Arakas Latheros (Peas Latheros) Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method

-------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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.). - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ ------------------------------------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 - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------3 cups flour 3 teaspoons baking powder

butter eggs cup sugar 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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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.. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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 3 1 1

1/2

cup

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.). - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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

baking powder oil white raisins sugar chopped walnuts grated orange peel cognac baking soda orange juice 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 : 3/4 1/2 1 1/4 1/2 2 1/2 1 2 2

1

teaspoon cup cup cups cup teaspoons cup teaspoon cups teaspoons

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

egg whites parmesan cheese -- grated 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 cup sheets

2 1 4

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 -------3

Ingredient -- Preparation Method -------------------------------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

Measure -----------pounds

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

butter onions -- chopped white wine tomatoes -- peeled/strained or tomato paste diluted with: 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

1 1/4 3 1/2 1 1/2 1 1

cups medium cup pounds tablespoon cup

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

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

4

tablespoons

cabbage -- shredded butter or shortening 1 onions -- chopped 12 water 1/2 dill -- chopped 1 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 1/2

2

cups cup cup cups tablespoon cup

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. - - - - - - - - - - - - - - - - - - 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 -------- ------------ -------------------------------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. - - - - - - - - - - - - - - - - - - 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.). - - - - - - - - - - - - - - - - - - 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 *****