cheese and lightly beaten eggs and mix again. Melt
reamining butter.
Butter a baking pan abt. 2" smaller that the phyllo sheets. Use 9 phyllo
sheets for the bottom, buttering each well before laying in pan. Do not
tim them. Pour meat mixture over the phyllo, spreading it evenly. Place
sliced eggs on top of the meat. Fold the overhanging edges of the phyllo
sheets onto the filling. Butter them well. Add remaining sheets to form
top crust, again buttering each sheet before using it. Score top lightly
with sharp, pointed knife into serving-size pcs. Pour on any remaining
butter. Bake in preheated 300 F. oven for abt. 1 hr. Let cool for 30
min.; cut through, and serve. Serves 8 to 10.
- - - - - - - - - - - - - - - - - - -
Per serving: 429 Calories (kcal); 38g Total Fat; (79% calories from fat); 21g
Protein; 1g Carbohydrate; 161mg Cholesterol; 260mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
*****
Kroketakia Me Avga Ke Tyri (Egg & Cheese Cro
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups kefalotiri cheese -- grated
1 teaspoon baking powder
1/2 teaspoon salt
5 egg whites
oil or butter for frying
Mix together cheese, baking powder, and salt. Beat egg whites until stiff
but not dry. Slowly add cheese mixture to egg whites, beating constantly.
Mixture should be very thick (if necessary, add a little flour until the
mixture is the right consistency). Shape into croquettes about 1 1/2"
long. Fry in hot oil (or butter) to a light golden color. Drain on
absorbent paper and serve hot.
- - - - - - - - - - - - - - - - - - -
Per serving: 86 Calories (kcal); 0g Total Fat; (0% calories from fat); 18g
Protein; 3g Carbohydrate; 0mg Cholesterol; 1827mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
*****
Lagk-Te-Sa ("Cat's Tongues")
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1/2 cup sweet butter
1/2 cup sugar
1 teaspoon vanilla
2 egg whites
3/4 cup flour -- sifted
Cream the butter with sugar. Add vanilla and egg whites, and beat well.
Add flour, and mix it in well. Put dough into cookie press and press thru
wide round opening to make pencil-shaped cookies. Place them, far apart,
on a cold, buttered cookie sheet. Bake in preheated 400 F. oven for 7 to
8 min. Watch carefully to prevent their burning.
- - - - - - - - - - - - - - - - - - -
Per serving: 774 Calories (kcal); 1g Total Fat; (1% calories from fat); 17g
Protein; 173g Carbohydrate; 0mg Cholesterol; 112mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 6
1/2 Other Carbohydrates
*****
Makaronia Se Forma Me Kima (Macaroni & Hamb.
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound coarse ground meat
1 onion -- chopped
6 tablespoons butter
1/2 pound tomatoes, peeled -- strained or
1 tablespoon tomato paste diluted with:
1 cup water
salt & pepper to taste
1/2 pound thick macaroni
2 egg whites
1 cup parmesan cheese -- grated
4 sheets phyllo pastry
melted butter
-----bechamel sauce-----
8 tablespoons butter
10 tablespoons flour
4 cups hot milk
2 egg yolks -- lightly beaten
salt & pepper to taste
Brown meat and onion with 3 tbs. of the butter, breaking up the meat with
a wooden spoon during the process. Add tomatoes (or paste w/water) and
seasoning, and cook over low heat for abt. 20 min., or until the luquid is
absorbed. Meanwhile, cook macaroni as directed; drain. Brown remaining
butter in another pan and pour it over macaroni. Beat egg whites lightly
and add.
Prepare the bechamel, melt the butter and add the flour slowly to it,
blending in well. Add hot milk, stirring it in rapidly with a clean
wooden spoon until the sauce thickens.. Remove the sauce from heat; blend
in egg yolks. Pour over macaroni. Sprinkle with cheese.
Butter a round cake pan and spread 2 phyllo sheets into it (let sheets
extend over the pan; do not trim). Brush with melted butter. Spread half
the macaroni on the phyllo, top with the chopped meat; add the rest of the
macaroni, and fold edges of the phyllo up over it. Use the 2 remaining
phyllo sheets for the top: butter each and trim to fit the pan. Bake in
preheated oven at 375 F. for abt. 20 min., or until golden brown. Cool;
turn out onto a platter.
- - - - - - - - - - - - - - - - - - -
Per serving: 515 Calories (kcal); 39g Total Fat; (67% calories from fat); 16g
Protein; 26g Carbohydrate; 176mg Cholesterol; 685mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
*****
Mayeritsa (Greek Easter Soup)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
entrails (liver, heart -- >>>
lungs -- intestines) of a>>>>
young spring lamb.
4 tablespoons butter
1 medium onion -- chopped
2 tablespoons scallion -- chopped
2 tablespoons dill -- chopped
salt & pepper to taste
meat broth
1/2 cup raw rice
2 eggs (or 3)
2 lemons -- juice only
Wash entrails in plenty of water. Scald in boiling water for abt. 2 min.
Cool, the cut into small pcs. Melt butter in a pot. Saute the onion until
light golden color, add scallion and cut-up meats, turning meats several
times. Add dill, salt and pepper, and enough broth to cover. Bring the
whole to a boil and cook covered, until meat is tender (1 1/2 to 3 hrs).
About 20 min. before it is done, add the rice, and more broth if
necessary. When rice is tender, remove pot from the heat.
Beat eggs; add lemon juice, beating it in well. Slowly add some of the
hot liquid from the pot, stirring constantly. After the egg-lemon mixture
is well blended, pour it into the soup; stir. Serve hot.
NOTE: The broth is usually made from the lamb's head, breast, or
shoulder, but you can use any meat stock.
- - - - - - - - - - - - - - - - - - -
Per serving: 123 Calories (kcal); 12g Total Fat; (77% calories from fat); 1g
Protein; 7g Carbohydrate; 31mg Cholesterol; 122mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
*****
Melitzanes Katsarolas Voutirou (Potted Eggpl
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds eggplant
3/4 cup butter
50 milliliters garlic
3 tablespoons parsley -- chopped
1 1/2 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste + 1 c. water
salt & pepper to taste
1 cup water
Peel the eggplants, cut into 1 1/2" cubes, and soak in lightly salted
water for 15 min. Drain, and squeeze gently. Brown the butter in lge.
pot. Add eggplant cubes and turn 2 to 3 times, to brown lightly on all
sides. Add garlic; cook untill golden. Add parsley, tomatoes (or paste &
water), salt & pepper, and the 1 cup water. Cover. Simmer until all liquid
is absorbed and only the oil remains (30 to 45 min.).
- - - - - - - - - - - - - - - - - - -
Per serving: 259 Calories (kcal); 23g Total Fat; (77% calories from fat); 2g
Protein; 13g Carbohydrate; 62mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
*****
Melitzanokeftethes Kroketes (Eggplant Croque
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
eggplants
cracker meal
oil for frying
-----the mixture-----
1 1/2 cups bread crumbs
2 eggs
1/2 cup kefalotiri cheese -- grated or
1/2 cup parmesan cheese -- grated
1 tablespoon baking powder
2 tablespoons parsley -- chopped
1 teaspoon onion -- chopped
salt & pepper to taste
Wash the eggplants and pierce in several places with a fork. Boil in
lightly salted water until tender; drain well. Remove skin and mas the
pulp; measure it. Mix 2 c. of eggplant pulp with the amount of ingredients
listed above and blend well. Shape into croquettes or patties. Roll in
cracker meal, and fry until golden brown.
- - - - - - - - - - - - - - - - - - -
Per serving: 965 Calories (kcal); 30g Total Fat; (27% calories from fat); 48g
Protein; 124g Carbohydrate; 405mg Cholesterol; 3719mg Sodium
Food Exchanges: 8 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
*****
Melitzanosalata (Eggplant Salad)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 large eggplants (or 3)
1 onion -- finely grated
salt & pepper to taste
lemon juice or vinegar
1 cup olive oil -- or more as needed
Wash the eggplants and put into a pan (or wrap in foil) and bake until
soft. Put the onions into cold water to soak and remove some of the
strength. Remove the skins from the cooked eggplant and mash the pulp
thoroughly. Drain the onion well and add to the eggplant. Add salt and
pepper, and beat. Add lemon or vinegar alternately with the oil, and
beating all the while, until you have a thick mixture. Serve in a bowl or
as a side dish.
- - - - - - - - - - - - - - - - - - -
Per serving: 1951 Calories (kcal); 216g Total Fat; (97% calories from fat); 1g
Protein; 9g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 43 Fat; 0
Other Carbohydrates
*****
Melokakaronia Me Smigdali (Fenekia)
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
-----the cookies-----
1 cup oil
1/4 cup sugar
1/4 cup cognac
1/4 cup orange juice
1 teaspoon baking powder
2 tablespoons grated orange rind
1/2 cup flour
2 1/2 cups farina (cream of wheat)
1 cup chopped walnuts
1/2 cup sugar
1 teaspoon cinnamon
-----the syrup-----
3/4 cup water
1/2 cup sugar
1 cup honey
Beat the oil with the sugar for about 1/2 hr.; add cognac. Add baking soda
dissolved in orange juice; add orange rind; mix well. Add flour and
farina, and knead very well to blend all ingreds. into a med.-soft dough.
Shape the melomacaronia into mounded ovals, flat on the bottom, scrape the
top lightly with a fork to make shallow grooves. Place on a buttered
cookie sheet and bake in preheated 250 F. oven for 20 to 30 min. Remove
from the oven; cool.
While cookies are cooling, boil water, sugar, and honey together in a
saucepan, removing the froth as it rises. Boil abt. 3 min. Dip cold
cookies into the warm syrup, using a slotted spoon. Remove carefully and
drain. Place on a clean platter and sprinkle with the walnuts. Mix
together the cinnamon and sugar, and sprinkle on top.
- - - - - - - - - - - - - - - - - - -
Per serving: 1696 Calories (kcal); 97g Total Fat; (50% calories from fat); 13g
Protein; 201g Carbohydrate; 0mg Cholesterol; 171mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 18 1/2
Fat; 12 Other Carbohydrates
*****
Mosxhari Blanket (Veal In Avgolemono Sauce)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 pounds veal leg--cut 2" cubes
water as needed
1/2 pound onions -- chopped
1 tablespoon celery -- chopped
1 tablespoon parsley -- chopped
2 bay leaves
4 tablespoons butter
4 tablespoons flour
3 egg yolks
2 lemons -- juice only
salt to taste
a few peppercorns
-----bill spalding--crbr38a-----
Put meat into lge. pot and cover with water. Add the onions, clelery,
parsley, and bay leaves, and simmer until tender (abt. 1 hr.). Strain. You
should have abt. 3 c. stock. Put meat back into the pot. Melt butter in
another pot, add flour; blend in well. To this, add the meat stock (add
water to make a full 3 c. if necessary), and stir until thick. Remove from
the heat.
Beat egg yolks and add lemon juice, beating it in well. Slowly add a
little of the sauce to this, stirring constantly, and when it is well
blended, stir the avgolemono mixture into the sauce. Pour the sauce over
the meat, and shake the pot gently to distribute the sauce evenly. Serve
hot.
- - - - - - - - - - - - - - - - - - -
Per serving: 134 Calories (kcal); 10g Total Fat; (66% calories from fat); 3g
Protein; 9g Carbohydrate; 127mg Cholesterol; 85mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
*****
Mosxhari Me Spanaki Avgolemono (Veal & Spinac
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds veal
salt & pepper to taste
3/4 cup butter
2 med. onions -- chopped
water as needed
3 pounds fresh spinach
2 eggs
2 lemons -- juice only
Cut the meat into cubes, wash, and drain well. Add salt & pepper. Brown
the butter in a lge. pot, add meat and brown lightly; add onions and cook
until they soften but do not brown. Add 1 to 2 c. water, cover pot; simmer
for 1 hr. While meat is cooking, wash spinach well, and tear each leaf
into 2 or 3 pcs. Boil water in another pot, add salt; add spinach, cook
just long enough to scald (5 min.), then remove with slotted spoon and
drain.
Remove meat from its pot; add spinach and salt & pepper to the sauce;
return meat to it, and add a little more water if necessary. Cook for 45
min. to 1 hr. longer, or until all the liquid has been absorbed and only
the butter remains. Remove from the heat.
Prepare the avbgolemono sauce. Beat the eggs, andd lemon juice, beating
it in well. Add some of the hot luquid from the pot to the sauce, beating
constantly. Pour back into the pot and shake it gently to distribute and
thicken the sauce. Serve hot.d
- - - - - - - - - - - - - - - - - - -
Per serving: 620 Calories (kcal); 41g Total Fat; (57% calories from fat); 53g
Protein; 13g Carbohydrate; 311mg Cholesterol; 620mg Sodium
Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 1/2 Fat;
0 Other Carbohydrates
*****
Mousakas Patates (Moussaka Potatoes)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 pounds potaotes
1 2/3 cups oil
salt & pepper to taste
1/2 cup onion -- chopped
1 1/2 pounds tomatoes, peeled -- strained or
1 1/2 tablespoons tomato paste diluted with:
1 cup water
80 milliliters garlic
1/2 cup parsley -- chopped
1 cup cheese -- grated
bread crumbs
Clean and peel potatoes; cut into thin round slices. Fry in oil, then
season with salt & pepper. Saute onion to a light golden color in the pan
in which you fried the potatoes, and add to them the tomatoes (or paste
w/water), garlic, parsley, and salt & pepper; cook abt. 20 min., until you
have a thick sauce. Remove from heat. Add to the sauce 3/4 c. of the
cheese and 3 tbs. bread crumbs.
Oil a med.-size baking ligtly. Spread layer of the potatoes in it; cover
with part of the sauce. Top with another layer of potatoes and sauce.
Repeat until all is used; sprinkle with remaining cheese and additional
bread crumbs; dribble a little oil over the top, and bake in preheated
oven at 375 F. for abt. 30 min.
- - - - - - - - - - - - - - - - - - -
Per serving: 553 Calories (kcal); 61g Total Fat; (96% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 12 Fat; 0
Other Carbohydrates
*****
Mousakas Patates Ke Kima (Moussaka Potatoes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds potatoes
butter/oil for frying
1 1/2 pounds chopped meat
1 onion, med. -- chopped
3 tablespoons butter
1 1/4 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste diluted with:
1 cup water
1 recipe bechamel sauce
salt & pepper to taste
1 tablespoon parsley -- chopped
1 cup parmesan cheese -- grated
bread crumbs -- toasted
Clean and peel potatoes. Cut into thin slices and fry in butter. Brown
chopped meat and onions in 3 tb. of butter, stirring to break up the meat.
Add tomatoes (or paste w/water), salt, pepper, and parsley. Cover, and
simmer until all the liquids have been absorbed. Remove from the heat. Add
one-third of the cheese and 3 to 4 tbs. bread crumbs; mix well. Butter a
baking pan; sprinkle with bread crumbs. Spread half the potatoes into the
pan and sprinkle with cheese. Spread the chopped mat evenly over it. Layer
the remaining potatoes on top and sprinkle with more cheese. Cover with
bechamel sauce, sprinkle with the rest of the cheese and then with bread
crumbs. Drizzle melted butter on top. Bake in a preheated 350 F. oven 30
to 40 min., or until golden.
- - - - - - - - - - - - - - - - - - -
Per serving: 291 Calories (kcal); 10g Total Fat; (30% calories from fat); 10g
Protein; 41g Carbohydrate; 26mg Cholesterol; 322mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
0 Other Carbohydrates
*****
Omeleta Me Lahanika Ke Feta (Vegetable Omel
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cooked peas -- fresh/canned
1/2 cup diced carrots -- cooked
5 tablespoons butter
5 eggs
salt & pepper to taste
3 tablespoons milk or water
1/2 cup feta cheese -- crumbled
If you are using canned peas and carrots, drain them and rinse with fresh
water. Put 2 tbs. of the butter in a pan, add the vegs.; saute for 2 or 3
min. Add salt & pepper. Put the remaining butter into another frying pan,
and heat. Beat the eggs with the milk (or water); pour into the pan and
let cook. As soon as the omelet is set, top with the vegs. and cheese.
Fold in half, and serve immediately.
- - - - - - - - - - - - - - - - - - -
Per serving: 282 Calories (kcal); 24g Total Fat; (75% calories from fat); 11g
Protein; 6g Carbohydrate; 289mg Cholesterol; 478mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
*****
Oretika Me Avga Ke Tyri (Egg & Cheese Puffs)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
5 eggs
1/2 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups keflotiri cheese -- cubed
1 teaspoon parsley -- minced
butter for frying
Beat eggs well; add flour sifted with baking powder and salt. Add parsley
and cubed cheese. Mix together well. Brown in butter in frying pan, and
drop in the batter, a spoonful at a time, to fry. Keep the heat regulated
so puffs do not burn. When they are lightly brown, turn carefully, with
slotted spoon, without peiercing, and drain on absorbent paper. Serve
hot.
- - - - - - - - - - - - - - - - - - -
Per serving: 559 Calories (kcal); 23g Total Fat; (37% calories from fat); 34g
Protein; 52g Carbohydrate; 935mg Cholesterol; 3142mg Sodium
Food Exchanges: 3 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
*****
Pasta Flora
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 cups flour
1 teaspoon baking powder
1 cup butter -- melted
1 egg yolk
1/3 cup sugar
1/2 cup cognac
2 teaspoons grated lemon peel
1 1/2 cups apricot marmalade
Sift flour into bowl, and mix in baking powder. Add butter, egg yolk,
sugar, cognac, and lemon peel; and knead to make a fairly soft dough.
Separate into 2 parts. Roll one out into a fairly thick crust; place in a
square pan. Break off a piece of dough from the remaining half and roll
between your palms into a coil to fit around the crust. Wet the edge of
the crust with a little water and gently press the coil around the edges,
so it adheres to the crust, and against the sides of the pan; shape with
the fingers to form the side crust. Spread the marmalade over the bottom
crust. Shape additional coils, each about as thick as your little finger,
from the rest of the dough, and lay them on the marmalade in a crisscross
latticework pattern. Join to the crust with a little water. Bake in
preheated 300 F. oven for 30 to 40 min. Cool and cut into squares.
- - - - - - - - - - - - - - - - - - -
Per serving: 3570 Calories (kcal); 193g Total Fat; (52% calories from fat); 43g
Protein; 355g Carbohydrate; 709mg Cholesterol; 2378mg Sodium
Food Exchanges: 18 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 37 1/2
Fat; 4 1/2 Other Carbohydrates
*****
Pilafi Me Aspri Saltsa--Avgolemono
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
9 cups broth or water
4 cups raw rice
1/4 cup butter
1/4 cup flour
1 cup hot broth
1 cup milk
3 egg yolks
1 lemon -- juice only
1/2 pound parmesan cheese -- grated
Put the broth (or water) into a lge. pot and bring it to a boil. Add the
rice, and stir with fork. Cover, and cook until the grains are separate
and soft, (abt. 15 min.). In another pot, melt butter. Add flour and stir
in well. Slowly add hot broth and milk, and cook until sauce thickens,
stirring constantly to prevent lumping or burning. Remove from the heat.
Beat egg yolks with lemon juice and add to sauce, slowly, stirring
constantly. Return sauce to heat, continuing to stir until thickened.
Remove from heat, add butter and 1/2 the cheese. Pack rice into a mold.
Turn out on a platter. Pour sauce over rice. Sprinkle remaining cheese
over it. Serve hot. Serves 10-15.
- - - - - - - - - - - - - - - - - - -
Per serving: 126 Calories (kcal); 9g Total Fat; (65% calories from fat); 8g
Protein; 3g Carbohydrate; 65mg Cholesterol; 322mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates
*****
Pilafi Me Garides (Rice Pilaf W/Shrimp)
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1 1/2 pounds shrimp
salt to taste
1 medium onion
3 stalks celery
1 1/2 cups oil
1 medium onion -- chopped
1 1/2 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste diluted with:
1 cup water
2 1/2 cups raw rice
Wash shrimp and put into lge. pot. Add enough water to cover. Add salt
and whole onion and celery, and bring to a boil. Cook for abt. 5 min.
Remove the shrimp with slotted spoon and reserve liquid. Shell and devein
the shrimp. Heat the oil in lge. pot. Saute chopped onions until light
golden. Add shrimp, turning 2 or 3 times. Add tomatoes (or tomato paste).
Cook abt. 5 min. more, then remove shrimp. Set aside and keep warm.
Measure liquid in which shrimp were boiled, allowing 2 1/2 c. for each
cup of rice. Add liquid to the pot with the tomato sauce. Bring to the
boil and add the rice. Stir for the first few minutes to prevent sticking.
Cook about 12 to 15 min. until the rice is tender but has not absorbed all
of the liquid. Add 2/3 of the shrimp. Mix well. Remove the pot from the
heat. Cover with a clean towel and cover the towel with the lid. Let
stand 5 to 10 min., until all liquid is absorbed. Mold rice into a pyramid
shape. Garnish with remaining shrimp. Serves 6-10.
- - - - - - - - - - - - - - - - - - -
Per serving: 372 Calories (kcal); 34g Total Fat; (81% calories from fat); 14g
Protein; 3g Carbohydrate; 104mg Cholesterol; 113mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0
Other Carbohydrates
*****
Pilafi Me Saltsa Domata (Pilaf W/Tomato S
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 onions -- chopped
3/4 cup butter
20 milliliters garlic -- chopped
1 1/2 pounds tomatoes -- peeled-strained
1 tablespoon celery -- chopped
1 tablespoon parsley -- chopped
3 cups raw rice
salt & pepper to taste
Saute onions in half the butter until a light-golden color. Add garlic,
and cook until soft, but not brown. Add tomatoes, celery, parsley, and
salt & pepper. Simmer 1/2 hr. Pass sauce thru strainer, or puree in
blender, then return it to pot. Cook until thick. Prepare rice as direced.
Brown remaining butter and pour it over rice, mixing it in. Pack rice into
mold, then turn it out onto a platter. Serve hot, with the sauce pored
over the rice.
- - - - - - - - - - - - - - - - - - -
Per serving: 145 Calories (kcal); 14g Total Fat; (83% calories from fat); 1g
Protein; 5g Carbohydrate; 37mg Cholesterol; 148mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other
Carbohydrates
*****
Pilafi Tas Kebab
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 pounds leg of lamb or veal
1 1/4 cups butter
3 medium onions -- chopped
1/2 cup white wine
1 1/2 pounds tomatoes -- peeled/strained or
1 tablespoon tomato paste diluted with:
1 cup water
salt & pepper to taste
1 cup water
3 cups raw rice
Cut meat into 2-inch cubes. Wash and wipe dry Brown meat in two-thirds of
the butter. Add onions and brown these too. Add wine, tomatoes (or tomato
paste), salt, and pepper. Cook for about 5 minutes. Addd water. Cook until
meat is tender and about 1 c. sauce remains.
Cook rice as directed on package. Melt remaining butter and add it to
rice. Place meat and sauce in bottom of a tube pan or ring mold. Add rice
and pack lightly. Turn out onto a platter so meat is on top; the sauce
will run down the sides of the rice.
- - - - - - - - - - - - - - - - - - -
Per serving: 237 Calories (kcal); 23g Total Fat; (88% calories from fat); 1g
Protein; 6g Carbohydrate; 62mg Cholesterol; 243mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat; 0
Other Carbohydrates
*****
Piroski
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
-----the crust-----
1/3 cup milk
3 packages granular yeast
4 cups flour
1/3 cup vegetable oil
4 egg yolks
1 teaspoon salt
oil for frying
-----the filling-----
1 pound chopped meat
2 tablespoons butter
1 small onion -- chopped
1/2 cup tomato sauce
4 tablespoons parmesan cheese -- grated
1 egg white -- beaten with a>>>d
few drops of water.
parsley -- chopped
Heat milk to lukewarm, pour into a bowl; add yeast. Mix with you fingers.
Add a cup of the flour, and mix to form a ball. Cover the bowl, and set in
a warm place. Let the sponge rise until double in bulk. Punch down. Add
vegetable oil, egg yolks, salt and remaining flour, mix well, then knead
to make a stiff dough. (Add more water or flour, if necessary.) Cover and
let rise again.
Meantime, brown the meat in butter. Add onion, and cook until light
brown. Mix in tomato sauce and parsley, and cook abt. 15 to 20 min. Stir
in grated cheese.
Lightly flour a bread board and turn dough out onto it; knead until
elastic. Divide into small pcs. Flatten these with your hands, or roll
into thick round shapes. In the center of each, place a tbs. of the meat
mixture. Fold over dough to form a half-moon shape. Brush edges with a
little egg white, and pinch to seal. Flatten the piroski slightly and
place on a buttered baking sheed. Set aside in warm place to rise again,
but for less time. Deep-fat fry until a deep golden color. Remove with
slotted spoon, drain, and serve hot. Makes about 15 to 18 piroski.
NOTE 1: These can be baked instead of fried. To bake follow the
directions above to the final rising, then brush tops with egg white, and
bake in preheated 350 F. oven until golden brown.
NOTE 2: The filling can be of chicken, ham, fish, or hard-cooked eggs.
For any of these, chop the filling and mix with Bechamel sauce, or mashed
potaotes.
- - - - - - - - - - - - - - - - - - -
Per serving: 3140 Calories (kcal); 130g Total Fat; (37% calories from fat); 80g
Protein; 406g Carbohydrate; 939mg Cholesterol; 3616mg Sodium
Food Exchanges: 25 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 23 Fat; 0
Other Carbohydrates
*****
Pitta Me Kima (Chopped Meat Pie)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 pounds chopped meat
1/2 cup butter
2 onions -- chopped
1 1/4 pounds tomatoes, strained -- peeled or
1 tablespoon tomato paste diluted with:
1 cup water
1 piece stick cinnamon
1 tablespoon parsley -- chopped
salt & pepper to taste
2 slices toast
2 cups milk
1 cup parmesan cheese -- grated
5 eggs -- lightly beaten
3/4 pound phyllo
Brown meat, half the butter, and onions in lge. pot, stirring with a
wooden spoon to break up meat. Add tomatoes (or diluted tomato paste)
cinnamon, parsley, salt & pepper. Simmer until all liquid is absorbed
(abt. 30 min.). In the meantime, soak toast in milk, then mash with fork.
Remove cinnamon stick and add milk-toast mixture to the meat; remove from
the heat. Add cheese and eggs, and mix well.
Melt remaining butter; butter a pan abt. 2 inches smaller than the
phyllo. Put 7 to 8 phyllo sheets, buttering each before addint it, into
the pan, letting phyllo extend on all sides. Pour in meat mixture and
spread it ivenly. Fold overlapping phyllo back onto meat. Butter these
well. Carefully cut remaining sheets of phyllo to fit the top of the pan.
Brush each with butter and lay on the filling to make the top of the
pitta. Pour on any remaining butter and sprinkle the top very lightly with
a little water (to keep phyllo from rising too high). Bake in preheated
350 F. oven for 30 to 40 min. Cool abt. 30 min, and cut into squares to
serve.
NOTE: It is easier to cut this if you score it lightly before baking.
- - - - - - - - - - - - - - - - - - -
Per serving: 321 Calories (kcal); 26g Total Fat; (71% calories from fat); 13g
Protein; 10g Carbohydrate; 219mg Cholesterol; 494mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
*****
Psari Plaki Sto Fourno (Baked Fish)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 pounds fish -- cut up (or whole)
salt & pepper to taste
1 lemon
1 1/3 cups oil
1 1/2 pounds onions
1/2 cup parsley -- chopped
1 head garlic -- chopped
1/2 cup white wine
1 1/2 pounds tomatoes, peeled -- strained or
1 tablespoon tomato paste + 2 c. water
Clean and wash fish; season with salt & pepper, squeeze the juice of the
lemon over it, and let it stand for 1 hour. Clean onions-slice thinly;
rinse with cold water. Pour 1/2 of the oil into a pan. Spread onions in
bottom; sprinkle with half the parsley and half the garlic. Lay fish on
this and sprinkle with remaining parsley and garlic; pour the remaining
oil over all, then the wine and tomatoes (or diluted paste). Bake in
preheated 350 F. oven for 30 min.
- - - - - - - - - - - - - - - - - - -
Per serving: 485 Calories (kcal); 49g Total Fat; (90% calories from fat); 1g
Protein; 10g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 9 1/2 Fat;
0 Other Carbohydrates
*****
Psari Vrasto Me Patates (Boiled Fish W/Pota
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds fish (fatty)
1 1/2 pounds small -- round potatoes
3 onions -- sliced thick
3 carrots -- sliced
3 stalks celery -- chopped
1 cup oil
water as needed
salt & pepper to taste
2 lemons -- juice only
Clean and peel potates; leave them whole. Put patates, onions, carrots,
and celery in wide pot; add oil and 1 c. water. Simmer over med. heat 30 -
45 min.
Clean fish. Cut it into 6 portions, season with salt and pepper. When
the vegetables are almost tender, add the fiish to the pot, laying it on
the potatoes. Add lemon juice. Cover pot and cook for 15 to 20 min., or
until most of the liquid is absorbed but the oil remains.
- - - - - - - - - - - - - - - - - - -
Per serving: 365 Calories (kcal); 37g Total Fat; (86% calories from fat); 1g
Protein; 11g Carbohydrate; 0mg Cholesterol; 32mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat;
0 Other Carbohydrates
*****
Revani
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1 1/2 cups flour
2 cups farina (cream of wheat)
1 teaspoon baking soda
2 teaspoons baking powder
1 cup butter
1 teaspoon vanilla
5 eggs -- separated
1 cup sugar
-----the syrup-----
3 1/2 cups sugar
3 cups water
Sift flour, then mix it with the farina, baking soda and baking powder.
Cream butter until very light, andd vanilla, and beat again. Beat egg
yolks in bowl with the sugar until very thick. Add to the butter, beating
in thoroughly. Beat the whites in another bowl until stiff, then fold them
alternately and gently, with the flour, into the butter mixture. Pour into
a buttered pan and spread evenly. Bake in preheated 350 F. oven for 45
min.
In the meantime, boil the suagr and water together in a saucepan for 5
min. Remove the froth. Pour the hot syrup very slowly and evenly over
the hot cake. Cool and serve.
- - - - - - - - - - - - - - - - - - -
Per serving: 6137 Calories (kcal); 208g Total Fat; (29% calories from fat); 49g
Protein; 1048g Carbohydrate; 1432mg Cholesterol; 4418mg Sodium
Food Exchanges: 9 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 39 Fat; 60
1/2 Other Carbohydrates
*****
Rizi O Graten (Rice Au Gratin)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 1/2 cups chicken or beef broth
4 tablespoons butter
1 1/2 cups raw rice
salt & pepper to taste
1 1/2 cups kefalotiri cheese -- grated
4 eggs
1 cup ham -- chopped
3 tablespoons bread crumbs -- toasted
Boil broth w/2 tb. of the butter. Add rice, stirring it so it doesn't
stick. Add salt & pepper. Cover pot and simmer until liquid is absorbed
(abt. 15 min.). Add 2/3 ofthe cheese, mix well, then remove from heat.
Half cool. Beat egg lightly and add to rice. Add ham and mix in well with
a fork. Butter a baking pan. Put rice in and spread evenly. Sprinkle with
remaining cheese and then the bread crumbs. Melt the remaining butter and
drizzle it over the top of the rice. Bake in preheated 350 F. oven abt. 15
min., or until golden brown. Serves 4-6.
- - - - - - - - - - - - - - - - - - -
Per serving: 166 Calories (kcal); 13g Total Fat; (71% calories from fat); 8g
Protein; 4g Carbohydrate; 158mg Cholesterol; 440mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other
Carbohydrates
*****
Salata Horiatiki (Country Salad)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
12 small plum tomatoes
3 cucumbers
2 small onions
1 green pepper
1/2 pound feta cheese (or to taste)
salt & pepper to taste
olives
Clean and cut tomatoes into bite-sized pcs. Cut cukes. Mince onions and
peppers. Cut up feta cheese. Place all these in bowl, add olives. Season.
Toss well. Serve with oil & vinegar dressing.
- - - - - - - - - - - - - - - - - - -
Per serving: 65 Calories (kcal); 1g Total Fat; (8% calories from fat); 3g Protein;
14g Carbohydrate; 0mg Cholesterol; 16mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
*****
Salata Lahano-Domates (Cabbage-Tomato Sal
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head cabbage (or 1/2)
6 tomatoes (or 3)
black olives
1 sprig parsley
1/2 cup oil (or 1/3)
1/4 cup vinegar or lemon juice
Clean the cabbage. Cut it in half. Shred. Place in a strainer and wash
under running water for several minutes; drain well. Wash and slice half
the tomatoes; cut the others into wedges. Mound the cabbage in the center
of a round platter; surround with tomato slices. Place an olive in the
center of the cabbage and circle it with tomato wedges. Place a sprig of
parsley in the olive and scatter other olives on the cabbage. Just before
serving, pour oil & vinegar dressing or oil & lemon dressing over it. Salt
lightly.
- - - - - - - - - - - - - - - - - - -
Per serving: 4 Calories (kcal); trace Total Fat; (15% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 6mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*****
Salata Lahano-Karota-Domates
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1 cabbage
6 tomatoes
5 large -- tender carrots
1/2 cup oil
1/4 cup vinegar or lemon juice
salt to taste
calamata or black olives
parsley
Shred cabbage. Place in strainer and wash under running water for several
minutes; drain well. Wash tomatoes and cut into wedges. Wash and scrape
carrots. Grate. Place carrots in center of a platter; surround with ring
of cabbage and then with ring of tomatoes, or put tomatoes in the center
and lay the carrots around them. Sprinkle with salt. Before serving, add a
dressing of oil and vinegar or oil and lemon.
Garnish Calamata olives and parsley.
- - - - - - - - - - - - - - - - - - -
Per serving: 190 Calories (kcal); 19g Total Fat; (84% calories from fat); 1g
Protein; 7g Carbohydrate; 0mg Cholesterol; 14mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0
Other Carbohydrates
*****
Salata Maroulia (Lettuce Salad)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 heads lettuce
4 boiled potatoes
4 hard-cooked eggs
1 tablespoon chopped dill or anise seed
2 tablespoons oil
2 tablespoons chopped scalions
4 teaspoons vinegar
1 1/2 cups mayonnaise
5 olives
1 tablespoon parsley -- chopped
Wash and dry lettuce. Save hearts and tear reamining leaves into pcs. Cut
half the potatoes into small cubes; cut the rest into round slices. Slice
2 of the eggs; crumble the yolk of the third egg. Mix lettuce, potato
cubes, scallions, and the dill or anise seed together; blend the oil and
vinegar and sprinkle over the salad. Let this rest for 5 to 10 min., then
drain off dressing.
Mix in half of the mayo. Place salad on a round platter and cover with
remaining mayo. Surround with egg slices, potato slices and olives, and
sprinkle with parsley and crumbled egg yolk. Place in refrig. until ready
to serve.
- - - - - - - - - - - - - - - - - - -
Per serving: 522 Calories (kcal); 52g Total Fat; (84% calories from fat); 3g
Protein; 19g Carbohydrate; 19mg Cholesterol; 350mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
*****
Savayar
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 cups flour
2 1/4 cups sugar
6 eggs -- separated
1 teaspoon vanilla
sugar for sprinkling
Sif the flour. Beat the egg yolks in bowl with sugar and vanilla until
thick and light. In another bowl, beat whites until stiff but not dry.
Add whites alternately withflour to yolk mixture, folding in gently.
Cover baking sheet with piece of waxed paper. Using a cookie press with
wide, flat opening, squeeze dough onto waxed paper in shaped of fat
macaroni--each cookie should be abt. 1/2" thick and 2 1/2" long. Sprinkle
cookies with a little sugar (brush excess from waxed paper or it will burn
during the baking), and bake in preheated 350 F. oven for abt. 15 min.
Cool slightly, then peel off the paper.
NOTE: Watch these carefully, as they bake quickly and the edges may
burn.
- - - - - - - - - - - - - - - - - - -
Per serving: 510 Calories (kcal); 5g Total Fat; (8% calories from fat); 10g
Protein; 107g Carbohydrate; 187mg Cholesterol; 57mg Sodium
Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 5
Other Carbohydrates
*****
Sikotakia Marinata (Marinated Liver)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 1/4 pounds calf or lamb's liver
oil or butter for frying
1/2 cup finest quality oil
2 tablespoons flour
flour for dipping
1/3 cup vinegar
1/2 tablespoon tomato paste + 1 c. water
1/2 teaspoon rosemary (opt.)
1 bay leaf
salt & pepper to taste
1 cup water (or more as needed)
Slice liver, dip slices into flour, fry in hot oil or butter, and place on
a platter. Add the 1/2 c. oil to the oil in which you fried the liver,
and when it is hot, slowly add the 2 tbs. flour, stirring constantly with
a wooden spoon until well blended. When the mixture is lightly browned,
add the vinegar, tomato paste and water. Add rosemary, bay leaf, and salt
& pepper. Cook the sauce for 5 to 10 min. (but do not let it become too
thick). Add liver to sauce; cook for 2 to 3 min. longer. Serve hot or
cold.
NOTE: Liver prepared in this fashion will keep for several days,
especially during the winter.
- - - - - - - - - - - - - - - - - - -
Per serving: 11 Calories (kcal); trace Total Fat; (1% calories from fat); trace
Protein; 3g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*****
Soudzoukakia (Smyrna Meatballs)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1 1/2 pounds chopped meat
3 slices white bread -- crust trimmed
30 milliliters garlic -- finely chopped
1/2 teaspoon ground cumin (or to taste)or
1 pinch cumin seed -- pounded
flour
butter or oil for frying
1 pound tomatoes, peeled -- seeded or
1 tablespoon tomato paste diluted with:
1 1/2 cups water
salt & pepper to taste
1 egg (optional)
1/4 cup red wine -- or to taste
Have meat ground twice. Soak bread in cold water and squeeze out the
excess well. Mix meat, bread, garlic, and cumin together; form egg-shaped
meatballs; roll lightly in the flour. Heat butter or oil in a deep frying
pan. Fry the soudzoukakia until brown on all sides. Remove them from the
pan with a slotted spoon and put them into a pot. Pour the tomatoes (or
diluted tomato paste) into the pan with the butter or oil and cook
together for 3 to 5 min. Serve with rice.
NOTE: If you are using the egg and wine, add both to the mixture, and
use 1 more slice of bread.
- - - - - - - - - - - - - - - - - - -
Per serving: 45 Calories (kcal); trace Total Fat; (10% calories from fat); 1g
Protein; 7g Carbohydrate; trace Cholesterol; 76mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
*****
Soufle Spanaki (Spinach Souffle)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1 cup raw spinach -- chopped
salt & pepper
5 tablespoons butter
7 tablespoons flour
1 cup milk
7 eggss -- separated
5 scallions, white only -- chop
Clean and wash spinach. Select only the tender leaves and chop these to
measure 1 cup. Season lightly with salt and pepper, and place in a
strainer. Let drain for 1 hr. In a small pot, melt butter. Add flour,
stirring constantly to a smooth paste. Add the hot milk and stir to make
a thick sauce. Add a little salt and pepper. Remove from heat. Add
spinach and scallions to the sauce. Beat egg yolks until very thick. Beat
whites until stiff. Fold yolks into sauce, then fold in whites. Pour into
buttered mold. Bake immediately in preheated 350 F. oven for abt. 30 min.
Serve immediately.
- - - - - - - - - - - - - - - - - - -
Per serving: 107 Calories (kcal); 8g Total Fat; (68% calories from fat); 2g
Protein; 7g Carbohydrate; 24mg Cholesterol; 88mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0
Other Carbohydrates
*****
Soufle Vanilias (Vanilla Souffle)
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
4 tablespoons butter
6 tablespoons flour
6 tablespoons sugar
1 1/2 cups milk
5 eggs -- separated
2 teaspoons vanilla
Melt butter. Slowly add flour, and blend it in with a wooden spoon. Put
the sugar into a pot with the milk and heat to scalding but do not boil.
Remove from the heat and pour into the flour; stir quickly to make a thick
cream (this may be returned to the heat for a few minutes if necessary).
Partially cool. Beat the egg yolks with the vanilla until very thick.
Beat the egg whites until stiff but not dry. Add yolks to cream mixture;
stir well. Fold in the beaten whites. Pour into buttered glass baking
dish or into 6 or 8 individual buttered remekins.
Bake immediately in preheated 300 F. oven for abt. 20 min. Serve hot,
sprinkled with powdered sugar.
VARIATION: Omit vanilla and replace with 1 tb. grated orange or
tangerine peel (Soufle Portocaliou E Mandnarinou).
- - - - - - - - - - - - - - - - - - -
Per serving: 181 Calories (kcal); 10g Total Fat; (50% calories from fat); 6g
Protein; 17g Carbohydrate; 139mg Cholesterol; 116mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat;
1/2 Other Carbohydrates
*****
Soupa Fasolakia Freska (Krema)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
6 tablespoons vegetable shortening
2 medium onions -- minced
4 cups cleaned chopped green beans
1/2 cup chopped carrots
2 teaspoons chopped parsley
12 cups meat stock
4 tablespoons flour
salt & pepper to taste
2 tablespoons sweet butter
croutons
Put half of the vegetable shortening into a lge. pot, heat; saute onions
until light golden color. Add beans, carrots, parsley and saute. Add 10
c. of the stock. Cover pot and cook at a low boil until vegs. are tender
(abt. 45 min.). Pass soup through strainer or blender, then return to the
pot. In another smaller pot, heat remaining shortening, then slowly add
flour, stirring until well blended. Add remaining hot broth and continue
to stir until sauce thickens, then season with salt and pepper. Remove
sauce from heat and swirl in butter. Return bean puree to heat, bring to a
quick boil, then stir in the sauce. Mix well and serve hot, with croutons
if desired.
NOTE: If soup is too thick, thin it by adding more hot broth.
- - - - - - - - - - - - - - - - - - -
Per serving: 153 Calories (kcal); 13g Total Fat; (75% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 5mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat; 0
Other Carbohydrates
*****
Soupa Fassolia (Bean Soup)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 cups dried white beans
2 onions -- medium
2 stalks celery (or 3)
3 carrots -- med. (or 4)
1 tablespoon celery root -- chopped
1 cup oil
2 tablespoons tomato paste
salt & pepper to taste
Wash the beans and soak them overnight in cold water. Rinse well. Place in
a large pot and pour in enough water to cover the beans by about 1 inch.
Bring to a boil. Pour off this water and replace it with fresh hot water.
Chop the onions and the celery stalks, and cut the carrots into rounds.
Add all the vegetables to the beans. Add the oil. Simmer for about 45 min.
Add the tomato paste diluted with some of the liquid from the pot. Season
to taste. Boil 20 min. longer. Serve hot.
NOTE: This soup is thick, but can be thinned with water, chicken broth,
vegetable stock, or liquid from canned vegetables if desired.
- - - - - - - - - - - - - - - - - - -
Per serving: 355 Calories (kcal); 36g Total Fat; (90% calories from fat); 1g
Protein; 8g Carbohydrate; 0mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 7 1/2 Fat;
0 Other Carbohydrates
*****
Soupa Me Lahano (Cabbage Soup)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 cups cabbage -- shredded
1/2 cup butter or shortening
1 cup onions -- chopped
12 cups water
1/2 tablespoon dill -- chopped
1 cup frankfurters -- chopped
salt & pepper
croutons
Select the white leaves from the cabbage and shred them finer than for
salad. Cover with water (which is NOT part of the 12 cups required for
the recipe), boil for 5 min. and drain. In a skillet, brown the butterr.
Add the onions and saute until they are a light golden color, dot dark.
Transfer them to a large pot the 12 cups of water; bring to a boil. Add
the dill, frankfurters, and cabbage, and season to taste. Cook for abt. 1
hr., or until the onions and cabbage are very soft. Serve hot with
croutons. The soup will boil down to serve 6 to 8.
- - - - - - - - - - - - - - - - - - -
Per serving: 144 Calories (kcal); 12g Total Fat; (71% calories from fat); 5g
Protein; 5g Carbohydrate; 20mg Cholesterol; 463mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
*****
Soupa Patsas (Tripe Soup)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 pounds honeycomb tripe
8 lamb's feet
60 milliliters garlic (opt.) or to taste
coarse salt
3 eggs
2 lemons -- juice only
pepper to taste
vinegar (opt.)
oil (opt.)
Clean, scrape, and wash the tripe and feet. Scald in boiling water; cool.
Cut the tripe into small pieces, place in a large pot with the feet,
cover with plenty of water; bring to a boil, skimming off the froth as it
rises. Lower the heat. Add the garlic, and cook at a slow boil for 1 to
2 hrs., adding a little coarse salt just before the meat is tender. Remove
the pot from the heat; strain the broth and reserve. Remove and discard
the bones from the feet; cut the meat into 3 or 4 pcs.; return to the
broth.
Prepare the avgolemono as follows: Beat the eggs very well. Slowly add
the lemon juice to them, beating all the while. Add a little hot broth
from the pot, stirring constatly, then pour the mixture back into the
soup. Add pepper just before serving.
NOTE: This soup, very light in color, can be served not only hot but
cold. For the latter, let it jell, then cut into squares or diamonds for
serving. When it is served hot, some people prefer it mixed with oil and
vinegar, instead in avgolemono.
- - - - - - - - - - - - - - - - - - -
Per serving: 37 Calories (kcal); 2g Total Fat; (48% calories from fat); 3g
Protein; 2g Carbohydrate; 94mg Cholesterol; 28mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
*****
Spageto Me Sikotakia Poulion (Spaghetti W/Ch
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound chicken livers
4 tablespoons shortening
1 pound spaghetti
3 tablespoons sweet butter
3/4 cup parmesan cheese -- grated
3 eggs
3/4 cup gravieri cheese -- grated or
3/4 cup gruyere cheese
pepper
Wash chicken livers and cut into small pcs. Place in small pot or frying
pan with the shortening to brown, and cook for abt. 3 to 4 min. Cook
spaghetti as directed on the package, drain. Return to the pot and mix the
spaghetti with 1/2 of the butter. Butter a baking pan. Spread 1/2 of the
spaghetti in it. Sprinkle half of the Parmesan cheese on top. Put livers
on the cheese, cover with remaining spaghetti, and sprinkle with the rest
of the Parmesan cheese.
Beat the eggs in a small bowl. Add the gravieri or Gruyere cheese and
pepper to taste. Pour this over the spaghetti. Melt remaining butter and
drizzle over top. Bake in preheated oven at 350 F. for abt. 20 min., or
until top is nicely browned.
- - - - - - - - - - - - - - - - - - -
Per serving: 538 Calories (kcal); 21g Total Fat; (35% calories from fat); 27g
Protein; 58g Carbohydrate; 282mg Cholesterol; 294mg Sodium
Food Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat;
0 Other Carbohydrates
*****
Spanakopita
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
salt
1 onion -- chopped
1/2 pound fresh mushrooms -- sliced
olive oil
1 minced clove of garlic
fresh ground pepper (taste)
6 eggs
1/2 pound feta cheese
1/2 cup grated parmesan
1/4 cup chopped fresh parsley
1 teaspoon oregano
1/4 teaspoon dried rosemary (optional)
1/4 pound butter
1 pound phyllo dough
If using fresh spinach, wash the spinch and remove the rough stems. Place
in large bowl and sprinkle heavily with salt. Rub the salt into the
leaves by thakin them up, a bunch at a time, and rubbing them between your
hands; the volume of spinach will decrease drastically as you do. Tear
the sponach up as you do this. Rinse the salt off thoroughly and dry the
spinach, squeezing it in bunches in a towel. (If using frozen spinach,
just let it thaw and squeeze out the excess moisture.) Saute the onion and
mushrooms in a little olive oil and butter with the garlic and salt and
pepper to taste. When both onions and mushrooms are tender remove from
heat. Beat the eggs in a large bowl and crumble in the feta, add the
parmesan, then the spinach, onions, mushrooms, stir in the parsley,
organo, rosemary, some freshly ground pepper, and a little salt
(remembering the feta is very salty)
- - - - - - - - - - - - - - - - - - -
Per serving: 327 Calories (kcal); 20g Total Fat; (74% calories from fat); 10g
Protein; 5g Carbohydrate; 157mg Cholesterol; 602mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2
Fat; 0 Other Carbohydrates
*****
Spanakopitta Me Avga (Spinach Pie W/Eggs)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
3 pounds spinach
1 onion, med. -- chopped
1/2 cup scallions -- chopped
1 cup butter
1/2 cup dill -- chopped
1/2 cup parsley -- chopped
salt & pepper to taste
1/2 cup evaporated milk
5 egg
3/4 pound phyllo pastry
melted butter as needed
1/2 pound feta cheese -- crumbled
Wash spinach in plenty of water and cut in sm. pcs.; place in bowl. Salt
lightly; stir to spread salt evenly. Take spinach, a handful at a time,
and squeeze out the excess water; place it in another bowl. Saute the
onion in half the butter until it is a light, golden color; add the
scallions and cook untill they wilt. Add spinach; stir until all vegs.
take on a light color. Stir in the dill, parsley, salt and pepper; cover
the pot and cook until all the water thrown off by the spinach is
absorbed. Remove from the heat; turn into a bowl, and immediately add the
milk (to cool the spinach). Beat the eggs in another bowl and add the
cheese to them; add to the cooled spinach; mix well.
Line a pan with 8 sheets of phyllo dough, brushing each sheet with the
melted butter before topping it with the next sheet. Do not trim the
overhanging sections. Pour in the spinach mixture, spreading it evenly
over the phyllo. Fold the part of the phyllo that extends out of the pan
back over the filling. Lay the remaining phyllo on top, again brushing
each sheet with melted butter before adding the next. Now trim the
overlap. Brush additional melted butter on top of the pie and score it
into square or diamond-shaped serving pcs. Bake for 30 to 45 min. in a
preheated 300 F. oven; let it stand for 30 min. before serving.
NOTE: This can also be made without precooking the spinach. In that
case, squeeze the spinach free of as much water as possible, mix it with
the seasonings, and proceed as above, baking it for 1 hr.
- - - - - - - - - - - - - - - - - - -
Per serving: 688 Calories (kcal); 48g Total Fat; (61% calories from fat); 23g
Protein; 45g Carbohydrate; 278mg Cholesterol; 1269mg Sodium
Food Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 8 1/2 Fat;
0 Other Carbohydrates
*****
Taramosalata, 1 (Tarama Sauce, 1)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
6 ounces tarama (cod roe)
8 slices white bread -- trimmed
1 1/2 cups best olive oil (more if need
2 lemons -- juiced (or to taste)
1 sm. onion -- chopped fine
parsley -- chopped (opt.)
chives -- chopped (opt.)
Put the tarama in a mixer or blender. Wet the bread and thoroughly
squeeze out the excess water; add to the tarama. Add a little oil, and
beat until thoroughly blended. Add onions and continue to mix. Pour
additional oil slowly into the tarama, beating constantly, to make a
smooth, cream-colored paste. Add lemon juice, a little at a time, to
taste. The consistency and taste of the taramosalata are a matter of
individual preference. Some prefer it made with a little more bread;
others like more lemon juice, some like less. No matter: the end result is
always a tasty, rather thick, versatile diplike sauce. Serve it in a
bowl, with crackers or crusty bread, onion slices, etc., to "go with." Or
garnish with parsley and olives for a festive platter. Or use as salad
dressing.
NOTE: Taramosalata in generally placed on the Greek table at the start
of the meal and can be tasted at will throughout the meal.
- - - - - - - - - - - - - - - - - - -
Per serving: 599 Calories (kcal); 8g Total Fat; (11% calories from fat); 19g
Protein; 121g Carbohydrate; 2mg Cholesterol; 1083mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
*****
Taramosalata, 2 (Tarama Sauce, 2)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
5 ounces tarama (cod roe)
3/4 pound cold mashed potatoes
1 1/2 cups best olive oil
2 tablespoons lemon juice -- or to taste
1 tablespoon white vinegar -- or to taste
parsley -- chopped
Blend the tarama in a mixer or blender with a little of the oil for a few
minutes. Add the potatoes and mix well. Add the oil alternately with the
lemon juice and vinegar, blending constantly, until the mixture becomes a
thick smooth paste. Garnish with parsley and serve in a bow.
NOTE: You can vary the amounts of tarama and potatoes to make a paste to
your taste.
- - - - - - - - - - - - - - - - - - -
Per serving: 10 Calories (kcal); 0g Total Fat; (0% calories from fat); trace
Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
*****
Tyorpitta (Cheese Pitta)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1 1/2 pounds feta cheese
5 tablespoons butter
8 tablespoons flour
2 cups milk -- scalded
salt & pepper to taste
7 eggs -- lightly beaten
3/4 pound phyllo pastry
butter for brushing pastry
Crumble cheese into very small pcs. Melt butter in small pot. Add flour,
blend well. Slowly add scalded milk, stirring constantly to make a smooth
bechamel sauce. Add a little salt & pepper. Remove from heat and stir
until cool. Add crumbled cheese and mix well. Add eggs and mix again.
Butter a pan abt. 2 inches smaller than the phyllo sheets. Use a little
more than hale of the phyllo sheets to make th b9ottom layer of the pie.
Brush each with melted butter and place it in the pan letting the edges
hang over the pan. Pour in the cheese-egg mixture, spreating evenly.
Cover mixture with the phyllo that extended beyond pan. Theis will prevent
mixture from leaking out. Carefully cut remaining phyllo to fit pan.
Brush each sheet with butter before placing on pitta. Brush top with
butter and sprinkle with a little water. Score into strips to make cutting
the pie easier after it is baked. Bake in a preheated 300 F. oven for 45
min. Cut into pcs. and serve hot.
- - - - - - - - - - - - - - - - - - -
Per serving: 718 Calories (kcal); 45g Total Fat; (56% calories from fat); 30g
Protein; 47g Carbohydrate; 356mg Cholesterol; 1743mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates
*****
Tyropitta Roumeliotiki (Cheese Pie)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
2 pounds feta cheese -- crumbled
10 eggs -- lightly beaten
1 1/4 pounds phylo pastry
1/2 cup melted butter for brushing
Crumble feta cheese and mix with beaten eggs. Butter a baking pan the size
of the phyllo pastry. Put four sheets of phyllo into the pan, brushing
each one with melted butter. Spoon in some of the cheese mixture; top with
2 more phyllo sheets, brushing them with butter. Continue in this manner
until all cheese mixture is used up, saving 4 sheets of phyllo for top of
pie.
Score lightly in long strips. Bake in preheated 300 F. oven for about 45
min. Cut scored strips into 2-inch pcs. and serve hot. Serves 6-8.
- - - - - - - - - - - - - - - - - - -
Per serving: 508 Calories (kcal); 40g Total Fat; (70% calories from fat); 31g
Protein; 7g Carbohydrate; 446mg Cholesterol; 1781mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat;
0 Other Carbohydrates
*****
Tziyerosarmas (Liver)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
spalding
1 lamb's liver (or calf)
1/2 cup raw rice
1 bn scallions -- chopped
2 teaspoons dill -- chopped
1 teaspoon mint -- chopped
3/4 cup milk
salt & pepper to taste
5 eggs
1 (or 2) sausage casings
4 tablespoons butter -- melted
For stuffing, skin the liver and cut it into small pcs. with scissors;
place in a bowl. Add rice, scallions, dill, mint, salt & pepper; mix
well.
Wash the casing and dip it into warm water, to open well. Place the
stuffing in the casing (as you would stuff a sausage). Fold it carelully
and place on a buttered pan with the folded side down. Pour the melted
butter over this and roast in a 325 F. oven for 45 min.
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Per serving: 143 Calories (kcal); 12g Total Fat; (77% calories from fat); 6g
Protein; 2g Carbohydrate; 181mg Cholesterol; 140mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0
Other Carbohydrates
*****
Yemistes Domates Me Avga (Stuffed Tomatoes W
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds potatoes, small -- round
1/2 pound kefalotiri cheese
6 tomatoes -- large
salt & pepper to taste
3 tablespoons parsley -- chopped
1 cup olive oil -- x-tra virgin
6 eggs
4 tablespoons bread crumbs
Clean potatoes; boil until just tender; cool. Peel them and place on
platter. Cut 6 very thin slices from the cheese and grate the rest. Wash
tomatoes and cut off tops; scoop out pulp and pass thru a strainer;
reserve. Salt and pepper the tomato cases and turn upside down to drain.
Sprinkle the potatoes with the parsley and put them into the tomatoes,
then place the stuffed tomatoes in a shallow pan. Drizzle some to the oil
over the top, and sprinkle with part of the grated cheese. Pour the
remaining oil and tomato pruee into the pan. Bake in a preheated 350 F.
oven for 15 min. Remove from oven.
Spoon up some of the oil from the pan and baste the tomatoes with it,
then put a slice of cheese on each tomato, and break an egg--be careful
not to break the yolk--on top. Sprinkle the eggs with salt, pepper, the
rest of the cheese, and the bread crumbs. Return to the oven to bake for
another 15 min. at 300 F. Serve immediately.
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Per serving: 428 Calories (kcal); 41g Total Fat; (84% calories from fat); 7g
Protein; 10g Carbohydrate; 187mg Cholesterol; 106mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0
Other Carbohydrates
*****
Yovarlakia Avgolemono (Meatballs W/Avgole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 pounds chopped meat
1/2 cup raw rice
1/2 cup onion -- chopped
3 tablespoons parsley -- chopped
2 eggs -- separated
salt & pepper to taste
1/2 cup butter
2 lemons -- juice only
Mix together meat, rice, onion, parsley, egg whites, salt & pepper; shape
into meatballs abt. the size of a walnut. Melt butter in lege. pot; place
meatballs in pot, add enought water to cover; cook over med heat (45 min.
to 1 hr.) until only about 1 cup of liquid remains.
Beat egg yolks well; add lemon juice, beat it in thoroughly. Slowly add
some of the hot liquids from the pot, beating all the while. Pour this
mixture back into the pot and shake pot gently over very low heat unit the
sauce thickens (abt. 2-3 min.).
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Per serving: 167 Calories (kcal); 17g Total Fat; (86% calories from fat); 2g
Protein; 4g Carbohydrate; 104mg Cholesterol; 177mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0
Other Carbohydrates
*****