MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aegean Sea Chowder (Psarosoupa Kakavia)
 Categories: Soups/stews, Greek, Fish/sea
      Yield: 8 servings
 
                                               3    Onions; chopped
      1 lb White fish                          2    Garlic cloves; pressed
           -- cut into 2-inch pieces           2 lb Canned peeled tomatoes
    1/2 lb Clams (if desired)                       -- including liquid
    1/2 lb Crab  (if desired)                  1 c  Chopped mushrooms
    1/2 lb Lobster  (if desired)               4    Celery stalks; chopped
    1/2 lb Scallops  (if desired)              2 ts Salt
    1/2 lb Mussels  (if desired)             1/8 ts Cayenne pepper
    1/2 lb Shrimp  (if desired)                1    Bay leaf
    1/2 lb Baby octopus  (optional)          1/2 c  Wine, red preferably
    1/4 c  Olive oil                           4 c  -Water
 
  Prepare fish and shellfish by cleaning and cutting into bite-size
  pieces. Heat oil in a large pot.  Fry onions and garlic on medium
  heat for 5 minutes.  Add remaining ingredients, except seafood and
  bring to a boil. Reduce heat and cover.  Cook one hour.
  
  Add fish and octopus, and cook 20 minutes.  Add shellfish and simmer 5
  minutes more.  Serve hot with crusty bread and crisp salad.
  
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Amigthalota (Almond Pears)
 Categories: Greek, Candies
      Yield: 30 servings
 
                                               2 dr Almond essence
      3 c  Ground almonds                           Whole cloves
    1/2 c  Icing sugar; sifted                      Additional icing sugar
    1/4 c  Egg whites (1/4 c = 2 whites             Rose or orange flower water
    1/2 ts Grated lemon rind, optional              - (optional)
 
  Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F)
  
  Blend ground almonds with icing sugar measured after sifting.  Add
  lightly beaten egg whites with lemon rind if used and almond essence.
  Mix to a firm dough with hands.  Clean hands and rub with a little
  butter to prevent dough sticking while shaping.  Break off small
  pieces of dough the size of a walnut and form into pear shapes.
  Insert a whole clove in the top of each to resemble a stem and place
  upright on a buttered and floured baking sheet.
  
  Bake in a moderately slow oven for 20 minutes, covering with brown
  paper if tops begin to brown.   Sift 2 cups icing sugar into a bowl
  and dip hot Amigthalota into it.  If desired, a little rose or orange
  flower water may be brushed onto Amigthalota before dipping into
  icing sugar.  Place on a wire rack to cool.
  
  Sift remaining sugar from bowl into base of a container and arrange
  cooled Almond Pears upright in a single layer.  Sift more sugar
  thickly over tops and sides, seal and store for a day or two before
  using.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Anginares Me Anitho - Artichokes with Dill
 Categories: Greek, Appetizers, Vegetarian
      Yield: 8 servings
 
                                               3 c  Water
     12 md Globe artichokes                         Salt
      1    Lemon (juice only)                       Freshly ground white pepper
           Lemon slices                        2 tb Finely chopped dill
      3 tb Flour (optional)                    3 ts Cornflour
    1/2 c  Chopped scallinos,white only             Cold water
    1/4 c  Olive or other oil                  2    Eggs
      1    Lemon (juice only)                       Chopped dill for garnish
 
  Serves: 4 as a light meal, 8 as a first course Cooking time: 45-50
  minutes
  
  Wash artichokes well and cut off stem close to base.  Have ready a
  bowl of cold water with the juice of 1 lemon and some lemon slices
  added.  If desired stir in 2-3 tablespoons flour as this is quite
  effective in preventing discoloration.
  
  As each artichoke is prepared, rub cut surfaces with a lemon slice
  from the bowl and place in bowl until all are prepared.  Cook as soon
  as possible after preparation.
  
  Remove 3 or 4 layers of leaves until the tender inner leaves remain.
  Scoop out choke and pink thorny leaves from centre, using a spoon or
  melon ball scoop.  Cut in half.
  
  In a large pan gently fry spring onion in oil until soft.  Add juice
  of 1/2 lemon, water, about 2 teaspoons salt and a good grinding of
  pepper. Bring to the boil.
  
  Drain prepared artichokes and add to pan with dill.  Return to a slow
  simmer, cover and simmer gently for 30 minutes or until artichokes are
  tender.  Stain cooking liquid into a pan and boil until reduced to
  half original quantity (about 1-1/2 cups).  Keep artichokes hot in a
  slow oven.
  
  Mix cornflour to a paste with a little cold water and stir into
  simmering liquid.  Stir until thickened and bubbling and leave to
  simmer gently.
  
  Beat eggs in a mixing bowl until light and frothy and gradually add
  remaining lemon juice.  Gradually pour in simmering stock, beating
  constantly.  Return to pan and stir over low heat for a minute or 2
  to cook the egg.
  
  Pile artichokes on a warm platter, pour sauce on top and sprinkle with
  chopped dill.  Serve as a light meal or as a first course.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Anginares Tarama
 Categories: Greek, Appetizers
      Yield: 6 servings
 
      6 sm Fresh globe artichokes              2 lg Juicy lemons
  1 1/2 oz Tarama; rinsed if necessary         1 c  Fruity olive oil
           -=OR=-                                   Salt
      2 oz -Smoked skinned cod's roe                Freshly ground white pepper
      1 tb Finely grated onion pulp       
 
  To clean the artichokes, cut off the stems flush with the base,
  remove any tough, unsightly outer leaves and cut off the top
  one-third of the flower bud itself.  Force the leaves open a little,
  and rinse under cold water, with a squeeze of lemon or a splash of
  vinegar to prevent discoloring.
  
  Place the artichokes upside-down in a pot large enough to hold them
  all in one layer and pour in boiling water to come one-fourth of the
  way up the sides.  Salt and simmer 15-40 minutes, depending on their
  age and size - until the heart is just tender when pricked with a
  fork.  Drain and refresh them under cold water; drain again and chill.
  
  Beat the tarama or smoked cod's roe with the grated onion.  You can
  do this easily in a food processor.  Finely grate the zest of one
  lemon and beat in, with 2 teaspoons boiling water.
  
  Squeeze the juice of both lemons.  Alternately dribble in lemon juice
  and olive oil, beating each addition in before adding the next, as
  though making mayonnaise - it may not need all the oil.  If you are
  doing this by hand, it take perseverence and elbow grease to make it
  nice and light. Taste and season with pepper.  Open the artichokes
  and remove the inner, soft leaves and then the hairy choke.  Spoon
  tarama into the cup of leaves.
   
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Another Gyros
 Categories: Lamb, Greek
      Yield: 6 servings
 
      2 lb Lean ground lamb                    1    Onion, grated
      2 sl Homemade bread, toasted and         1 ts Fresh savory, chopped
           -crumbled                                Salt, to taste
      1 ts Allspice, crushed                        Freshly ground pepper, to
      1 ts Coriander seed, crushed                  -taste
      1    Clove garlic, pressed                    Bacon slices (optional)
 
  In large bowl, combined all ingredients.  Mix well, kneading until
  mixture is stiff.  Make fingers of meat (about 5-inches longer and
  not over 2-inches in diameter). Place fingers on skewer spacing about
  1-inch apart. Cook over hot coals for 10 to 15 minutes, turning
  frequently until cooked through.
  
  You may wrap the "fingers" on the skewer with sliced bacon.  If anyone
  tries this, let me know how it works out.
  
  NOTE:  I have this frequently in Greece and here in the U.S., but as
  I have said, I view it as a "deli" item.  Krinos Foods has a "gyros
  kit" that is sold in the frozen food section of some supermarkets.

 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Arnaki Se Fillo (Lamb in Fillo)
 Categories: Greek, Meats, Lamb
      Yield: 6 servings
 
                                              12    Fillo sheets
      6    Boneless lamb leg steaks *        1/2 c  Butter; melted
           Freshly ground black pepper              Salt
      2 tb Butter or oil                       3 md Tomatoes; peeled
      2 md Onions; sliced                      1 ts Rigani or oregano
      1    Garlic clove                      125 g  Feta cheese; cut in 6 slices
 
  *Note: Lamb steaks should be about 2 cm (3/4 inch) thick.
  
  Serves: 6 Oven temperature: 200 C (400 F) Cooking time: 25-30 minutes
  
  Trim steaks of most of the fat and shape neatly - trimmings can be
  used in a ground lamb dish.  Season with pepper.
  
  Heat butter or oil in a frying pan and brown steaks quickly on each
  side - do not cook through.  Lift out onto a dish and leave until
  cool.  Add onions to pan and fry gently until transparent, add garlic
  and remove from heat.
  
  Brush a sheet of fillo pastry with melted butter and place another
  sheet on top, brushing again with butter.  Fold in half to make
  almost a square of fillo.  Put aside and cover wtih a dry tea towel,
  then one dampened with warm water.  Repeat with remaining fillo to
  give 6 prepared squares. Take one square and brush top with butter -
  leave remaining pastry covered. Place a lamb steak in the centre and
  season lightly with salt. Top with onion-garlic mixture and cover
  with 2 slices of tomato.  Sprinkle with a little rigani, salt and
  pepper and place a slice of feta cheese on top. Bring up ends of
  fillo pastry and double-fold over top.  Fold in ends as you would a
  package then tuck ends underneath.  This is known as a the chemist's
  (druggist's) fold.  Place on a buttered baking tray.  Repeat with
  remaining ingredients.
  
  Brush tops and sides of packages lightly with melted butter and bake
  in a preheated hot oven for 15 minutes.  Serve immediately if
  possible, though they will survive in the oven with heat turned off
  for about 10 minutes. Garnish with parsley sprigs and serve with
  boiled green beans or zucchini dressed with olive and lemon juice.
  
  Note:  Medallions of lamb cut from a trimmed loin can be used instead
  of the steaks.  You will require 12, and place 2 in each package.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Arni Exohiko (Surprise Lamb, Country Style )
 Categories: Greek, Meats, Lamb
      Yield: 8 servings
 
                                              16    Potato balls; parboiled
      2 tb Olive oil                          16    Cherry tomatoes; peeled
      8    Loin lamb chops                   1/2 lb Kasseri cheese; in 8 pieces
     18    Sheets commercial phyllo                 Salt & freshly ground pepper
      6 tb Butter; hot and melted            3/4 c  Chopped fresh parsley
      2 c  Peas; cooked and drained            1 pn Dried oregano
 
  *Note: 3/4-inch slices leg of lamb may be used instead of lamb chops.
  
  In a heavy skillet, heat the oil or butter and fry the lamb over high
  heat, turning frequently.  Lower the heat and simmer for 15 minutes,
  then remove from the heat.  Meanwhile, unroll the filo sheets and
  cover with a damp towel.  In a small pan over low heat, have the
  butter hot without letting it brown. Remove two sheets of filo, brush
  with hot butter over the first, then cover with the second sheet and
  brush it with butter.  In the center of the buttered filo place 1
  lamb chop, 2 tablspoons peas, 2 potato balls, 2 cherry tomatoes, and
  a slice of kasseri.  Sprinkle with salt and pepper, a heaping
  tablespoon of parsley, and a pinch of oregano. Fold the filo around
  the lamb and vegetables like a sealed parcel.  Place, seam side down,
  on a buttered baking pan (approximately 11 x 15 x 3 inches) and set
  aside while you repeat the procedure with the remaining ingredients
  to make 8 "parcels".  Brush hot butter on the tops, then bake in a
  moderate oven (350 F) for 45 to 50 minutes or until golden in color.
  Remove from the oven and arrange on a warm platter or on individual
  dishes. Serve warm, with a fresh-cooked or raw vegetable salad.
  
  Note: The vegetables and herbs may be varied.  Substitute green beans
  or lima beans for peas, use thyme or basil instead of oregano.  Arni
  Exohiko is frequently prepared using buttered waxed paper, parchment
  paper or aluminum foil rather than with filo.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Arni Fricasse (Lamb Fricasse)
 Categories: Greek, Meats, Lamb
      Yield: 6 servings
 
                                               2 tb Chopped parsley
      1 lg Onion; chopped                      1 ts Chopped dill or fennel, opt.
      2 tb Butter                                   Salt and pepper
      1 kg Lean boneless lamb, cubed                Prepared vegetable *see note
      1 c  Hot water                     

MMMMM--------------------EGG AND LEMON SAUCE-------------------------
  1 1/2 c  Stock                               1    Lemon (juice only)
      1 tb Cornflour                                Salt
      3    Eggs; separated                          Freshly ground white pepper
 
  Serves: 4-6 Cooking time: 1 3/4 to 2 hours
  
  In a heavy-based saucepan or Dutch oven gently fry onion in butter
  until transparent.  Increase heat and add cubed lamb.  Cook, stirring
  constantly, until meat juices evaporate.  Meat should not brown.
  Reduce heat and add hot water, herbs and salt and pepper to taste.
  Cover and simmer gently for 1 to 1 1/2 hours.  Add prepared vegetable
  and continue to cook until lambe and vegetables are tender.
  Carefully drain liquid from pan into a measuring jug and make up to 1
  1/2 cups with hot water or stock. Keep pan contents hot.
  
  Make Egg and Lemon Sauce:  Bring stock to the boil.  Mix cornflour to
  a paste with a little cold water and add to stock, stirring until
  thickened and bubbling.  Let it boil for 1 minute.  In a bowl, beat
  egg whites until stiff, add egg yolks and continue beating until
  light and fluffy.  Add lemon juice gradually, beating constantly.
  Gradually pour in boiling, thickened stock, beating constantly.
  Return sauce to pan and cook, stirring constantly, over low heat for
  1 to 2 minutes to cook the egg.  Do not allow sauce to boil.  Remove
  from heat and continue to stir for 1 minute.  Season to taste.
  
  Pour Egg and Lemon Sauce over lamb and vegetable, cover and leave at
  the side of the stove for 5 minutes.  Arrange lamb and vegetable on a
  serving dish and sprinkle with chopped herb.  Serve immediately with
  crusty bread and a chilled white wine.
  
  *Note:  Use any one of the following for the vegetable:
  
  8-12 small globe artichoke hearts.  Add to meat about 1 hour and cook
  for further 30-45 minutes.
  
  500 g (1 lb) celery stalks cut into 8 cm (3 inch) lengths and
  blanched in boiling, salted water for 5 minutes.  Drain, add to meat
  after 1 hour and cook for further 45 minutes.  Pork can be used
  instead of lamb with this vegetable.
  
  4 heads endive, washed well and trimmed of any coarse leaves.  Slit
  heads in half lengthways and blanch in boiling salted water for 2
  minutes. Drain, add to meat after 1 1/2 hours and cook for further 15
  minutes.
  
  4 small firm heads lettuce, washed well and quartered.  Place in a
  colander and scald with boiling water.  Add after 1 1/2 hours and
  cook for further 15 minutes.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Arni Lemonato (Roast Lemon Lamb)
 Categories: Greek, Meats, Lamb
      Yield: 8 servings
 
                                                    Freshly ground black pepper
      1    Leg of lamb, about 2 kg             1 ts Dried rigani or oregano
      3    Garlic cloves                       2 tb Butter or margarine
      2    Lemons (juice only)                 1 c  Hot water
           Salt                           
 
  Serves: 6-8 Oven temperature: 180 C (350 F) Cooking time: 2 1/2 hours
  
  Wipe leg with damp cloth.  Cut small slits over surface of lamb.  Cut
  garlic cloves into slivers and insert in slits.  Rub entire surface
  with lemon juice and season with salt and pepper.  Sprinkle with herb
  and place in a roasting pan.  Cook in a moderate oven for 1 hour.
  Drain off fat and add hot water to pan.  Spread butter on lamb and
  return to oven.  Cook for further 1 1/2 hours or until lamb is cooked
  to taste.  Turn during cooking to brown evenly.  Allow lamb to rest
  in warm place for 15 to 20 minutes before carving.  Skim off excess
  fat from pan juices, reduce if necessary and serve with the lamb.
  
  Note: 1 kg (2 lb) potatoes, peeled and quartered, may be cooked with
  the lamb during the last hour.  Sprinkle with additional lemon juice,
  herb, salt and pepper.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Arni Souvlaki (Skewered Lamb)
 Categories: Greek, Meats, Lamb
      Yield: 6 servings
 
                                               2 ts Dried rigani or oregano
      1    Leg lamb (2 kg), boned              2    Garlic cloves; crushed
    1/2 c  Olive oil                           3    Bay leaves; broken in pieces
    1/2 c  Dry white wine                           Salt and pepper
      1    Lemon (juice only)             
 
  Serves: 6-8 Cooking time: 15 minutes
  
  Cut lamb into 4 cm (1 1/2 inch) cubes and place in a glass or
  earthenware dish.  Add remaining ingredients to lamb, mix well to
  coat meat, and cover. Leave in refrigerator to marinate for 12-24
  hours, stirring meat occasionally.
  
  Lift lamb out of marinade and thread onto metal skewers.  Pieces of
  bay leaf may be placed between lamb cubes.
  
  Cook under a hot grill or over glowing charcoal, running and basting
  frequently with marinade.  Grill for 15 minutes or until cooked to
  taste. Place on a platter and garnish with parsley and lemon wedges.
  Serve hot.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Arni Souvlakia (Shish-Kabob)
 Categories: Barbecue, Greek, Lamb
      Yield: 1 servings
 
      3 lb Leg or shoulder of lamb                  Pepper
           Lemon juice                              Powdered oregano
           Salt                                     Olive oil
 
  Recipe by: David Rogers Cut the lamb into 1-1/2 inch cubes or 1/2 inch
  strips -- whichever you prefer. Combine equal parts salt, pepper, and
  oregano.  Place lamb in marinating container. Drizzle liberally with
  lemon juice.  Sprinkle liberally with spice mixture. Let marinate in
  refridgerator for 3-8 hours.
  
  Thread meat on skewers.  Grill until meat is brown but still juicy,
  brushin with olive oil two or three times.  Goes well with Chicken
  Flavored Rice.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Astakos Plaki - Lobster in Tomato Sauce with Saffron Rice
 Categories: Fish/sea, Rice/grains, Sauces, Greek
      Yield: 4 servings
 
      2    Lobsters (about 2 lbs each)         4    Sun-dried tomatoes (in oil)
           - (live, or recently dead)               - pounded to a paste
     25    Saffron strands; soaked in        1/2 c  White wine
    1/4 c  Hot water                         1/4 c  Orange juice
    1/4 lb Finely chopped onion                1    Bay leaf
      1 md Leek; washed, finely chopped             Salt & freshly ground Pepper
      8 tb Fruity olive oil                  1/2 c  Finely chopped Fennel
      3    Garlic cloves; minced             1/2 c  Minced flat-leaf Parsley
      1 lb Tomatoes; skinned, seeded,          1 tb Finely chopped fresh Mint
           - and finely chopped                     Saffron Rice
 
  If you have live lobsters, plunge them into a pan of boiling water
  for 1 minute, then into cold water.
  
  To prepare the lobsters, break off the claws and crack them open with
  a hammer.  Cut off the tip of the tail (with the fins), then sever
  the tail where it joins the head with a heavy knife.  Cut the tail
  into rings, slicing through the shell between the ribs.
  
  Split the head open lengthwise with a hard blow of a knife and remove
  and discard the gritty stomach sac.  Pour the coral (if any) and the
  green matter (which is the liver) into a stainer over a bowl,
  sprinkle with salt and pepper, and reserve.  Put the saffron to soak.
  
  In a heavy-bottomed pan big-enough to contain the lobsters and sauce,
  fry the onion and leek gently in 3 tablespoons olive oil until
  translucent. Add the garlic, chopped tomatoes, tomato paste and
  liquid, wine, orange juice, and bay leaf.  Season and simmer,
  covered, for 15 minutes.
  
  Add the fennel, parsley, mint, saffron and liquid, and lobster tail
  pieces and claws with their shells (but not the legs) and simmer,
  covered, for 10 minutes.
  
  In the meantime push the coral and liver of the lobster through the
  strainer and beat the pure with the remaining olive oil.  When the
  lobster has simmered for 10 minutes, ladle out about 1 cup sauce and
  beat this into the coral pure.  Pour this back into the pot, stir,
  and simmer for another 10 minutes.  Serve with saffron rice.
  
  Source: Recipes from a Greek Island - by Susie Jacobs ISBN:
  0-671-74531-X
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Aubergine & Sesame Pate
 Categories: Vegetarian, Appetizers, Greek
      Yield: 2 servings
 
    1/2 md Aubergine                         1/4    Juice of 1 lemon
      1    Crushed garlic cloves               1 tb Olive oil
  1 1/2 tb Tahini                                   Seasoning

MMMMM--------------------------GARNISH-------------------------------
           Toasted Sesame seeds                     Flatleaf Parsley
           Cayenne Pepper                 
 
  1> Preheat the oven to 200c/400f/Gas 6. Bake the aubergine for
     25-30 minutes until tender. Cool slightly , then peel and
     puree the flesh in a blender or processor.
  
  2. Add the garlic, tahini and lemon juice and process until mixed.
     With the motor running, drizzle in the oil to make a smooth paste.
     Season to taste.
  
  Transfer to a serving dish, garnish and serve cold with pitta bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Avgolemono
 Categories: Soups/stews, Greek
      Yield: 6 servings
 
      8 c  Chicken broth                       4    Eggs, separated
      1 c  Uncooked rice                       4 tb Lemon juice
 
  Make chicken broth and heat to boiling; add rice.  Simmer covered
  about 20 minutes.  Remove from heat and set aside.  In a bowl, beat
  egg whites until stiff; add yolks and beat well.  Beat continuously
  adding lemon juice a little at a time.  Then add about 1/5 of the
  broth, beating continuously. Pour this mixture back into the pot of
  broth and rice.  Mix well over heat but, to avoid curdling, do not
  allow soup to come to a boil.  Serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Avgolemono (Greek Egg & Lemon Sauce)
 Categories: Sauces, Cheese/eggs, Fruits, Greek
      Yield: 6 servings
 
      3 lg Eggs                                     -cup)
           Juice Of 1 Lemon (About 1/4     1 1/2 c  Well Seasoned Chicken Stock
 
  Avgolemono is easy to make and creates quit a stir at a formal dinner
  party.  It is an almost ethereal sauce, light, foamy, and a beautiful
  pale yellow color.  It is a great accompaniment to roasted meat or
  chicken, or poached fish, and it is heartily recommended for boiled
  artichokes. Add another cup of chicken stock and serve this as a
  perfect first course soup.
  
  In a large mixing bowl, beat the eggs with a whisk until lemon
  colored and frothy, then beat in the lemon juice until the mixture is
  very foamy. Whisk in the hot stock a little at a time until the sauce
  is light in color and foamy.  Serve immediately.
  
  Yield: About 2 cups

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Avgolemono Soup (Egg & Lemon Soup)
 Categories: Soups/stews, Greek
      Yield: 6 servings
 
      6 c  Rich chicken stock                1/3 c  Rice (not instant)
      3    Eggs, well beaten                 1/3 c  Strained lemon juice
 
  In a large sauce-pan bring to a boil the 6 cups of broth.  Add the
  rice and simmer for about 20 minutes until tender.  Reduce the heat
  and barely simmer. in a mixing bowl beat the eggs until they are
  light and frothy and stir in the lemon juice.  Slowly add 2 cups of
  the broth to the mixing bowl, beating constantly.  Stir the mixture
  gradually into the remaining broth.  Reheat the soup before serving,
  but do not let it boil.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bakaliaro Tiganito ( Fried Salt-Cod )
 Categories: Fish/sea, Greek
      Yield: 6 servings
 
  1 1/2 lb Dried salt cod                      1 pn Salt
  1 1/4 c  All-purpose flour                 1/4 ts Baking powder
    2/3 c  Cold water                               Vegetable oil for frying
 
  Cut the cod into 4-inch sections.  Place in a glass or earthenware
  bowl, cover with cold water, and soak overnight.  The next day, drain
  and discard the water.  Put the cod in a pot and cover with cold
  water.  Bring to a boil, then remove from the heat and lift out the
  cod with a slotted spoon. Remove the bones and the black skin.
  
  In a medium bowl, combine the flour, water, salt, and baking powder
  to make a thin batter.  Dip the cod in batter and fry in hot oil
  (about 1/2 inch deep) on both sides, then lower heat and cook until
  tender, turning once again.  Serve hot, with skordalia, which is cold
  or room temperature.
  
  Note: If the cod is excessively salty, change water 2 or 3 times
  during the soaking period.
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Chicken with Orzo
 Categories: Greek, Poultry, Pasta
      Yield: 4 servings
 
                                             1/2 ts Oil
      1    Frying chicken, quartered           1 c  Chicken broth
      1 tb Butter                              6 oz Tomato paste
  1 3/4 c  Orzo                              1/4 ts Pepper
  1 1/2 ts Salt                                     Plain yogurt
 
  Place the chicken in a shallow roasting pan, skin side up.  Add 1/3
  cup water.  Dot with butter.  Salt and pepper to taste.  Bake in 350
  F oven 1 hour.  Fifteen minutes before chicken is done, bring 2
  quarts of water to boil, stir in orzo, 1/2 teaspoon salt and oil.
  Parboil 5 minutes.  Drain orzo in colander.  Rinse in cold water.
  Drain.  Remove baked chicken from oven.  Place in dish.  Cover
  tightly with heavy-duty foil. Set aside. Turn oven to 425 F.  Add 1
  cup water and broth to roasting pan.  Stir to loosen drippings.  Add
  tomato paste, 1 teaspoon salt, pepper and drained orzo. Bake 30
  minutes or until orzo has absorbed liquid and is tender. Adjust salt.
  Spinkle orzo with Parmesan cheese or dollops of yogurt. Serve with
  baked chicken.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Eel Salonika
 Categories: Greek, Fish/sea
      Yield: 4 servings
 
                                             1/2 c  Parsley; chopped
      2 lb Eel (boned, skinned)                1 ts Oregano
    1/4 c  Olive oil                         1/8 ts Cinnamon
      4    Onions; thinly sliced               1 ts Salt
      1    Garlic clove; pressed                    Pepper to taste
      2 c  Tomatoes                          1/2 c  Red wine,(Mavrodaphne, Port)
 
  Rinse eel with cold water.  Oil baking pan with half of the oil.
  Place slices of eel on pan. Sauce: Heat remaining oil in frying pan,
  and fry onions and garlic on medium heat for 5 minutes. Add remaining
  ingredients and cover.  Cook 10 minutes. Pour sauce over eel. Bake 45
  minutes at 375 degrees.  Serve with crusty bread and a crisp salad.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baked Stuffed Squid
 Categories: Greek, Fish/sea
      Yield: 5 servings
 
                                             1/4 c  Chopped fresh mint leaves
      1 lb Squid                               2 tb White wine
           Salt                              1/4 c  Pine nuts
      6 tb Olive oil                         1/4 c  Black raisins
      1    Onion; chopped                           Freshly ground pepper
    1/3 c  Raw long-grain white rice           4    Peeled tomatoes; drained
    1/2 c  Chopped fresh parsley             1/3 c  White wine
 
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink.  Rub salt on the outer sacs and rinse them
  inside and out with cold water.  Heads and tentacles should be rinsed
  thoroughly and cooked along with the sacs after you stuff the latter.
  Drain and set aside.
  
  Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and
  cook, without browning, until transparent.  Stir in the rice and
  saute a few minutes, until golden.  Blend in the parsley, mint, 2
  tablespoons wine, pine nuts, and raisins, and season with salt and
  pepper to taste. Add enough water to half cover and cook for a few
  minutes, then stuff the squid sacs with the mixture using a very
  small spoon and allowing enough liquid in each for the rice to cook.
  Seal opening with skewers or toothpicks. Place the stuffed sacs with
  the heads and tentacles in a baking-serving dish.  Sprinkle with salt
  and pepper and set aside.
  
  Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and
  pepper in a small saucepan and simmer for 5 minutes.  Pour the sauce
  over the squid and dribble the remaining 2 tablespoons olive oil over
  the top. Bake in a medium-slow oven (300 F) for 1 1/2 hours or until
  the squid and rice are tender and the sauce has thickened.  Serve
  warm or cold.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava
 Categories: Greek, Dessert
      Yield: 30 servings
 
MMMMM--------------------------BAKLAVA-------------------------------
    3/4 c  Finely Chopped Walnuts              1 ts Cinnamon
    3/4 c  Finely Chopped Pistachios           1 ts Nutmeg
    1/2 c  Chopped Blanched Almonds *      1 1/4 lb Sweet Butter, Melted
    1/2 c  Superfine Sugar                     1 pk Commercial Phyllo Sheets

MMMMM---------------------------SYRUP--------------------------------
  2 1/2 c  Sugar                               5    Whole Cloves
  1 3/4 c  Water                               1    Cinnamon Stick
      1    Orange's Rind, Finely Grated        1 c  Honey
      1    Lemon's Rind, Finely Grated    
 
  *Note: Almonds should be lightly toasted.
  ~---------------------------------------------------------------------
  ~-- Combine nuts, sugar, cinnamon and nutmeg.  Brush a 13 x 9 x
  2-inch baking pan well with butter. Separate 25 phyllo sheets from
  package. Place under a smooth, damp towel to prevent drying.  Wrap
  remaining filo well.  Freeze for future use. Place one phyllo sheet
  in pan.  Trim to fit.  Brush generously with melted butter. Repeat
  procedure until there are 5 layers of buttered phyllo in the pan.
  Sprinkle with 1/4 nut mixture.  Repeat this procedure two more times,
  ending with phyllo.  Drizzle any remaining butter over top. Bake in
  350F oven 1-1/2 hours or until golden brown. Remove baklava from
  oven. Using a sharp knife, immediately cut long, diagonal lines from
  corner to corner, forming an "X".  Follow these guidelines to cut
  baklava into serving-size diamonds. While still hot, pour cooled
  syrup over baklava. Syrup: Combine sugar, water, orange and lemon
  rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer,
  uncovered, about 5 minutes to thicken syrup slightly. Remove from
  heat. Discard spices. Stir in honey. Cool at room temperature.  Pour
  over hot baklava. Allow to stand overnight before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava ( Papadakis Taverna)
 Categories: Greek, Dessert
      Yield: 12 servings
 
      5 ts Cinnamon                            1    2" strip of orange peel
      3 c  Coarsley chopped walnuts            1    2" strip of lemon peel
      1 lb Sweet butter; melted                1    Cinnamon stick
      1 lb Phyllo pastry sheets              1/3 c  Honey
     40    Whole cloves                      1/2    Lemon; juiced
 
  In a medium bowl place the cinnamon and walnuts, and mix them
  together.
  
  Brush the bottom of a 14" x 20" baking dish with the butter.  Place
  one pastry sheet in the dish and brush it with the butter.  Repeat
  this process so that 6 pastry sheets line the bottom of the dish.
  
  Sprinkle 1/3 of the nut mixture over the top of the pastry sheets.
  Repeat this process so that there are 3 layers of the nut mixture and
  4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets.
  
  Cut the baklava into 40 diamond shaped pieces.  Insert a whole clove
  in the top of each piece.
  
  Preheat the oven to 350 F.  Bake the baklava for 40 minutes, or until
  it is golden brown.  In a medium saucepan place the sugar, water,
  orange peel, lemon peel, and cinnamon stick.  Bring the ingredients
  to a boil and then simmer them for 5 minutes.
  
  Add the honey and bring the mixture to a boil.  Remove the pan from
  the heat and add the lemon juice.  Stir the ingredients together and
  then let the syrup cool.  Remove the orange and lemon peels, and the
  cinnamon stick.
  
  Spread the cool syrup over the hot baklava.  Cover the dish with a
  towel and let it sit for 1 hour before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava (Low Fat Low Cal Version)
 Categories: Low-cal, Greek, Dessert
      Yield: 35 servings
 
    1/2 lb Shelled pistachio nuts,           1/2 lb Filo dough
           -ground                           1/2 c  Low-calorie margarine,
      3 tb Sugar                                    -melted
    3/4 ts Ground cinnamon                          Rose Water Syrup
  1 1/2 tb Rose water                               Whole cloves,optional
 
  This rich-tasting baklava contains half the amount of sugar and a
  fraction of the fat you would normally use, thanks to reduced fats,
  sugar, and nuts. The results will fool anyone.
  
  1. Combine pistacho nuts, sugar, cinnamon and rose water in small
  bowl. Using half of filo sheets (cover remaining with plastic wrap to
  prevent from drying out), place 3 sheets in bottom of lightly greased
  13x9" baking sheet. Brush with some of margarine. Sprinkle evenly
  with nut mixture. Place remaining sheets over nut filling, brushing
  after every third sheet and top sheet. 2. Cut baklava at 1-1/2"
  intervals diagonally to form pattern of about 35 diamond shapes. Bake
  at 400'F. 25 minutes or until golden. Place on wire rack to cool.
  Drizzle Rose Water Syrup evenly over top and allow to soak several
  hours. Stud each diamond-shape with whole clove.
  
  Each piece baklava with syrup contains about: 85 calories; 32mg
  sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams
  protein; trace fiber.
  
  Exchanges: 1/2 bread; 1/2 fat.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava 1
 Categories: Greek
      Yield: 1 servings
 
           -=======                       
 
  Ingredients:
  
  Fillo dough (pastry leaves). 1 1/4 cups butter/margarine 1/4 cup
  sugar 1-2 tsp     cinnamon (ground) 4 cups almonds, slivered and
  chopped. cloves (NOT ground)
  
  For syrup:
  
  4 cups      sugar 3 cups water 1/2 cup honey 1 stick cinnamon 5-6
  cloves (NOT ground) Mix sugar, cinnamon, sugar, and almonds.
  
  Lay the fillo dough out on a table.  Fillo dough will dry quickly, so
  you'll need to work fast, so what spills out of the pan doesn't dry
  (although it will anyway), and keep a damp towel on the rest of it
  (that you had laid on the table) so it doesn't dry.
  
  On a medium-sized, buttered pan (you'll need to melt the butter) lay
  one of the sheets of dough.  Butter it, and lay another on top of
  that. Continue until you have 5-6 sheets of dough on the bottom of
  the pan. Then lay another sheet, and do NOT butter it.  On that, put
  some of the almond mix, enough to cover it evenly, but not making a
  thick layer.  On that, lay another sheet of dough, butter it, and
  then another, unbuttered. On that place some almond mix again.
  Repeat until all the mix is gone, or you have only 4-5 sheets of
  dough left.
  
  Fold in the dough that hangs from the side of the pan.  Some of sthem
  will be dry, so just cut them and discard them.  Make sure to butter
  all of them (except, of course, if they have almonds on them).  Lay
  down some more sheets of dough, buttering every one, and cutting off
  the edges, that hang from the sides of the pan.  here, I've found it
  easier if you just lay the dough down, width of dough to length of
  pan.  That is to say, the width of the dough is sometimes about teh
  same size as the length of the pan, and the length of the dough about
  twice teh widht of the pan, so lay the short side of the dough down
  along the length of the pan, so that some (about half) of it will
  hang out the end.  Then butter it, and fold what hangs back in the
  pan, buttering that.  This way you get it to look better, and stick
  better.
  
  When you're done with laying the sheets of dough down, make sure you
  butter the first one VERY well, and sprinkle some water on it before
  you put it in the oven.  Also, with a sharp, pointy knife, cut the
  top few sheets of dough, not getting all the way through, just sort
  of "scratching" the top layer and marking the pieces, in
  rhombus-shaped pieces. I find it easier to cut along lengthwise, and
  then sideways, from corner to corner, and lines paralel to that:
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava 2
 Categories: Greek, Dessert
      Yield: 30 servings
 
MMMMM--------------------------BAKLAVA-------------------------------
    3/4 c  Walnuts; finely chopped             1 ts Cinnamon
    3/4 c  Pistachios; finely chopped          1 ts Nutmeg
    1/2 c  Almonds; finely chopped bla     1 1/4 lb Butter; melted
    1/2 c  Sugar; superfine                    1 pk Commercial phyllo sheets

MMMMM---------------------------SYRUP--------------------------------
  2 1/2 c  Sugar                               5    Whole cloves
  1 3/4 c  -Water                              1    Cinnamon stick
      1    Orange's rind; finely grate         1 c  Honey
      1    Lemon's rind; finely grated    
 
  *Note: Almonds should be lightly toasted. Combine nuts, sugar,
  cinnamon and nutmeg.  Brush a 13 x 9 x 2-inch baking pan well with
  butter. Separate 25 phyllo sheets from package. Place under a smooth,
  damp towel to prevent drying.  Wrap remaining filo well. Freeze for
  future use. Place one phyllo sheet in pan. Trim to fit. Brush
  generously with melted butter. Repeat procedure until there are 5
  layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture.
  Repeat this procedure two more times, ending with phyllo.  Drizzle
  any remaining butter over top.  Bake in 350 degree oven 1-1/2 hours
  or until golden brown.  Remove baklava from oven. Using a sharp
  knife, immediately cut long, diagonal lines from corner to corner,
  forming an "X".  Follow these guidelines to cut baklava into
  serving-size diamonds. While still hot, pour cooled syrup over
  baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves
  and cinnamon stick in saucepan. Bring to boil.  Simmer, uncovered,
  about 5 minutes to thicken syrup slightly. Remove from heat.  Discard
  spices. Stir in honey. Cool at room temperature. Pour over hot
  baklava. Allow to stand overnight before serving.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava Cheesecake
 Categories: Cheesecakes, Greek
      Yield: 6 servings
 
      1 lb PHYLLO PASTRY SHEETS              1/2 c  BUTTER (unsalted), clarified
           -(reserve 10 sheets)           
 
  ** CRUST
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava Rolls
 Categories: Greek, Dessert
      Yield: 6 servings
 
    1/2 lb Walnuts, finely chopped         1 1/2 c  Water
  2 1/2 tb Sugar                               1    Cinnamon Stick
    1/2 ts Cinnamon                            2 ts Lemon Juice
    1/8 ts Ground Cloves                     1/2 c  Honey
           Syrup:                              1 lb Phyllo Dough
  1 1/2 c  Sugar                             3/4 lb Unsalted Butter, melted
 
  Heat oven to 350 degrees. Mix first four ingredients together for
  filling. Combine syrup ingredients and cook until sugar dissolves and
  mixture turns syrupy. Set aside to cool. Remove cinnamon stick before
  using.
  
  To Assemble:
  
  Unfold phyllo. Using a sharp knife, carefully cut phyllo sheets
  crosswise, into thirds. Cover phyllo not being used with a barely
  damp towel. Using two pieces of phyllo - phyllo sheets are so thin
  they must be doubled - and keeping narrow ends towards you, brush
  with butter. Place 1 to 1 1/2 teaspoons filling 1/4 inch from end
  nearest you, to within 1/4 inch of sides. Fold long sides in 1/4
  inch. Fold over bottom to cover filling.
  
  Place a clean pencil on top of fold and roll into a cigar-like
  cylinder.
  
  Push both ends toward center and remove pencil. Place roll on cookie
  sheet and generously brush with butter. Repeat with remaining filling
  and phyllo.
  
  Bake 25 minutes or until golden brown. Dip hot rolls into cooled
  syrup - kitchen tongs work well for this. Place onto a platter to
  cool. Cover and refrigerate. Can be frozen.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava with Cooky Filling
 Categories: Greek, Dessert
      Yield: 36 servings
 
                                         

MMMMM-----------------------COOKY FILLING----------------------------
      2 c  Sweet butter                        1 ts Vanilla or almond extract
      1 c  Confectioners' sugar                4 c  Flour
      1    Egg yolk                      

MMMMM---------------------------SYRUP--------------------------------
      4 c  Granulated sugar                    1 c  Honey
      4 c  Water                                    Lemon juice to taste

MMMMM--------------------------BAKLAVA-------------------------------
      1 lb Toasted blanched almonds *          1 ds Cinnamon
    1/2 c  Zwieback crumbs                     1 lb Phyllo pastry sheets
      4 tb Granulated sugar                1 1/2 c  Sweet butter; melted
 
  *Note: Either toasted blanched almonds, or walnut meats, or half of
  each, (finely chopped) may be used.
  
  Cooky Filling:  Cream the 2 cups sweet butter until light.  Gradually
  beat in the confectioners' sugar and continue to beat until mixture
  is fluffy. Add egg yolk and vanilla or almond extract and blend well.
  Work in about 4 cups flour to make a medium-soft dough.  Set aside
  and make syrup.
  
  Syrup:  In a saucepan combine the granulated sugar and water.  Bring
  to a boil and boil for 15 minutes or until syrup is slightly thick.
  Add honey and again bring to the boiling point.  Add lemon juice to
  taste, and cool.
  
  Mix almonds or walnuts, or a combination of the two, with zwieback, 4
  T granulated sugar, and cinnamon.  Brush 2 sheets of phyllo pastry
  evenly with butter and sprinkle with nut mixture.  Place 2 buttered
  sheets of phyllo on top and sprinkle with nut mixture.  Shape a
  portion of cooky filling into a 1/2-inch-thick roll and place the
  roll along one edge of the pastry sheets.  Roll up loosely, cut into
  2-inch slices, and place slices in a buttered cake pan.  (Continue in
  this method until all phyllo pastry and/or cooky filling is used.)
  Brush tops of each slice with butter and bake in a 350 F oven for 20
  minutes or until lightly browned. Dip the hot baklava slices, one at
  a time, in cold syrup, allowing each piece to remain in the syrup for
  a few minutes.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Baklava with Cream Filling (Muhallebili Baklava)
 Categories: Greek, Dessert
      Yield: 24 servings
 
                                             3/4 lb Sweet butter; melted
      1 lb Phyllo pastry sheets          

MMMMM--------------------------FILLING-------------------------------
      3 c  Milk                              1/4 ts Salt
    1/3 c  Sugar                             1/2 c  Fine grain semolina

MMMMM---------------------------SYRUP--------------------------------
  2 2/3 c  Sugar                               2 tb Lemon juice
      2 c  Water                          
 
  Preheat oven to 350 F after the filling has been prepared.
  
  Divide the pastry into 2-equal parts.  Lay 1 sheet on a well-buttered
  11 x 16 inch baking pan.  Brush surface generously with melted
  butter.  Lay second sheet on top of first and butter.  Repeat until
  half of the pastry sheets have been used.
  
  Cover unused half of pastry sheets with a kitchen cloth to prevent
  drying.
  
  Prepare the filling:  Over medium heat bring milk, sugar and salt to
  a boil in a saucepan.  Add farina by sprinkling in a little at a
  time, stirring constantly until the mixture thickens and the farina
  is well cooked.
  
  Spread the hot farina mixture evenly over the entire surface of pastry
  sheets.  Again build up the remaining half of the pastry sheets,
  buttering each surface generously, on top of farina.  Pour the
  remaining butter over the top.  Cut pastry sheets into 24 equal
  squares.  Bake for 40 to 45 minutes or until light golden.
  
  While the baklava is cooking prepare syrup:  Place sugar, water, and
  lemon juice in a saucepan.  Cook over medium heat, stirring
  constantly, until sugar is dissolved.  Bring to a boil and simer for
  15 minutes without stirring.  Remove from heat and allow to cool.
  
  Remove baklava from oven.  Pour off all excess butter by tilting the
  pan. Cook for 10 minutes.  Brush surface lightly with some of the
  drained butter to give luster to the pastry.  Pour syrup over a
  little at a time, until all is absorbed.  Allow to cool for several
  hours.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bean Moussaka
 Categories: Vegetarian, Beans, Greek
      Yield: 4 servings
 
      2 c  Cooked legumes                      1 lg Eggplant
      4 ea Tomatoes, chopped                   2 lg Potatoes
      4 ea Garlic cloves, chopped              1 c  Olive oil
      1 ea Onion, chopped                      2 tb Ghee
           Salt                                2 tb Flour
    1/2 ts Black pepper                    2 1/2 c  Soya Milk
      2 ts Sage                                1 pn Nutmeg
      2 c  Water or stock                      1 ts Allspice
 
  Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt,
  pepper & sage.  Add 2 c stock & allow to simmer for 10 minutes.
  
  Meanwhile, cut eggplant & potatoes into rounds.  Deep fry the
  eggplant in olive oil until they begin to turn golden.  Do the same
  with the potatoes. Set aside.
  
  Now make the white sauce.  In a small pot, gently heat the ghee.
  Gradually stir in the flour followed by the milk.  Add a pinch of
  salt, pepper & nutmeg.  Simmer gently for 1 minute.
  
  Grease the base & sides of a casserole.  Put in a layer of potatoes,
  then eggplant, then the beans.  Space out the allspice berries here.
  Cover with sauce.
  
  Bake at 375F for about 30 minutes, or until the crust is golden.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Pita, Greek Style
 Categories: Ground beef, Beef, Greek
      Yield: 12 servings
 
      2 lb Ground Beef                         8 oz (1 cn) Tomato Sauce
      1 ea Med. Onion, Chopped               1/3 c  Burgundy Or Rose Wine
      4 ea Small Cloves Garlic, Minced         1 ea Large Egg
    1/2 lb Fresh Mushrooms, Sliced             8 oz (1 pk) Cream Cheese,Softened
      1 ea Bay Leaf                            1 c  Creamed Cottage Cheese
  1 1/4 ts Salt                              1/2 c  Crumbled Feta Cheese
    1/2 ts Chil Powder                       1/2 c  Unsalted Butter, Melted *
    1/2 ts Cumin Powder                        8 oz (1/2 Pk) Phyllo Leaves **
    1/4 ts Cinnamon                          1/4 c  Dry Bread Crumbs

MMMMM-------------------------GARNISHES------------------------------
      1 x  Parlsey Sprigs                      1 x  Fresh Fruit Kabobs (opt.)
     12 ea Cherry Tomatoes                
 
  *     Unsalted margarine, melted, can also be used. ** Phyllo Leaves
  are greek pastry and they should be defrosted.
  ~---------------------------------------------------------------------
  ~-- Combine ground beef, onion and garlic in a large frying-pan;
  cook, stirring frequently until beef loses pink color.  Pour off
  drippings.  Add mushrooms, bay leaf, salt, chili powder, cumin
  powder, and cinnamon; cook, stirring frequently, until mushrooms are
  tender about 5 minutes.  Stir in tomato sauce and wine; cook,
  covered, 10 minutes, stirring occasionally. Remove bay leaf.  Cool
  while preparing cheese filling.  Combine egg and cream cheese in
  medium bowl, beat with electric mixer until smooth.  Stir in cottage
  and feta cheeses and blend.  Brush 13 x 9-inch baking pan with melted
  butter.  Line pan with 1 sheet of pastry, fitting pastry to contour
  of pan.  (Pastry will come up over edges of pan.)  Brush pastry with
  butter.  Layer with 3 more pastry sheets, brushing each with butter.
  Sprinkle bread crumbs evenly over top.  Spoon 1/5 of meat filling in
  layer over crumbs and 1/5 of the cheese filling over meat.  Place 1
  pastry sheet over cheese filling, crinkling to fit inside dimensions
  of pan; brush with butter and layer with 1/5 of the meat and 1/5 to
  the cheese fillings. Repeat with 3 more pastry sheets, crinkling
  each, brushing with butter and topping with fillings.   Turn bottom
  pastry ends up over filling.  Place remaining 8 pastry sheets
  smoothly over top, brushing each with butter. Using spatula, tuck top
  pastry sheets around inside edges of pan.  With sharp knife, score
  top lightly in half lengthwise and sixths crosswise. (Do not cut
  through)  Bake in moderate oven (350 degrees F.) 1 hour or until top
  is golden brown.  Cool at least 10 minutes before cutting along
  scored lines.  Place a cherry tomato on each of 12 small wooden picks
  and insert pick in center of each serving.  Garnish with parsley.
  Garnish individual servings with fresh fruit kabobs, if desired.
  FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh
  pineapple, cantaloupe, whole strwberries or other fruits in season on
  small wooden skewers.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef Pita, Greek Style #2
 Categories: Ground beef, Beef, Greek
      Yield: 12 servings
 
      2 lb Ground Beef                       1/3 c  Burgundy Or Rose Wine
      1 md Onion, Chopped                      1    Egg
      4 cl Garlic, Minced                      8 oz (1 pk) Cream Cheese,
    1/2 lb Fresh Mushrooms, Sliced                  Softened
      1    Bay Leaf                            1 c  Creamed Cottage Cheese
  1 1/4 ts Salt                              1/2 c  Crumbled Feta Cheese
    1/2 ts Chili Powder                      1/2 c  Unsalted Butter, Melted *
    1/2 ts Cumin Powder                        8 oz (1/2 Pk) Phyllo Leaves **
    1/4 ts Cinnamon                          1/4 c  Dry Bread Crumbs
      8 oz (1 cn) Tomato Sauce           

MMMMM-------------------------GARNISHES------------------------------
           Parlsey Sprigs                           Fresh Fruit Kabobs (opt.)
     12    Cherry Tomatos                 
 
  Contributed to the echo by: Jean Hores Beef Pita, Greek Style
  
  *  Unsalted margarine, melted, can also be used. ** Phyllo Leaves are
  Greek pastry and they should be defrosted.
  
  Combine ground beef, onion and garlic in a large frying-pan; cook,
  stirring frequently until beef loses pink color. Pour off drippings.
  Add mushrooms, bay leaf, salt, chili powder, cumin powder, and
  cinnamon; cook, stirring frequently, until mushrooms are tender about
  5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes,
  stirring occasionally.
  
  Remove bay leaf. Cool while preparing cheese filling. Combine egg and
  cream cheese in medium bowl, beat with electric mixer until smooth.
  Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking
  pan with melted butter. Line pan with 1 sheet of pastry, fitting
  pastry to contour of pan. (Pastry will come up over edges of pan.)
  Brush pastry with butter. Layer with 3 more pastry sheets, brushing
  each with butter.
  
  Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in
  layer over crumbs and 1/5 of the cheese filling over meat. Place 1
  pastry sheet over cheese filling, crinkling to fit inside dimensions
  of pan; brush with butter and layer with 1/5 of the meat and 1/5 to
  the cheese fillings. Repeat with 3 more pastry sheets, crinkling
  each, brushing with butter and topping with fillings. Turn bottom
  pastry ends up over filling. Place remaining 8 pastry sheets smoothly
  over top, brushing each with butter.
  
  Using spatula, tuck top pastry sheets around inside edges of pan. With
  sharp knife, score top lightly in half lengthwise and sixths
  crosswise. (Do not cut through.) Bake in moderate oven (350 degrees
  F.) 1 hour or until top is golden brown. Cool at least 10 minutes
  before cutting along scored lines. Place a cherry tomato on each of
  12 small wooden picks and insert pick in center of each serving.
  Garnish with parsley. Garnish individual servings with fresh fruit
  kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs,
  place chunks of fresh pineapple, cantaloupe, whole strawberries or
  other fruits in season on small wooden skewers.
  
  Servings: 12
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Beef with Yogurt in Pita Bread (Fetes Vodines Se Peta)
 Categories: Greek, Beef, Bread
      Yield: 4 servings
 
    1/2 c  Dry red wine                        1 tb Butter or margarine
      2 tb Olive or vegetable oil              4    Pitas
      2 ts Minced garlic                       3 c  Chopped lettuce
    1/2 ts Dried oregano                       1 c  Peeled, seeded and diced
    1/2 ts Salt                                     -cucumber
      1 ds Of pepper                           1 c  Chopped tomato
      1 lb Beef flank steak                    1 c  Plain yogurt
 
  serves 4
  
  Combine wine, oil, garlic, oregano, salt, and pepper. cut steak into
  strips, 2-inches by 1/4-inch wide, or as thin as possible.  Pour wine
  marinade over beef strips, and let stand for 1 hour at room
  temperature. Drain meat strips and cook, in two batches, in hot
  butter, stirring, for 2 to 3 minutes or until brown on all sides.
  Serve meat in a chafing dish or on a hot tray to keep warm.  Open one
  end of pita to make a pocket.  Set out dishes of lettuce, tomato,
  cucumber, and yogurt.  Allow each person to fill his own pita.
  
  From THE COMPLETE BOOK OF GREEK COOKING, by The Recipe Club of Saint
  Paul's Greek Orthodox Cathedral, Harper and Row, NY, c1990.
  
  Posted by HOWARD WITTENBERG, Prodigy ID# BCWX27A.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Boned Oysters
 Categories: Greek, Fish/sea
      Yield: 1 servings
 
                                             1/2 c  Oil
     12    Oysters, fresh or frozen                 Salt and pepper; to taste
      1 c  Flour                          
 
  Use only the large Asiatic oysters caught in the Indian Ocean, Black
  Sea, or the Persian and Arabian gulfs.
  
  Use the delicious white meat only.  Discard the round white bone
  sometimes discovered inside the shell -- or give it to some Persian.
  They seem to prefer these bones to gold; they call them "pearls".
     *******************************************************************
  *
  
  Drain oysters.  Roll in flour.  Heat oil until hot in a large frying
  pan. Fry oysters on medium-high heat for 5 minutes turning over once.
  Sprinkle with seasonings and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bougatsa
 Categories: Greek, Dessert
      Yield: 8 servings
 
                                                    Granulated sugar
    1/2 lb Cream cheese                      1/2 ts Grated nutmeg
      1 lb Fresh ricotta cheese               18    Sheets commercial filo
      1 lb Fresh lg-curd cottage cheese      1/2 c  Butter (or more); melted
 
  Using an electric mixer, beat the cream cheese at high speed until
  light and fluffy.  Lower the speed and add the ricotta, cottage
  cheese, 1 1/2 tablespoons sugar, and the nutmeg.  Beat for 1 minute
  at high speed, then set aside while you prepare the filo.
      Lay the filo flat on a table and keep covered with a damp towel
  over waxed paper or plastic wrap.  By stacking 4 sheets, form a base
  of 15 x 18 inches, brushing the top of each sheet with melted butter
  as you stack them.  Then lay 2 sheets at right angles over the
  center, using the "base" as a diamond, not a square, brushing the
  center of each with butter. Divide the filling into 3 parts and
  spread one part over the filo to form a 7-inch square.  Set the rest
  of the filling aside.  Fold the top filo sheet over the cheese and
  brush with butter, and continue folding the filo over the cheese to
  make a square, brushing each time with butter.  With a wide spatula,
  lift the bougatsa and invert onto a cookie sheet.  Brush the top with
  butter and set aside.
      Repeat with the remaining filo, filling until all 3 square pies
  are folded.  Bake in a 350 degree oven for 15 to 20 minutes or until
  the filo puffs up and turns a golden chestnut color.  Cut into small
  squares and sprinkle with additional sugar.  Serve piping hot.
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Bourekakia Me Kremithakia Freska (Scallions in Filo)
 Categories: Greek, Appetizers
      Yield: 16 servings
 
                                             3/4 c  Chopped fresh dill
      6 bn Scallions                                Salt
           -(white part & 1" green)                 Freshly ground black pepper
           -chopped, to make about 3 c.        8    Filo pastry sheets; thawed
    1/2 c  Olive oil                           2 tb Sesame seeds
 
  Toss the chopped scallions in a bowl with 1 tablespoon olive oil, the
  chopped dill, salt and pepper.
  
  Remove 8 sheets of filo from the package. Reseal package and
  refrigerate it.  Cover the filo you are using with a damp dish towel,
  well wrung out, and try to work hastily, as the pastry sheet have a
  tendency to dry out.
  
  Lay out one sheet of filo and brush thoroughly with olive oil.  Lay a
  second sheet over the first, and brush again with olive oil.  Leaving
  a margin of 1 inch down one short side of the filo, sprinkle
  one-fourth of the scallion mixture in a strip.  Roll up from the same
  side, to make a long tube, packing the ends well.  Place on a greased
  baking sheet.
  
  Repeat this procedure three more times.  Cut each tube diagonally
  into four sections, brush with olive oil, and sprinkle the tops with
  sesame seeds. Bake in an oven preheated to 350 F until the tops are
  crisp and golden brown - about 30 minutes.  They are good hot or cold.
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Braised String Beans (Fassoulakia Yahni)
 Categories: Greek, Beans
      Yield: 4 servings
 
                                                    -- peeled and chopped
      1 lg Onion; chopped                      1 lb String beans
      1 sm Garlic clove; minced                     Parsley or mint; chopped
    3/4 c  Olive oil                                Salt and pepper
      1 ts Tomato paste                             Water
    1/2    Fresh tomato                   
 
  Saute onion and garlic in olive oil until soft.  Add tomato paste and
  fresh tomato and simmer until sauce is slightly thickened.  Add
  string beans and seasoning and enough water to cover.  Cover and cook
  until beans are tender.  Makes 4-6 servings.

 MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Briami - Greek Vegetable Casserole
 Categories: Vegetarian, Greek, Casserole
      Yield: 6 servings
 
      1    Eggplant                            1 c  Olive oil
      2 lb Zucchini                            4 md Tomatoes
      4 md Potatoes                            2    Garlic cloves
      2    Green peppers                       1 ts Sugar
      1    Red pepper                               Salt & pepper; to taste
      2 md Onions                         
 
  (1)  Prepare the vegetables: Cut the eggplant, zucchini  and  potatoes
     in  bite sized chunks (do not peel the zucchini or the eggplant).
     Remove the stems and seeds from the peppers and slice  them  into
     strips. Peel and slice the onions. Dice the tomatoes.
  
  (2)  Saute' the vegetables except the tomatoes  in  the  olive  oil
  in
     small  batches.  Saut' each batch for 2 or 3 minutes, then remove
     from the pan, trying to drain some of the oil so that enough  oil
     is  left  for the next batch. When you're done, most (if not all)
     of the oil should be gone from the pan.
  
  (3)  Place the saute'ed vegetables in a  baking  dish  and  toss  them
     briefly  so  that you won't get only one kind of vegetable in one
     place.
  
  (4)  Add the tomatoes into the pan and saut' for a couple of  minutes.
     Crush the garlic and add to the tomatoes. Add the sugar, salt and
     pepper to taste and simmer for another minute.
  
  (5)  Pour the tomato sauce on top of the vegetables and  bake  at  350
     deg. F or until the vegetables are tender.
  
  (6)  Serve with plenty of fresh bread and,  if  you  like,  some  feta
     cheese on the side.
  
  RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour
  baking. Precision: No need to measure.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Briami Mystras (Multi-Vegetable & Herb Casserole
 Categories: Greek, Vegetarian, Casserole
      Yield: 8 servings
 
                                               1 bn Fresh parsley; chopped
  1 1/2 lb Potatoes; peeled and sliced         1 bn Fresh dill; chopped
  1 1/2 lb Zucchini; scraped and sliced             Salt & freshly ground pepper
    3/4 lb Okra; trimmed                     1/2 c  Olive oil
           Vinegar                             5    Scallions; chopped
      1    (1 lb) eggplant; sliced*            3    Garlic cloves; minced
      1 lb Fresh/canned tomatoes;sliced             Toast or bread crumbs
 
  *Soak okra in vinegar to remove slime, then rinse well.  Eggplant may
  be salted and rinsed before slicing if desired. In a large bowl,
  place all the vegetables, reserving half the tomatoes. Season with
  the parsley, dill, salt, and pepper, and mix thoroughly. Layer the
  vegetables in a large casserole, alternating vegetables as much as
  possible. Meanwhile, heat the oil in a small pan and saute the
  scallions and garlic, stirring. Chop the remaining tomatoes and add
  them to the scallions, stirring. Simmer for 10 minutes, then spoon
  over the vegetables. Dust the top with the crumbs and bake in a 350
  degree oven for 1 hour. Serve warm or cold. 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Broiled Eel with Ladolemono Sauce
 Categories: Greek, Fish/sea, Sauces
      Yield: 4 servings
 
                                                    Vegetable oil
      1    Eel                                      Salt & freshly ground pepper
      1    Lemon (juice only)            

MMMMM----------------------LADOLEMONO SAUCE---------------------------
    1/2 c  Olive oil                                Salt & freshly ground pepper
    1/4 c  Lemon juice                              Chopped herbs of your choice
 
  Skin, wash, and dry the eel or have it skinned by the fishmonger.
  Cut into pieces, then squeeze a lemon over the eel and allow to stand
  for 15 minutes.  Brush the eel with oil, season lightly with salt and
  pepper and grill or broil on all sides until fork tender.  Serve with
  the Ladolemono sauce. LADOLEMONO SAUCE: Whisk together oil and lemon
  juice in a bowl. Add salt and pepper to taste. Add chopped herbs
  (parsley, basil, oregano, thyme, fennel, etc) and serve immemdiately.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Byzantine Dolmathes (Stuffed Grapeleaves)
 Categories: Greek, Appetizers
      Yield: 60 servings
 
                                               1    Jar grapeleaves (or fresh)

MMMMM--------------------------FILLING-------------------------------
      2 tb Oil                               1/2 ts Salt
      1 lb Ground beef or lamb                      Pepper to taste
      2    Onions; chopped                   1/8 ts Cinnamon
      1    Garlic clove; pressed             1/2 c  Currants
      2 c  Water                             1/4 c  Port wine (optional)
    1/2 c  Tomato sauce                      1/4 c  Pine nuts or walnuts
      1 c  Rice                                2 c  Water
      2 tb Chopped mint                        1    Lemon (juice only)
      2 tb Chopped parsley               

MMMMM---------------------------SAUCE--------------------------------
      3    Eggs                                1 c  Hot broth
      2    Lemons (stained juice only)    
 
  If using canned grape leaves, rinse off brine by floating leaves in a
  basin of cold water.  Prepare fresh vine leaves by pouring a cup of
  boiling water over them in a bowl.  Drain.  Spread 5 or 6 leaves out
  at a time on a flat surface.  Lay leaf stem side up.  Snip off stem
  with kitchen shears.
  
  MAKE FILLING:  Heat oil in large frying pan.  Fry meat, onions and
  garlic on medium heat for 5 minutes, mixing it as it cooks.  Add
  water and remaining ingredients.  Bring to a boil.  Cover.  Reduce
  heat to simmer and cook 10 minutes, until water is absorbed.  Set
  aside until cool enough to handle.  Put 1 teaspoon of filling near
  stem.  Bring left side of leaf towards center, then bring right side
  towards center.  They will not always meet.  Pick up stem end of
  leaf, tucking in the filling.  Roll away from you.  It will be an
  oblong roll like a sausage.
  
  Line the bottom of a large skillet with 4 leaves.  Place each roll so
  that the tucked under end is on the bottom.  Arrange each roll
  snugly, one next to the other, until all the leaves (except 3), and
  filling are gone. Place these leaves flat on top of rolls.  Place a
  flat dish on top of rolls also to prevent their unravelling during
  cooking.
  
  Add water and lemon juice.  Bring to a boil.  Cover.  Reduce heat to
  simmer and cook 45 minutes.  When done, remove pot from fire.  Make
  Egg and Lemon Sauce and add to broth immediately or serve without
  sauce either cold as an appetizer or as a hot entree.
  
  EGG AND LEMON SAUCE: Beat eggs until thick and light yellow, at least
  5 minutes, with an electric beater or 10 to 15 minutes by hand.  Add
  juice slowly, beating all the while.  Mix 1 cup hot broth into beaten
  eggs, stirring it in quickly with spoon (or wire whisk) so heat will
  not curdle the eggs.  Cook over very low heat until thickened.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Calamaria Gemista (Stuffed Squid)
 Categories: Fish/sea, Greek
      Yield: 4 servings
 
                                             3/4 c  Dry white or red wine
      3 lb Large fresh squid                        Salt & freshly ground pepper
    1/2 c  Olive oil                                -to taste
      1 c  Coarsely chopped onion            3/4 c  Chopped fresh parsley
           -(packed)                                -(packed)
    1/3 c  Long-grain rice                   1/4 c  Chopped fresh dill, packed
    1/4 c  Pine nuts                           4 tb Chopped fresh mint
      2 lg Garlic cloves; chopped              2 c  Peeled, seeded tomatoes
    1/4 c  Currants                                 -(chopped)
 
  Wash and clean squid.  Grasp the head just below the eyes, pull it
  off from the rest of the body, and set it aside.  Cut away the thin
  purplish membrane on the outside of the tail section.  Using your
  index finger, scoop out and discard the guts and thin cartilage
  "icicle" on the inside of the tail section.  Rinse tail sections
  inside and out and set aside in a colander to drain.  Take the head
  section in one hand and put pressure with your thumb and forefinger
  around the mouth and eyes, to squeeze them out. Discard mouth and
  eyes.
  
  Chop the squid tentacles and have them ready, as they will be used in
  the stuffing.
  
  In a large skillet, heat half the oilve oil and saute onion until
  wilted. Add rice, tentacles, and pine nuts and saute over medium-low
  heat for 2 to 3 minutes.  Add garlic and currants to rice and stir
  quickly with a woodent spoon.  Pour in 1/4 cup wine and 1/4 cup
  water.  Season with salt and pepper.  Reduce heat to low and simmer,
  covered, until liquid is almost completely absorbed and rice is soft
  but only about half cooked, about 15 minutes.  About 5 minutes before
  removing skillet from heat, add parsley, dill and mint.  Remove and
  let cool enough to handle.
  
  Using a small teaspoon or a butter knife, carefully fill about three
  quarters of each squid with the rice mixture.  Use toothpicks to
  secure closed.  Pour remaining olive oil into a large stewing pot.
  Place squid carefully in pot.  Pour in remaining wine and enough
  water to cover. Bring to a boil, reduce heat to low, and simmer,
  covered for about 1-1/2 hours, or until rice is cooked and squid
  fork-tender.  Twenty minutes before removing squid from heat, add
  chopped tomatoes to pot and adjust seasoning with salt and pepper.
  Check throughout cooking to see if more water is necessary so that
  mixture doesn't dry out.  Serve squid hot or cold with a simple green
  salad.
  
  SERVING SUGGESTIONS: This dish needs a delicate wine such as a Robola
  Callinga or Santorini Boutari.  Serve with wild greens (horta),
  'horiatiki salata (village salad), and a beautiful olive bread.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Calamaria Parayemista
 Categories: Fish/sea, Appetizers, Greek
      Yield: 6 servings
 
      1 kg Small squid                         1 sm Cinnamon stick
    1/2 c  Corn oil                            2    Cloves
      1 md Onion; finely chopped                    Salt
    1/2 c  Short-grain rice                         Freshly ground black pepper
    1/2 c  Tomato puree                      1/2 c  Dry white wine
    1/4 c  Water                          
 
  Servings:  6
  
  Select squid with hoods about 10-12 cm (4-5 inches) long.
  
  To clean squid, pull off head and attached tentacles.  Cut out eyes
  and beak and discard.  Clean dark skin from head and tentacles by
  pulling it off or rubbing off with a cloth dipped in coarse salt.
  Rinse, chop 3 to 4 into small pieces and keep aside.  Remainder may
  be stored and fried later.
  
  Clean out hood (body) and remove transparent backbone from inside.
  Pull or rub off skin.  Rinse well, drain and dry.
  
  Heat 1 tablespoon oil in a pan and gently fry onion until
  transparent. Stir in rice and stir over heat for 2 minutes.  Add
  tomato puree, water, cinnamon stick, cloves, chopped squid, and salt
  and pepper to taste.  Cover and simmer over low heat for 10 minutes
  or until liquid is absorbed. Remove cinnamon stick and cloves.
  
  Fill hoods with rice mixture, packing it in loosely as rice expands
  and hoods contract during cooking.  Close top with wooden cocktail
  picks or sew with strong thread.
  
  Heat remaining oil in a deep pan and fry squid hoods until lightly
  coloured, turning them frequently.  Reduce heat, add wine, cover and
  simmer gently on low heat for 1 hour or until squid is tender.  Add a
  little water to pan if necessary during cooking.  Serve hot or warm
  as a mezethaki (appetizer).

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Braised in Walnut Sauce
 Categories: Poultry, Sauces, Greek
      Yield: 4 servings
 
      1    Frying or roasting chicken*         1    Sprig of fresh thyme
           Salt & freshly ground pepper        1 c  Milk
      1    Large onion; sliced                 2    Egg yolks
      4 tb Butter                              1 ts Grated nutmeg
      1    Bay leaf                            1 c  Shelled walnuts; crushed **
 
  *Note: Chicken should be about 2-1/2 to 3 pounds, and cut into serving
  pieces. **Walnuts may be crushed in a mortar, blender or food
  processor.
  
  Wash and dry the chicken parts and season lightly with salt and
  pepper. In a heavy frying pan, saute the onion in butter until soft,
  then add the chicken parts after a few minutes.  Saute on all sides,
  then add the bay leaf, thyme, and enough hot water to almost cover.
  Tighty cover the pan and simmer the chicken until tender
  (approximately 1 hour).  Using a slotted spoon, remove the chicken to
  a warm platter and keep warm while you prepare the sauce.
  
  Strain the remaining pan liquid into a small saucepan and bring to a
  boil. Meanwhile, whisk the milk with the egg yolks, then add, slowly,
  to the strained pan liquid and cook over very low heat until the
  sauce boils, stirring constantly.  Sprinkle in the nutmeg, then stir
  in the crushed walnuts.  Simmer another minute and pour over the
  chicken.  Serve warm.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Pilaf Atzem (Epirus Style)
 Categories: Greek, Poultry, Pilaf
      Yield: 4 servings
 
                                                    Salt & freshly ground pepper
      1    Frying chicken (2-1/2 lbs)*         1    Cinnamon stick (optional)
      4 tb Butter or vegetable oil           1/2 c  Tomato sauce
      1 lg Onion; diced                    1 1/2 c  Raw long-grain white rice
 
  *Note: To make Lamb Pilaf Atzem, substitute 2 lbs. lean lamb chunks
  for the chicken.
  
  Wash, dry and cut the chicken into serving pieces.  In an attractive
  cooking-serving casserole, heat the butter, and saute the chicken and
  the onion, turning the chicken pieces constantly.  Sprinkle with salt
  and pepper, then add cinnamon stick, tomato sauce, and enough water
  to almost cover the meat.  Cover and simmer on top of the stove or
  bake in a moderate oven (350 F) for 40 minutes.  Pour out the liquid,
  measure, and if necessary add enough water to make 3 cups.  Pour back
  into the casserole, add the rice and shake the pan a few times to mix
  the rice in. Continue cooking, uncovered, for 20 minutes longer, or
  until all the liquid has been absorbed by the rice. Remove from the
  heat and drape with a dry towel for 5 minutes.  Serve hot.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken Taverna with Tomatoes
 Categories: Greek, Poultry
      Yield: 6 servings
 
                                               2 lb Canned whole tomatoes
      1    Chicken, cut into pieces            1    Onion; thinly sliced
    1/4 lb Butter                              1 tb Oregano
      2 tb Oil                                 1 ts Marjoram
      1    Lemon (juice only)                  1 ts Savory
      1 ts Salt                                1    Bay leaf
    1/8 ts Pepper                            1/2 c  Red wine
 
  Wash chicken well with cold water.  Combine butter and oil and heat.
  Pour half of it into shallow baking pan and lay chicken in it.  Mix
  strained lemon juice in remaining mixture and baste chicken.
  Sprinkle with salt and pepper.  Bake at 400 F for 30 minutes.
  
  Put tomatoes and remaining ingredients in a pot, bring to a boil and
  pour over chicken.  Reduce oven heat to 350 F and continue baking for
  1 to 1-1/2 hours more.  Serve over a bed of rice pilaf or add any
  kind of parboiled pasta, potatoes, or rice with chicken and bake in
  sauce for the last 1/2 hour of cooking time.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Chicken with Mint
 Categories: Poultry, Greek
      Yield: 6 servings
 
      2 tb Butter                              2 tb Oil
 
  Serving-pieces of chicken for 6 persons Seasoned flour (flour with
  salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated
  rind and juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint
  leaves, chopped fine 1/2 lemon, sliced paper-thin, seeds removed
  
  Dredge chicken in seasoned flour.  In casserole, heat butter and oil
  and brown chicken.  Remove.  Stir 3 Tbs seasoned flour into remaining
  fat; add broth and cook, stirring, until sauce thickens.  Blend rind,
  juice, and sugar; add to sauce along with mint and stir.  Replace
  chicken and spoon sauce over, top with layer of lemon slices.
  
  Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
  
  Serve with: Bulgur Mixed green salad
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Christopsomo Tis Kirias Zinis
 Categories: Greek, Bread
      Yield: 3 servings
 
                                               2 ts Freshly ground cloves
  4 1/2 c  Semolina flour                      3    Oranges
  2 1/4 c  Sugar                               6    Tangerines
      3 tb Freshly ground cinnamon         2 1/2 c  Dried currants
      1 tb Freshly ground anise                1 c  Golden raisins
      1 tb Freshly ground coriander            1 c  Olive oil, mild

MMMMM-----------------------STARTER DOUGH----------------------------
      4 pk Active dry yeast                         - temperature
    1/2 ts Sugar                               4 c  All-purpose flour;
    1/2 c  -Hot water, just above body              -plus extra for kneading
 
  Make the flavoring addition first.  Combine the semolina flour, sugar,
  cinnamon, anise, coriander, and cloves in a bowl and add the finely
  grated zests of the oranges and tangerines.  Squeeze some of the
  oranges and tangerines.  Squeeze some of the oranges and tangerines
  to obtain 1 1/4 cups juice.  Use half this juice to soak the currants
  and raisins for a minimum of 1 hour, preferably overnight.  Put the
  remaining juice in a pan with the olive oil.  Heat until almost
  boiling.  Pour this into a bowl with the semolina and spice mixture
  and stir.  Cover and leave overnight until needed.
  
  Next day, combine the dried yeast with the sugar and hot water in a
  cup. Put the flour in a bowl, making a well in the center.  Pour in
  the yeast mixture.  Squeeze 2/3 cup more orange and tangerine juice,
  warm it, nad add.  Work to a smooth dough, adding more water and warm
  juice if necessary.  Put the dough into an oiled bowl, cover with a
  cloth, and leave to rise in a warm place until almost doubled in size
  - about an hour.
  
  Punch down the dough in a bowl.  Combine the drained currants and
  raisins with the semolina and spice mixture and, working with your
  hands, combine with the dough.  Turn the dough onto a floured surface
  and knead for 10 minutes, adding more flour if the dough is sticky.
  
  Divide the dough into three equal pieces.  Oil 3 loaf pans, each 1-1/2
  quart capacity.  Shape each piece to fit the length of the pan and
  fit them in, so the corners are well filled.  Cover with a cloth and
  leave to rise in a warm place until almost double in size - another
  hour.
  
  Bake in an oven preheated to 350 F for 1 hour and 10 minutes or more;
  the loaves should be rich brown color and make a hollow sound when
  the unmolded bread is thumped on the bottom.  Leave on a rack to
  cool.  The bread will keep for at least 3 weeks.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cous Cous with Lamb
 Categories: Lamb, Garlic, Greek
      Yield: 4 servings
 
MMMMM----------------------------LAMB---------------------------------
  1 1/2 lb Lean Lamb, cut in 1/" chunks        1 sm Butternut Squash, peeled,
      5    Garlic Cloves, peeled                    -seeded & cut in 1/" chunks
      1    Piece of Fresh Ginger, cut          1 sm Egg Plant, cut in 1/" chunk
           -into the same size as the          2    Carrots, peeled, cut in 1/"
           -garlic                                  -chunks
      2 ts Cummin                              1    Ripe Tomato, cut in half,
      2 ts Salt                                     -remove seeds and cut in /"
      2 tb Tomato Paste                             -slices
      2 tb Herresse Sauce                      1 md Zucchini, washed & cut in
      1 lg Onion, peeled and sliced                 -1/" chunks
  1 1/2 lb White Turnips, peeled and           1 cn Chick Peas
           -cut in 1/ cubes or chunks    

MMMMM-------------------------COUS COUS------------------------------
    1/4 ts Pepper                              2 c  Instant Cous Cous
    1/4 ts Salt                                4 oz Dried Figs, cut in /" piece
    1/3    Stick of Unsalted Butter       
 
  >>>>> Lamb <<<<<
  
  Cover lamb with cold water and bring to a boil, drain in colander and
  rinse with cold water. Put lamb in a large dutch oven and add 3 cups
  of water. Puree garlic and ginger together in a blender to make a
  paste. Add to lamb along with the cummin, salt and tomato paste.
  Bring to a boil and boil gently covered for 45 minutes. Add all the
  vegetables except the last 3 ingredients. Bring to a boil and simmer
  for 15 minutes. Add the last 3 ingredients and liquid. Bring to a
  boil for 15 more minutes (gently). Set aside.
  
  >>>>> Cous Cous <<<<<
  
  Bring 1-3/4 cups of water to a boil in a large sauce pan. Add pepper
  and salt, melted butter and cous cous. Stir to coat well. Stir in
  figs and add seasoned water, stir well. Cover and let stand for 10
  minutes. Put in 4 individual dishes. Make a well in the center of
  cous cous and fill with meat and vegetables.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Crispy String Beans
 Categories: Beans, Greek, Pork
      Yield: 4 servings
 
      2 c  Cooking oil                         2 tb Soy sauce
      1 tb Cooking oil                       1/2 tb Sherry
    3/4 lb String beans, trimmed             1/2 tb Sugar
           And cleaned                         4 tb Chicken broth
      1 tb Minced garlic                     1/2 tb Sesame oil
      2 tb Minced pork                         1 tb Minced scallion
 
  1.  Heat 2 cups of the oil in a wok and add the beans. Fry for one
  minute or until soft.  Drain.  2.  In a saute pan, add the remaining
  oil and heat. Add the beans, soy sauce, sherry, sugar, and broth. Add
  the sesame oil and scallion, swirling to heat through. Serve. Our
  beans are extremely crisp, which makes all the difference.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Cuttlefish with Spinach
 Categories: Greek, Fish/sea
      Yield: 6 servings
 
                                                    Freshly ground black pepper
    750 g  Cuttlefish or squid               750 g  Spinach
    1/3 c  Olive oil                           1 c  Chopped spring onions
           Water                             1/2    Lemon (juice only)
           Salt                           
 
  Cuttlefish (soupies) as distinct from squid (kalamaria) are preferred
  for this dish, though either may be used.  Cleaning cuttlefish can be
  a rather messy business as these marine molluscs have an ink sac from
  which the pigment sepia is obtained.  The sac ruptures easily and is
  usually ruptured by the time you purchase them, so don't be put off
  by their colour - the ink rinses off easily.
  
  Rinse cuttlefish or squid and remove head, attached tentacles and
  intestines; discard intestines.  Pull out cuttle bone or fine
  transparent bone if squid is being prepared.  Pull off fine skin and
  rinse.  Remove eyes and beak from head, leave head attached to
  tentacles and pull or rub off skin from tentacles, or as much skin as
  will easily come off.
  
  Slice hood or body into strips.  If squid are large, slice head and
  tentacles - cuttlefish tentacles are usually small and these are left
  intact.  Place prepared cuttlefish or squid in pan and set on medium
  heat. Cover and cook for 15 minutes in its own juice.  Add half the
  oil, just enough water to cover, and salt and pepper to taste, cover
  and simmer gently for 45 minutes or until tender.
  
  Meanwhile trim spinach and wash thoroughly.  Drain well and chop
  leaves and stalks coarsely.
  
  Heat remaining oil in a separate pan and gently fry spring onion until
  soft, add spinach and stir over heat until it wilts.  Add spinach
  mixture to cuttlefish or squid with lemon juice and adjust seasonings
  with salt and pepper.  Cover and simmer for further 10-15 minutes.
  Serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dolmadakia (Stuffed Grapeleaves with Rice)
 Categories: Appetizers, Vegetarian, Rice/grains, Greek
      Yield: 75 servings
 
     16 oz Grape leaves                             - or more, to taste
    3/4 c  Extra virgin olive oil                   Dill; very finely chopped
      3    Onions; more if desired         1 3/4 c  -Hot water
           (shredded or minced finely)       3/4 ts Salt
  1 3/4 c  Rice                              1/4 ts Pepper
      1    Lemon, juiced                  
 
  Sautee the onion with half the oil. Add the rice and let cook for a
  few minutes. Add the dill, the hot water and salt and pepper. Boil
  for about 5 minutes. Let it cool.
  
  Steam the grape leaves and rinse with plenty of water in a collander.
  
  Wrap the rice mixture with the grape leaves. This is the most
  difficult and time consuming part, although after you are through it
  a couple of times you enjoy it the most. It is better if two people
  work on it simultaneously, talking, joking etc. You want to make them
  small in size (about 1-2 inches.) Do not hesitate to cut big leaves
  in half. Discard the central stem of these leaves and if you can
  reduce (with a sharp knife) any other tough stems it would be good.
  You want to wrap the rice very tightly. You place the rice in one
  end, fold from the short end and the two sides and then roll while
  pushing the rice downwards to pack it really tight. You have to do it
  a couple of times to understand. If they are not tightly packed they
  will unroll later. Also be careful to wrap totally, do not leave any
  holes.
  
  You arrange the dolmadakia in a casserole, tightly. Make more than one
  layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups
  of hot water. Cover them with a plate or something to keep them in
  place. Let them simmer for 35 minutes.
  
  Serve then cold, with strained yogurt or taramosalata. Enjoy.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dolmades Yialandzi (Stuffed Grapevine Leaves)
 Categories: Appetizers, Vegetarian, Greek
      Yield: 60 servings
 
    3/4 c  Olive oil                         1/2 bn Fresh parsley; chopped
    1/2 sm Onion; chopped                  1 1/2    Lemons (or more), juice only
      8    Scallions; chopped fine                  Salt & freshly ground pepper
      2 lg Garlic cloves; chopped              1 c  Hot water
      1 c  Raw long-grain rice                 1 lb Jar grapevine leaves
      1 bn Fresh dill; chopped            
 
  Heat the 1/2 cup oil in a skillet.  Add the onion and scallions and
  saute for about 5 minutes, until soft and transparent.  Add the
  garlic and cook for a few minutes, then add the rice, dill, parsley,
  lemon juice, salt, pepper, and remaining 1/4 cup olive oil.  Stir
  well, then add the hot water.  Cover and simmer about 5 minutes.
  Remove from the heat and cool.
  
  Meanwhile, carefully remove the grapevine leaves from the jar,
  leaving the brine in the jar.  Wash grapevine leaves thoroughly and
  drain, then with a sharp knife cut the heavy stems from the leaves.
  (If using fresh grapevine leaves use the same procedure, parboiling
  leaves for 5 minutes when not tender, then drain.)  Line an enameled
  pan with a few heavy grapevine leaves and set aside.  To stuff a
  grapevine leaf, put it on your working surface rough side up and stem
  end near you, and place a teaspoonful of the rice mixture near the
  stem end.  Using both hands, fold the part of the leaf near you up
  and over the filling.  Then fold the right side of the leaf over the
  filling, then the left side, and roll tightly and back away from you
  and toward the pointed end of leaf.  Place the "dolma", seam side
  down, in the prepared pan.   Continue stuffing grapevine leaves until
  the mixture has been used.  (If any grapevine leaves remain, replace
  in the reserved brine for future use.)  Place an inverted plate on
  the dolmades, then add enough water to cover the dolmades (about 1 to
  1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and
  simmer as slowly as possible for 1-1/4 hours, then taste one to see
  if the rice is tender, and continue cooking slowly if necessary.
  Cool, then chill. Serve cold, as an appetizer or as an entree.
  
  Note:  An important variation, particularly in Macedonia and Thrace:
  add a few tablespoons of raisins and pine nuts to the filling when
  adding the rice.  Also, you may vary the size of dolmades as you wish
  by adding 1-1/2 teaspoons of the filling.  However, be consistent to
  allow them to cook at the same rate.  They may be stored in the
  refrigerator for a week or so.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Dolmas (Greek Stuffed Grape Leaves)
 Categories: Greek, Rice/grains, Appetizers
      Yield: 50 servings
 
      1 c  Long-grain white rice             1/2 c  Pine nuts
      1 c  Plus 3 Tbsp olive oil               1 ts Ground cinnamon
      1 c  Finely chopped yellow onion       1/2 ts Ground allspice
      3    Green onions, including           1/2 ts Salt
           -green tops, finely chopped       1/4 ts Freshly ground black pepper
    1/4 c  Minced fresh parsley               16 oz Jar grape leaves
      2 tb Minced fresh mint              
 
  Servings: makes about 50 dolmas
  
  Several stems of fresh parsley About 3/4 cup freshly squeezed lemon
  juice About 1 cup homemade chicken stock, canned chicken broth, or
  water, heated Additional freshly squeezed lemon juice Grated or
  minced lemon zest for garnish
  
  Wash and drain rice.  Heat 3 Tbsp of the olive oil in a skillet over
  medium-high heat.  Add the yellow onion and saute until soft but not
  brown, about 5 minutes.  Transfer to a mixing bowl and add the
  drained rice, 1/2 cup of the remaining olive oil, green onions,
  parsley, pine nuts, cinnamon, allspice, salt, and pepper.  Set aside.
  
  Rinse the grape leaves under running cold water to removes as much
  brine as possible, pat dry, and stack on a plate.  Place 1 leaf at a
  time, shiny side down, on a flat work surface.  Cut off and discard
  the tough stem end. Spoon about 1 Tbsp of the rice mixture in the
  center near the base of the leaf.  Fold the stem end over to cover
  the filling, fold both side inward lengthwise and then tightly roll
  leaf toward pointed tip end to form a compact packet.  Repeat with
  the remaining leaves and filling.
  
  Pour about 2 Tbsp. of the remaining olive oil in the bottom of a
  large pot and strew with a layer of parsley stems to prevent grape
  leaves from sticking.  Arrange the stuffed leaves, seam side down and
  almost touching, on top of the parsley, making as many layers as
  necessary.  Drizzle the remaining 5 Tbsp olive oil, the lemon juice,
  and 1/2 cup stock, broth, or water over the leaves.  Top with a
  heat-resistant plate and weight with a heavy can to keep leaves from
  unwinding during cooking.  Cover the pot, bring to a gentle boil,
  reduce the heat to low, and cook until rice is tender, about 1 hour.
  During cooking, add a little heated liquid as needed to keep dolmas
  moist.  Remove from the heat and cool in the pot.
  
  Sprinkle with lemon juice to taste, garnish with lemon zest, and
  serve at room temperature.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Domates Dolmast
 Categories: Greek
      Yield: 4 servings
 
      4 md Tomatoes                            1 c  Cooked long-grain rice (hot)
      1 tb Plus 1 tsp. olive or                1 oz Pignolias (pine nuts),
           -vegetable oil, divided                  -lightly toasted
    1/2 c  Diced onion                         1 tb Each chopped fresh Italian
      1    Garlic clove, minced                     -(flat-leaf), parsley, and
    1/4 c  Dried currants                           -mint
      1 ts Salt                                2 ts Sunflower seed
    1/8 ts Pepper                              1 tb Plain dried bread crumbs
 
  Cut thin slice from stem end of each tomato; reserve slices. Set a
  sieve over a bowl. Scoop out pulp from tomatoes and place pulp in
  sieve to drain; set shells upside down on paper towels and let drain.
  Discard seeds from tomato pulp; reserve liquid. Chop pulp and set
  aside.
  
  In small nonstick skillet heat 2 teaspoons oil; add onion and garlic
  and saute until onion is golden. Stir in currants, salt, pepper, and 2
  tablespoons of reserved tomato liquid; remove from heat and stir in
  rice, nuts, parsley, mint, and sunflower seed.
  
  Preheat oven to 375 degrees F. In 8 x 8 x 2-inch baking dish set
  tomato shells upright; spoon 1/4 rice mixture into each tomato and
  top each with reserved tomato slice. Brush 1/2 teaspoon oil over each
  tomato and pour remaining tomato liquid into baking dish (to prevent
  sticking). Sprinkle each tomato with 3/4 teaspoon bread crumbs and
  bake until filling is hot and skin begins to split, about 30
  minutes.Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Domates Yemistes (Stuffed Tomatoes)
 Categories: Greek, Veal
      Yield: 6 servings
 
                                             1/2 lb Lean lamb or veal, ground
     12    Firm, ripe tomatoes               1/4 c  Dry white wine
           Salt                              1/4 c  Water
           Granulated sugar                    6 tb Raw long-grain white rice
      3 tb Olive oil or butter                      Tomato juice (if necessary)
      1 md Onion; finely chopped                    Freshly ground pepper
      2    Garlic cloves; chopped              2    Sprigs fresh mint or basil
    1/4 c  Chopped fresh parsley               1 pn Grated nutmeg
 
  Wash the tomatoes, then turn each stem-side down, and with a sharp
  knife carefully cut the end now up to make an opening or "cap" being
  careful not to detach the cap entirely.  With a small spoon,
  carefully, without breaking the outer skin of the tomatoes, scoop the
  pulp into a bowl. Place the tomato shells in a baking-serving dish
  large enough to support them touching.  Sprinkle the inside of the
  shells with salt and sugar.
  
  Meanwhile, prepare the stuffing.  Heat the oil in a heavy skillet and
  add the onions.  Cook over moderate heat until soft and transparent,
  then add the garlic and parsley, and blend.  Add the meat, mashing
  with a fork, then add the wine and water, cover, and simmer for a few
  minutes.  Add the rice and tomato pulp and stir.  (Tomato juice may
  be added if necessary, since the mixture should provide enough liquid
  for the rice to absorb.) Cover the skillet and simmer about 7
  minutes, then add salt, pepper, mint or basil, and nutmeg.  Taste for
  seasoning. Remove from heat, and fill the tomatoes up about
  two-thirds of the way with the stuffing and liquid. Cover with tomato
  caps, brush with oil.  Bake in a moderate oven (350 F) until the rice
  is tender (approximately 50 minutes to 1 hour), basting inside the
  tomatoes with liquid released by them.  Serve warm.
  
  Note: For Tomatoes stuffed with Rice, use 1 1/4 cups raw long-grain
  white rice instead of the meat and rice in the above recipe,
  eliminate the wine, and include with the other seasonings a few
  tablespoons each of black raisins and 2 tablespoons pine nuts, if
  desired.  Rice in baked stuffed dishes takes much longer to cook then
  over a burner.  Stuffed green peppers, also popular in Greece, can be
  made the same way with an entirely different flavor.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Domatosoupa Me Spaghetti
 Categories: Soups/stews, Vegetarian, Pasta, Greek
      Yield: 2 servings
 
    455 g  Tinned tomatoes, sieved            60 ml Olive oil
      2    Celery sticks, chopped                   Sea Salt
      1    Onion, chopped                           Black pepper
      1    Large carrot, chopped              22 g  Wholemeal spaghetti 1" bits
      1    Medium potato, diced           
 
  Put the tomatoes in a saucepan Add 1.8l of water Add the celery,
  onion, carrot, oil, salt and pepper. Simmer for 30 minutes then add
  the spaghetti Serve when the spaghetti is cooked (about 10-15 minutes)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fakes Xithati ( Sour Lentil Soup)
 Categories: Greek, Soups/stews
      Yield: 6 servings
 
    1/2 l  Brown lentils                     1/2 dl Cold water
      2 l  Water                               1 tb Flour
    1/4 l  Finely chopped spring onions      1/2 dl Vinegar (or to taste)
      1    Garlic clove (opt.); crushed             Salt
    1/2 dl Finely chopped coriander *               Freshly ground black pepper
    3/4 dl Olive oil                      
 
  *Note: Finely chopped parsley may be substituted for coriander leaves.
  
  Wash lentils in several changes of cold water, or place in a sieve
  and run water through them.  Drain.
  
  Put lentils in a large pot with 8 cups water, spring onion, garlic if
  used, oil and coriander or parsley (or a combination of the two if
  preferred). Bring to the boil, cover pan and simmer on low heat for 1
  hour or until lentils are soft.
  
  Put water and flour in a screw top jar, seal and shake until
  thoroughly combined.  This prevents lumps forming.  Pour this
  gradually into boiling soup, stirring constantly, until thickened
  slightly.  Add vinegar and salt and pepper to taste.  Return to the
  boil, boil gently for 5 minutes, then serve hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fasoulada
 Categories: Soups/stews, Vegetarian, Greek
      Yield: 2 servings
 
    170 g  Haricot beans                     100 ml Olive oil
    1/2    Chopped leek                             Sea Salt
      1    Chopped carrot                           Black pepper
      1    Chopped onion                     1/8 ts Paprika
      1    Chopped celery stick                1    Small potato
    220 g  Canned tomatoes                
 
  Soak the beans overnight. Rinse and then add water. Boil and cook for
  15 minutes.
  
  Change the water and boil, then simmer until the beans show signs of
  splitting.
  
  Pass the tomatoes through a sieve and add to the beans with the other
  ingredients.
  
  Add more water if needed and simmer until the vegetables and beans are
  tender.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fassoulada ( Greek Bean Soup )
 Categories: Greek, Soups/stews, Vegetarian, Beans
      Yield: 8 servings
 
      1 lb Dried navy beans                    1 c  Chopped, drained tomatoes
      2    Onions; chopped                     1    Bay leaf
      2    Celery stalks with leaves           2    Sprigs fresh mint or thyme
           - chopped                                Salt & freshly ground pepper
      2    Carrots; scraped & diced          1/3 c  Olive oil
      4    Sprigs fresh parsley;chopped   
 
  Wash beans and soak overnight in cold water.  The next day, in a soup
  kettle, bring the beans to a boil in the soaking water.  Skim off the
  foam, then add the remaining ingredients, cover, and simmer gently
  until the beans are tender, about 3 hours.  Serve hot.
  
  Note: Less frequently, the soup is pureed through a sieve.  Also, you
  may add the herbs during the last hour or so of cooking, if you wish.
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fava Bean Salata
 Categories: Greek, Beans
      Yield: 8 servings
 
  1 1/2 c  Dried fava or butter beans               Sea salt; to taste
           - soaked overnight in water       1/2 ts Freshly ground black pepper
    1/3 c  Extra-virgin olive oil                   - or more to taste
    1/2 c  Finely chopped onion                1 sl Coarse-grain bread
      1    Garlic clove; finely chopped             - crust removed, and soaked
    1/3 c  Finely diced carrot                      - for 5 minutes in:
    1/3 c  Finely diced celery                 2 tb Olive oil; (or to taste)
      1    Bay leaf; crumbled                  1 sm Lemon; juiced
  2 1/2 tb Minced flat-leaf parsley      

MMMMM------------------------FOR SERVING-----------------------------
      1 pn Paprika; (generous)            
 
  Drain the dried beans and place in large saucepan with cold water to
  cover. Bring slowly to a boil, drain and rinse.  Rinse out the
  saucepan, return the beans to the pan, and add cold water to cover by
  3 inches. Bring to a boil, reduce the heat, cover, and gently simmer
  25 to 30 minutes, or until soft.  Drain, reserving 1/2 cup of the
  cooking liquid. Remove the fava bean skins with your fingers and
  spread the beans between layers of paper towels to dry.
  
  Or use canned fava beans,rinsed and skins removed. Retain 1/2 cup of
  liquid from can.
  
  Heat 2 tablespoons of the olive oil in a large heavy skillet.  Saute
  the onion, garlic, carrot, celery, and bay leaf over medium-low heat
  for 15 to 20 minutes, or until dark golden brown, stirring
  occasionally with a wooden spoon.
  
  Transfer all, beans and vegetables to a food processor or blender
  container and add the bread.  With the machine running, add about two
  thirds of the lemon juice and 2 tablespoons of the olive oil, and
  process until thick and smooth.  Add a few tablespoons of water if
  the puree seems too thick, and add salt, pepper, olive oil, and/or
  lemon juice to taste.
  
  Serve on a platter, sprinkled with the remaining parsley and olive
  oil and the paprika.
  
  To make the traditional way:  Pound the cooked vegetable-bean mixture
  and the bread in a large wooden mortar for 5 minutes.  Slowly add
  about two thirds of the lemon juice and then 3/4 cup of the olive
  oil.  Pound for 5 minutes longer, and add salt, pepper, olive oil,
  and/or lemon juice to taste.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fig Preserves (Syko Glyko)
 Categories: Fruits, Preserve, Greek
      Yield: 25 servings
 
                                               3 c  Water
     50 sm Green figs                          1 tb Lemon juice
           Blanched almonds (optional)         1    Strip of grapefruit peel
      3 c  Sugar                                    -OR- lemon peel
 
  Wash figs and trim stems.  Place figs in a large pan and cover with
  boiling water.  Bring to a the boil and boil gently, uncovered, for
  15 minutes. Drain and rinse with hot water.  Return to pan and cover
  again with boiling water.  Repeat boiling and draining process four
  times in all. Cook until figs are tender after last change of water
  (about 1 hour's cooking in all).
  
  Drain figs, rinse with cold water and spread out on paper towels to
  dry.
  
  Insert a whole or split almond into base of each fig if desired.
  
  In a clean pan bring sugar and water to the boil.  Add lemon juice and
  grapefruit or lemon peel and boil for 10 minutes.  Add figs and boil
  over moderate heat for 10 minutes, skimming when necessary.  Cover
  pan and leave overnight.
  
  Next day bring pan contents slowly to the boil and boil gently until
  syrup is thick when tested.  Put figs and syrup into sterilised jars,
  seal and store in a cool place.
  
  Testing syrup:  Drip a little syrup onto a cold plate.  If drops do
  not spread, syrup is ready.  If you have a sugar thermometer, cook to
  a temperature of 105 C (220 F).
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Filo Pastry
 Categories: Greek, Bread
      Yield: 6 servings
 
  2 2/3 c  Unbleached flour                    2 tb Olive oil
      1 ts Salt                                     Cornstarch, for dusting
    1/2 c  Warm water                               -pastry board
 
  Sift flour and salt into bowl. Gradually add water to make a stiff
  dough. Turn onto pastry board.
  
  Place the oil in a bowl and spread a little of it on the palms of your
  hands. Knead the dough, gradually adding more oil until you have a
  smooth, elastic ball. Roll the ball of dough in the remaining oil to
  cover all sides. Place in a bowl, cover with a cloth, and allow to
  stand in a warm place for about 2 hours.
  
  Divide the dough into 10 parts and roll to 1/4-inch thickness on a
  pastry board dusted with cornstarch. Cover with a cloth and let set
  for 10 minutes.
  
  Cover a table or counter top with a smooth cloth and lift rolled
  dough onto it. Put your hands, palms down, under the dough and gently
  stretch the dough with the backs of your hands, working your way
  around the table until the dough is stretched as thin as tissue
  paper. For moist filo, using scissors, cut dough immediately into
  desired size pieces; if you prefer dry filo, allow it to stand for
  about 10 minutes before cutting.
  
  Yields 10 12x16-inch sheets.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Finikia (Semolina Honey Cookies)
 Categories: Greek, Cookies
      Yield: 60 servings
 
                                           1 1/2 c  Fine semolina (farina)
    125 g  Butter                              1 ts Ground cinnamon
    1/2 c  Caster sugar                        1 pn Ground cloves
      1    Orange (grated rind only)         1/2 c  Orange juice
    1/2 c  Corn or peanut oil                       Toasted sesame seeds *OR*
  2 1/2 c  Plain flour                              Chopped walnuts
      4 ts Baking powder                 

MMMMM---------------------------SYRUP--------------------------------
      1 c  Water                               1    Piece of cinnamon bark
      1 c  Sugar                               2 ts Lemon juice
    1/2 c  Honey                          
 
  Makes: 60 Oven temperature: 180 C (350 F) Cooking time: 25 minutes
  
  Cream butter, sugar and orange rind until light and fluffy. Gradually
  add oil and continue to beat on high speed until mixture thickens to
  whipped cream consistency.  Sift flour and baking powder twice and
  combine with semolina and spices.  Gradually add to creamed mixture
  alternately with orange juice.  When combined knead with hand to form
  a firm dough.
  
  Shape tablespoonfuls of dough into ovals, place on ungreased baking
  sheets and pinch ends to form torpedo shape.  Bake in a moderate oven
  for 25 minutes until golden brown and crisp.  Cool on baking sheets.
  
  In a pan stir water and sugar over heat until sugar dissolves.  Add
  honey, cinnamon bark and lemon juice and bring to the boil.  Boil
  over medium heat for 10 minutes and remove cinnamon.
  
  While syrup is boiling, dip cookies in 3 at a time, turn over in
  syrup, then remove to a rack placed over a dish. Repeat with number
  required for serving.  Store remainder in a sealed container for
  later dipping.
  
  Sprinkle dipped cookies with sesame seeds or chopped walnuts and
  serve.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fish Piquant - Psari Savore
 Categories: Greek, Fish/sea
      Yield: 6 servings
 
                                                    - finely chopped
      1 kg Fish                                1 ts Rosemary spikes
           Seasoned flour                    1/4 c  Wine vinegar
           Oil for frying                    1/4 c  Dry white wine or water
      3    Garlic cloves;                 
 
  Any fish suitable for frying may be used - whole fish, fish slices or
  fillets.
  
  Coat with seasoned flour and shallow fry in hot oil until golden
  brown and cooked through.  Drain on absorbant paper and place in a
  single layer in a serving dish.  Keep hot.
  
  Drain most of the oil from the pan, leaving about 1 tablespoon.
  Return pan to heat and add garlic, rosemary and 3 teaspoons of the
  seasoned flour. Stir well and cook until flour is golden.
  
  Remove pan from heat and pour in vinegar, swirling pan contents to
  blend. Return to heat and stir in wine or water.  Let sauce bubble
  gently for 1 minute.  Pour over sauce and serve immediately.
  
  Note: Trout is exceptionally good prepared this way.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Fish Soup (Kakavia)
 Categories: Soups/stews, Greek, Fish/sea
      Yield: 8 servings
 
                                               1 c  Chopped carrot
  1 1/2 kg Fish trimmings                      1 c  Chopped celery (with leaves)
      3 l  Water                             1/2 c  Olive oil
           Salt                                2 c  Chopped, peeled tomatoes
           Whole peppercorns                   2    Bay leaves
      2 lg Onions; chopped                     4    Sprigs parsley
      2    Garlic cloves; crushed              1    Sprig thyme
      2    Leeks (optional)                  750 g  Potatoes; peeled & sliced
           -- white part only                       Parsley; chopped

MMMMM-----------------------FISH (SEE NOTE----------------------------
  1 1/2 kg Mixed whole fish                  500 g  Large green prawns
    500 g  Green lobster tails                 2 tb Lemon juice
 
  Obtain from the fishmonger fish trimmings such as heads and backbones.
  Rinse well and place in a large pot.  Add water, salt and 1/2 teaspoon
  peppercorns and simmer for 2 hours.  Strain stock and reserve.
  
  Gently fry onion, garlic, chopped leeks, carrots and celery in oil
  for 10 minutes.  Add chopped tomatoes, herbs tied into a bunch and
  reserved fish stock.  Season well with salt and freshly ground
  pepper.  Cover and simmer for 30 minutes.   Add potatoes and boil for
  5 minutes.
  
  Reduce heat, add fish pieces and simmer 3 minutes, then add lobster
  pieces and prawns and simmer for 7-10 minutes until prawns turn pink
  and lobster meat is cooked.  Do not boil when shellfish are added for
  they will toughen.
  
  Pile fish, shellfish and potatoes in a serving dish, sprinkle with
  chopped parsley and keep hot.
  
  Serve soup in a tureen as a first course with crusty bread, then
  follow with seafoods and potatoes served with lemon wedges and a
  cruet of olive oil.  Alternatively soup, potatoes and seafoods may be
  served together in deep plates.
  
  NOTE: Fish and shellfish preparation: Fish suitable are snapper,
  mullet, eel, whiting, john dory and bream.  Cut into 5 cm (2 inch)
  slices and sprinkle with lemon juice.  Add heads and trimmings to
  fish stock.  Cut rinsed lobster tails into 5 cm (2 inch) pieces with
  shell on.  Shell and de-vein prawns.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Flaming Greek Cheese
 Categories: Greek, Cheese/eggs, Appetizers
      Yield: 1 servings
 
      1    Kasseri or Kefalotere                    Butter or margarine
           Ice water                                Lemon juice
           Flour                                    Cognac
 
  Cut Casseri cheese into 1/2-inch slices, allowing about 4 ounces for
  each serving. Chill slices in ice water. Pat dry and dust with flour.
  For each serving, melt 3 tablespoons butter until it sizzles but does
  not brown. Add cheese slices and saute quickly on both sides. Do not
  overcook or cheese will melt and stick to pan. For each serving,
  squeeze juice of 1/2 lemon into skillet and sprinkle with a few drops
  of Cognac. Ignite. Serve cheese when flames die down.
  
  A Los Angeles hostess and restaurateur developed this recipe some
  years ago for one of her restaurants.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Flogheres (Almond Pipes)
 Categories: Greek, Cookies
      Yield: 8 servings
 
      4 lg Filo pastry sheets                1/4 ts Salt
    1/2 c  Melted butter                       1    Egg, well-beaten
    1/2 lb Toasted sliced almonds              1 ts Orange peel
    1/4 c  Sugar                             1/2 ts Ground cinnamon
 
  Cinnamon Honey Syrup (recipe below)
  
  Brush filo sheets with 1/4 cup butter - stacking sheets on a large
  chopping board or counter top.  Combine almonds, sugar, salt, egg,
  orange peel, cinnamon and remaining butter in a small bowl.  Spread
  over top of filo sheets.  Beginning with longer side, roll tightly
  into one long roll. Tuck ends in well.  Place in an ungreased, metal
  baking pan. Slice into 8 portions.  Spread portions out slightly so
  that heat can circulate between rolls.  Bake in a moderately hot oven
  (375 degrees F) 45 to 50 minutes until top filo is deep golden brown
  and nuts at side look well-toasted. Remove from oven and pour hot
  Cinnamon Honey Syrup over rolls at once until sizzling stops.  (Do
  not pour syrup over after sizzling stops or rolls will be too sticky.)
  
  Cinnamon Honey Syrup: 1 cup honey 1 cup sugar 1 cup water 1 tsp
  orange peel 1/2 tsp    ground cinnamon 1 Tbsp lemon juice
  
  Combine honey, sugar, water, orange peel, and cinnamon in a small
  saucepan. Cook, stirring constantly, until mixture boils.  Simmer 20
  minutes. Stir in lemon juice just before pouring over pastry.
  
  Makes 8 servings.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Funstival Koulouria
 Categories: Greek
      Yield: 50 servings
 
    1/2 lb Butter                              6 ts Baking powder
  1 1/2 c  Sugar                               6 c  Flour
      1 ts Vanilla                             1    Egg yolk for glaze
      6    Eggs                              1/3 c  Sesame seeds
 
  From 'The Way Yia Yia Did It' published by St.  Sophia Greek Orthodox
  Church in San Antonio, named after their annual 'Funstival'
  
  Cream butter with sugar in an electric mixer, adding sugar slowly.
  Beat 20 minutes or until the consistency of whipped cream. Add
  vanilla, then eggs one at a time.  Beat well after each addition.
  Take from mixer. With a wooden spoon or rubber spatula, fold in 4
  cups of flour sifted together with baking powder. Knead in remaining
  flour, 1/2 cup at a time, until a soft non-sticky dough is achieved.
  If large eggs are used, a little more flour may be needed.  Pinch off
  dough the size of a walnut and roll pencil thin, fold in half side by
  side and twist. Brush with beaten egg yolk and press sesame seeds on
  each piece. Place on cookie sheets and bake at 350 degrees for 30
  minutes or until golden brown.
  
  Makes 50 to 60 cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Galaktoboureko
 Categories: Greek, Dessert
      Yield: 20 servings
 
      6 c  Milk                                1 tb Butter
      1 c  Fine semolina                      12    Commercial filo sheets
  3 1/2 tb Cornstarch                        3/4 c  Butter; melted & hot
      3 c  Granulated sugar                    1 c  -Water
    1/4 ts -Salt                               1    Lemon or orange (peel only)
      6    Eggs                                2 tb Fine brandy or cognac (opt.)
      1 ts Vanilla extract; opt           
 
  In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a
  boil; do not allow it to scorch.  Meanwhile, sift the semolina,
  cornstarch, 1 cup of the sugar, and salt together and gradually add
  to the boiling milk, stirring constantly with a wooden spoon.  Cook
  slowly over medium heat until the mixture thickens and comes to a
  full boil, then remove from the heat. Beat the eggs on high speed of
  an electric mixer. Gradually add 1/2 cup sugar and continue beating
  until very thick and fluffy, about 10 minutes, then add the vanilla.
  Stirring constantly, add eggs to the hot pudding. Partially cover the
  pan and allow to cool.  Butter a 9 x 12 x 3-inch baking pan and cover
  the bottom with 7 sheets of the filo, brushing butter generously
  between each and making sure that a few sheets come up the pan sides.
  Pour the custard into the pan over the filo. Cover with the 5
  remaining sheets, brushing butter between each and on the surface.
  With the tip of a very sharp knife, score the top filo sheets into
  square or diamond shapes, being careful not to score as deeply as the
  custard. Bake on the center rack of a moderate (350 F) oven for 40 to
  45 minutes, until crisp and golden chestnut in color and the custard
  is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the
  water and lemon or orange peel for 5 minutes.  Add the brandy or
  Cognac, if desired, and set aside. Remove the galaktoboureko from the
  oven and set on a cake rack.  Spoon the hot syrup over the entire
  galaktoboureko, particularly the edges. Cool thoroughly before
  cutting and serving.  Store in the refrigerator. From: "The Food of
  Greece" by Vilma Liacouras Chantiles.  Avenel Books, New York.
  Source:                I-Cooking
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Galatoboureko
 Categories: Greek, Dessert
      Yield: 12 servings
 
                                               1    Piece of cinnamon bark
      4 c  Milk                                1 pn Salt
    3/4 c  Sugar                               5    Eggs; lightly beaten
    3/4 c  Fine semolina                       1 ts Vanilla essence
    1/4 c  Butter                             10    Fillo pastry sheets
    1/2    Lemon; rind grated                3/4 c  Unsalted butter; melted

MMMMM---------------------------SYRUP--------------------------------
      1 c  Sugar                               1    Piece of cinnamon bark
    3/4 c  -Water                              2 ts Lemon juice
 
  Cooking time: 1 hour Oven temperature: 180C (350F)
  
  Mix milk, sugar, semolina, butter, lemon rind, cinnamon bark and salt
  in a heavy-based saucepan and heat until thickened, stirring
  constantly.  Let custard bubble gently over low heat for 5 minutes.
  
  Take from heat and remove cinnamon.  Cover with a piece of buttered
  paper to prevent skin forming.  When cool, blend in eggs and vanilla.
  
  Butter a 33 x 23 cm (13 x 9 inch) oven dish.  Place half of the filo
  pastry sheets in the dish, brushing each sheet with the melted butter.
  
  Pour in custard and top with remaining sheets, again brushing each
  with butter as it is placed in postition.  Brush top with remaining
  butter and score through top sheets of filo in 8 cm (3 inch) squares
  or diamonds. Sprinkle top lightly with water.
  
  Trim edges and bake in a moderate oven for 45 minutes until pastry is
  golden brown and custard is set when tested with a knife.  Remove
  from oven and cool thoroughly in the dish.
  
  Dissolve sugar in water over low heat, increase heat to medium and
  bring to the boil.  Add cinnamon bark and lemon juice and boil for 10
  minutes.
  
  Cool syrup to lukewarm before straining and pouring over the cool pie.
  Leave until cold before serving.
    
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garides Kokkiyia Me Feta (Shrimp & Feta in Shells)
 Categories: Greek, Fish/sea
      Yield: 6 servings
 
                                             1/4 c  Chopped fresh parsley
      2 lb Large shrimp                        2 tb Chopped fresh basil or dill
    1/2    Lemon (juice only)                  2    Garlic cloves; crushed
      1    Onion or shallot; minced                 Salt & freshly ground pepper
      3 tb Vegetable oil or butter           1/2 lb Feta cheese
    1/2 c  Tomato sauce                             Fresh basil leaves
      3    Tomatoes                                 (or parsley) for garnish
           - peeled, chopped & drained    
 
  Shell and devein shrimp. Wash and drain, then sprinkle lightly with
  lemon juice. Heat the oil or butter in a frying pan and cook the
  onion until soft. Add the tomato sauce, chopped tomatoes, herbs,
  garlic, and salt and pepper to taste. Simmer for 25 minutes, then
  remove from the heat and strain.
  
  Butter large scallop or other shells, or individual ovenproof dishes,
  and spoon a little sauce into each. Fill with the shrimp and spoon
  the sauce over, then crumble the feta over the top. Set into a baking
  pan and bake for 15 or 20 minutes in a moderate oven (350 F), or
  until the shrimp is cooked and the cheese melted. Garnish with fresh
  basil or parsley and serve hot.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garides Tourkolimano (Greek Shrimp)
 Categories: Greek, Fish/sea
      Yield: 6 servings
 
                                               3 lg Tomatoes; peeled, in wedges
      3 lb Raw large shrimp                    1 ts Oregano
    1/2 c  Lemon juice                              Salt & pepper
    1/2 c  Butter; whipped                     1 lb Feta cheese, crumbled
      1    Garlic clove; minced              3/4 c  Cream sherry
      1 c  Chopped green onion tops       
 
  Peel and devein shrimp.  Sprinkle with lemon juice and set aside.
  
  Melt butter in large skillet.  Saute garlic, green onion tops and
  tomato wedges.  Add shrimp and season with oregano, salt and pepper
  to taste. Turn shrimp frequently and saute until pink.  Add feta
  cheese and cream sherry. Bring to boil and cook 3 to 4 minutes.
  Remove shrimp carefully to casserole.  Spoon cheese-sherry mixture
  over shrimp.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Garithes Yiouvetsi (Baked Prawns)
 Categories: Greek, Fish/sea
      Yield: 6 servings
 
                                             1/2 c  Dry white wine
      1 kg Large uncooked prawns             1/4 c  Chopped parsley
      1 md Onion; finely chopped             1/2 ts Dried rigani or oregano
    1/2 c  Olive oil                                Salt
      1 c  Chopped spring onions                    Freshly ground pepper
      2    Garlic cloves; crushed            125 g  Feta cheese
      2 c  Chopped, peeled tomatoes       
 
  Serves: 6 Oven temperature: 250 C (500 F) Cooking time: 50 minutes
  
  Shell prawns, leaving last segment of shell and the tail intact.
  De-vein and rinse.  Drain and dry with paper towels and refrigerate
  until required.
  
  In a pan gently fry onion in oil until transparent, add spring onion
  and garlic and cook 2 minutes longer.  Add tomatoes, wine, most of
  the parsley, rigani and salt and pepper to taste.  Cover and simmer
  gently for 30 minutes until thick.
  
  Spoon half of the tomato sauce into 6 individual oven dishes or 1
  large oven dish.  Add prawns and spoon remaining sauce over them.
  Coarsely crumble feta cheese and sprinkle on top.
  
  Cook in a very hot oven for 10-12 minutes until prawns are pink and
  the feta melted and lightly browned.  Sprinkle with remaining parsley
  and serve immediately as a first course with crusty bread.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Glace' Baklava
 Categories: Greek, Dessert
      Yield: 48 servings
 
                                               1 lb Mixed glace' fruit
      4    Eggs                                     - finely chopped
      1 lb Blanched almonds                1 1/2 c  Sugar
           - finely chopped                    1 lb Phyllo pastry sheets
  1 1/2 c  Sugar                               1 lb Sweet butter; melted

MMMMM---------------------------SYRUP--------------------------------
      3 c  Sugar                             1/2    Lemon (juice only)
      2 c  Water                               1    Cinnamon stick
 
  Beat eggs until light.  Fold in almonds and sugar.  Stir in fruit.
  Take 2 sheets of phyllo pastry, brush one at a time with melted
  butter, and place one on top of the other.  On the long end of the
  phyllo sheet spread some of the fruit-and-nut mixture in a band about
  1 inch wide.  Fold in ends and roll like a jelly-roll.  Place on a
  cooky sheet and brush top with melted butter.  Make diagonal slits
  along the whole length, about 1 1/2 inches apart, being careful not
  to cut all the way through.  Continue making the rolls until all nut
  mixture is used.  Bake in a preheated 350 F oven for about 1 1/2
  hours or until golden brown.  Cut pieces through entire roll. Dip hot
  baklava pieces in cold syrup and drain well.
  
  Syrup: In a saucepan, combine all ingredients.  Bring to a boil and
  boil for 20 minutes.  Cool.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Goat Cheese & Spinach Turnovers
 Categories: Cheese/eggs, Greek, Bread
      Yield: 12 servings
 
      1 tb Olive oil                           3 tb Grated parmesan cheese
    1/2 c  Diced red onion                   1/2 ts Minced fresh rosemary or 1/4
      2    Garlice cloves, minced                   -tsp dried, crumbled.
      2 bn Fresh spinach, stemmed,           1/2 ts Grated lemon peel
           -chopped                            4    Frozen phyllo pastry sheets,
      2 oz Soft fresh goat cheese (such             -thawed
           -as Montrachet)                   1/2 c  (1 stick) unsalted butter,
    1/3 c  Toasted pine nuts                        -melted
  
  Makes 12
  
  heat oil in heavy large skillet over medium heat.  Add onion and
  garlic and saute 5 minutes.  INcrease heat to high. Add spinach and
  saute until wilted, about 5 minutes. Drain spinach mixture, pressing
  on solids to release as much liquid as possible. Transfer to bowl and
  cool completely. Add goat cheese, pine nuts, parmesan, rosemary and
  lemon peel. Season to taste with salt and pepper. Place 1 phyllo
  sheet on work surface. Cut lengthwise into 3 strips. Brush with
  butter. Place 1 rounded tbsp filling at 1 end of dough strip.
  Starting at 1 corner,fold pastry over filling, forming triangle.
  Repeat, folding up length of pastry as for flag. Brush wit butter.
  Repeat with remaining pastry,butter and filling. Transfer turnovers
  to baking sheet. Cover and chill. Preheat oven to 375F. Bake turnover
  until golden, about 12 minutes. Cool slightly and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grape & Walnut Candy Rolls
 Categories: Candies, Greek
      Yield: 1 servings
 
                                              10 ts Cornstarch
     40    Whole walnuts                            Confectioners' sugar
     12 oz Frozen grape juice;undiluted   
 
  Thread a needle with 2 foot length of white, heavy-duty carpet
  thread. Tie a knot 8 inches from the end. Carefully string 20
  walnuts. Tie a knot after the last walnut. Tie thread ends together
  forming a necklace. Repeat for remaining 20 walnuts. Divide the grape
  juice concentrate. From one half, pour 1/3 cup into a jar. Pour the
  remaining amount of that half into a small saucepan. Heat to boiling.
  Spinkle 5 teaspoons of cornstarch into the jar of juice. Shake
  vigorously. Gradually stir into boiling juice. Cook until thick
  enough to heavily coat spoon. Remove from heat. Dip one "necklace"
  into grape juice until every nut is coated. Hang loop in an airy
  spot. Dip and hang second necklace. Allow to hang 30 minutes. Repeat
  the whole procedure. Dry necklaces several days until coating is no
  longer sticky. When dry, repeat dipping. Use the remaining half of
  grape juice and cornstarch.  Dip necklaces twice.  Let hang to dry a
  week.  When dry, snip knotted thread.  Carefully pull out.  Dust
  rolls with confectioners' sugar. Slice into 1/2 inch rounds.  Makes
  two 7-inch rolls.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Grape Nut Roll (Soutzouki)
 Categories: Candies, Greek
      Yield: 1 servings
 
                                               1    -Lemon, juice only, instead
      6 oz Frozen grape juice;undiluted      1/2 c  Whole walnuts
    1/2 c  Sugar or honey                      3 tb Cornstarch
      1 sm Box pectin jell                   1/4 c  Cold water
           Citric acid (pea-sized);*OR*   
 
  Candied nuts and grape juice, "soutzouki", is an ancient candy recipe
  still being used in the villages of Greece.  The traditional recipe
  is quite involved, calling for the stringing of walnuts like beads on
  linen thread, boiling many pounds of grapes into a thick syrup and
  coating the nuts by pouring the thick syrup over them just as if you
  were making candies until a purple necklace is formed.  You can make
  this recipe in a simpler way without having to stamp on the grapes
  with bare feet.
  
      In a large deep pot bring juice and honey or sugar to a vigorous
  boil. Add pectin and boil 5 minutes.  Dissolve citric acid first in a
  tablespoon of hot syrup, then add to the rest of the syrup, mixing it
  in.  Add nuts. Dissolve cornstarch in cold water and mix into syrup,
  stirring quickly. Cook 1 minutes more.
      Ladle thick mixture on to heavy waxed paper.  Make a long thick
  roll. Pick up two sides of paper and press together to make a fat
  sausage of candy.  Let set at room temperature.  Store in plastic
  bag.  Slice as needed.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Baklava
 Categories: Greek
      Yield: 1 servings
 
           -=============                 
 
  Ingredients:
  
  1 lb     butter 1 lb filo, thawed 1/4 cup sugar 1 Tblsp cinnamon 3
  cups finely chopped pecans
  
  Syrup:
  
  2 cup    sugar 1 cup water 1/4 cup honey slice of lemon strip of
  orange rind (optional) stick of cinnamon Combine nuts, sugar, and
  cinnamon and set aside.  Melt butter and brush bottom of pan. Add 7-8
  sheets of filo brushing each with butter. Sprinkle with nut mixture
  and repeat process until all the nut mixture is used. Add remaining
  filo and brush top sheet with butter.  Cut into diamond shapes. Bake
  at 325 degrees F. for 45min. Lower heat to 300 degrees and bake 15min
  until golden.
  
  Boil all syrup ingredients, except honey to from a light syrup--about
  20min.  Remove from heat and add honey.  Remove lemon, orange, and
  cinnamon.  Let cool some and spoon over pastry.
   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Biscuits
 Categories: Greek, Appetizers, Bread
      Yield: 5 servings
 
      5 oz Feta cheese, crumbled               1 tb Lemon juice
      2 tb Each chopped fresh dill and        10 oz Package ready-to-bake
           -scallion (green onion)                  -refrigerated buttermilk
      6    Pimento-stuffed green                    -flaky biscuits,
           -olives, chopped               
 
  (10 biscuits) *
  
  Preheat oven to 400F.  In small serving bowl, combine all ingredients
  except biscuits; set aside.
  
  Spray ten 2-inch diameter muffin pan cups with nonstick cooking spray.
  Separate each biscuit into 2 thin layers of dough and arrange 1 layer
  in bottom of each sprayed cup, reserving remaining layers.  Arrange
  1/10 of cheese mixture over each biscuit in cup, then top each with
  remaining biscuit layer; press around edge of each biscuit to seal.
  Partially fill remaining cups with water (this will prevent pan from
  burning and/or warping).  Bake until biscuits are golden brown, 8 to
  10 minutes.
  
  Remove pan from oven and carefully drain off water.  Remove biscuits
  to wire rack and let cool. Makes 5 servings
  
  * Keep biscuits refrigerated until ready to use.  Separate dough into
  layers as soon as biscuits are removed from refrigerator; they will be
  difficult to work with if allowed to come to room temperature.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Cheesecake
 Categories: Cheesecakes, Greek
      Yield: 10 servings
 
MMMMM---------------------------CRUST--------------------------------
           Shortbread, See Recipe        

MMMMM-------------------------CHEESECAKE------------------------------
    1/2 lb Feta Cheese                       1/2 c  Honey
    1/2 lb Farmers Or Ricotta Cheese           5 lg Eggs
    1/2 lb Swiss Cheese, Mild *          

MMMMM--------------------------TOPPING-------------------------------
      2 tb Honey                               1 ts Cinnamon, Ground
 
  * The Swiss Cheese should be very finely grated.
  ~---------------------------------------------------------------------
  ~-- Preheat the oven to 325F.  Press the feta and ricotta cheese
  through a sieve.  In a large mixing bowl, beat together the cheeses
  and honey until smooth.  Add the eggs, one at a time, beating well
  after each addition. Pour the mixture into the prepared crust.
  Prepare the topping. Drizzle the honey over the cake, then dust with
  the cinnamon.  Bake the cake for about 55 minutes, or until set.
  Cool to room temperature, then chill.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Chopped Meat Stuffing
 Categories: Greek, Poultry, Dressing, Pork
      Yield: 6 servings
 
      2    Onions, chopped                     2 tb Chopped fresh parsley
      1    Stalk celery, chopped               1 tb Chopped fresh dill
      2 tb Butter                            3/4 lb Roasted chestnuts, peeled
      1 lb Ground beef                              -and coarsely chopped
           Liver from turkey, finely         1/4 lb Pignoli nuts
           -chopped                          1/2 c  White raisins
      1 lb Mild breakfast sausage            1/4 c  White rice
    1/2 c  Dry red wine                        1 c  Water
      2 tb Tomato paste                        1 lb White bread crumbs
 
  Rose Vaggelopoulos of Bridgeport, connecticut, has a large family,
  all of whom are great fans of her special turkey stuffing.  "It's
  very different and absolutely delicious." says Rose's grand daughter,
  Diane Connelly. "On Thanksgiving, I eat just the stuffing."  If
  pignoli nuts are too expensive, the cook says, you can substitute
  walnuts or even pecans.
  
  salt and pepper to taste
  
  Brown onions and celery in butter.  Add beef, liver, and sausage and
  cook until brown.  Add wine and tomato paste, then herbs, and simmer
  until meat is tender. Add nuts, raisins, and rice.  Stir in water and
  cook, covered, until the rice is done.  Mix in bread crumbs and
  season to taste.  Stuff loosely into the turkey.  Stuffs a 10-12
  pound turkey.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Christmas Bread
 Categories: Greek, Low-cal, Bread
      Yield: 15 servings
 
      1 pk (or 1 tablespoon) Active Dry        1    Egg
           -Yeast                            1/4 c  Milk
    1/4 c  Warm Water (110 to 115            1/4 c  Vegetable Oil
           -degrees)                       1 1/2 c  Whole Wheat Flour
    1/3 c  Sugar                               1 c  All-Purpose Flour
      1 ts Ground Cardamom                   1/4 c  Golden Raisins
    1/4 ts Salt                              1/4 c  Walnuts, chopped
 
  Keywords: Ovo-Lacto
  
  Dissolve the yeast in the warm water.  Combine the sugar, cardamom,
  salt, egg, milk and oil in a large bowl.  Mix well.  Add the yeast
  mixture, flours, raisins and nuts. Mix well. Add enough extra flour
  to make soft dough. Turn the dough out onto a floured surface and
  knead until smooth and elastic, about 5 minutes. Shape into a round
  loaf.
  
  Put the dough into a lightly-oiled 8-inch-round cake pan.  Cover with
  a damp towel and let rise in a warm place until doubled in bulk,
  about 1 hour. Bake in a 350-degree oven 35 to 40 minutes, or until
  brown.
  
  Serves 15
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Cookies (Kouradiedes)
 Categories: Cookies, Greek
      Yield: 75 servings
 
      1 lb Sweet Butter (room temp)            1 c  Blanched Almonds or Walnuts
    3/4 c  Powdered Sugar                           -finely chopped
      2 ts Vanilla                             4 c  Powdered Sugar (addition fo
      2 ts Brandy                                   -dusting)
  4 1/2 c  Flour                          
 
  Whip butter until light and fluffy. Slowly add powdered sugar,
  vanilla and brandy. Gradually add flour, 1 cup at a time and fold in
  nuts. Use a teaspoon amount and shape into balls, ovals or cresents.
  Place on ungreased cookie sheets (will not spread). Bake 20 minutes
  in a preheated 350oF oven. DO NOT BROWN. Sift powdered sugar on plate
  and coat cookies completely while warm. Makes 75 cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Easter Cookies
 Categories: Cookies, Greek
      Yield: 54 servings
 
  2 1/4 c  Flour                               2 tb Brandy or Milk
  1 1/4 ts Baking powder                       1 ts Vanilla
    1/4 ts Salt                                1    Egg Yolk +
    1/2 c  Butter, softened                    1 tb Milk beaten together
      1 c  Powdered Sugar                      3 tb Sesame Seeds
      1    Egg                            
 
  In a medium bowl combine the flour, baking powder, salt and set
  aside. In a large bowl combine butter and sugar, beating until
  fluffy. Add egg, brandy, vanilla and beat well after each addition.
  Add flour mixture / cup at a time blending will after each addition.
  Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch
  rope, fold in half and twist 2 or 3 times, pinch ends together. Place
  1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture.
  Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF
  oven until golden. Cool on rack. Store in an air tight container at
  room temperature. Makes 4/ dozen cookies.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Eggplant Appetizer
 Categories: Appetizers, Greek
      Yield: 4 servings
 
      2 md Eggplant                            1 ts Fresh mint, chopped
      3 md Tomatoes, peeled & coarsely         1 ts Salt
           -- chopped                        1/4 ts Pepper
      3    Garlic cloves                       3 tb Olive oil
      3 tb Chopped parsley                     5 tb Lemon juice
    1/2 ts Oregano                        
 
  Cook eggplants in their skins.  Peel them or scoop out the insides.
  Mix the pulp with the tomatoes, galric, herbs, salt & pepper.  Put
  into blender.  Add oil a little at a time, blending at low speed.
  Add lemon juice & vinegar & blend at a higher speed till smooth.
  Serve with pita.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Eggplant Rounds
 Categories: Greek
      Yield: 2 servings
 
      6    Thin eggplant slices (about              -thick) slices
           -1/4 inch thick)                    2 oz Feta cheese, crumbled
      1 ts Olive oil, divided                1/2 ts Oregano leaves
      1 tb Tahini (sesame paste)             1/4 ts Pepper
      1 md Tomato, cut into 6 (1/4 inch   
 
  On nonstick baking sheet arrange eggplant slices in a single layer
  and, using a pastry brush, lightly brush 1/2 tsp oil over top of
  eggplant slices.  Broil 5 to 6 inches from heat source until eggplant
  is lightly browned, 2 to 3 minutes.  Using a spatula,turn eggplant
  slices over and brush with remaining oil.  Broil until lightly
  browned, 2 to 3 minutes.
  
  Spread 1/2 tsp tahini over each eggplant slice, then top each with 1
  tomato slice.  Broil until tomato is heated through, about 1 minute.
  Top each tomato slice with 1/6 of the feta cheese, then sprinkle with
  oregano and pepper.  Broil until cheese is melted and lightly
  browned, 1 to 2 minutes.
  
  Makes 2 servings
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Fish Baked in Grapevine Leaves
 Categories: Greek, Fish/sea
      Yield: 5 servings
 
                                               1 tb Chopped fresh fennel
      5 md Whole fish; cleaned                      Salt & freshly ground pepper
           - heads left on                     3    Anchovy fillets; rinsed
      2 tb Olive oil (or more)                      - minced or mashed
      1    Lemon (juice only)                  2 tb Butter
      1 tb Chopped fresh parsley              15 lg Grapevine leaves
      1 tb Chopped fresh thyme                      Lemon slices & fennel leaves
 
  Wash and dry the fish.  In a glass or earthenware bowl, beat the oil,
  lemon juice, parsley, thyme, fennel, and a pinch each of salt and
  pepper. Dip each fish in the mixture, turning to coat and allow to
  marinate an hour or two in the refrigerator.
  
  Remove the fish from marinade and drain.  Meanwhile, beat the
  anchovies and butter together and spread on the fish with a knife.
  Wrap each fish in grapevine leaves and place, seam side down, in an
  attractive baking- serving dish.  Bake in a moderate oven (350 F) for
  30 minutes.  Serve hot, garnished with lemon and fennel.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Hamburgers
 Categories: Ground beef, Greek, Beef
      Yield: 6 servings
 
  1 1/2 lb Ground beef (lean)                  3 tb Red wine (dry Burgundy)
      2 tb Olive oil                           2 ts Oregano
      3    Garlic cloves (minced)              2 tb Dijon mustard
 
  salt and pepper to taste toppings such as fried onions, lettuce,
  tomatoes
  
  Mix the hamburger with the first six ingredients, then cook by your
  favorite method and top with fried onions.  Go easy on mayo, etc.  If
  you really need a topping, use Dijon mustard.  Serves 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Honey Cream with Fruits & Nuts
 Categories: Greek, Dessert
      Yield: 8 servings
 
    1/4 c  Coarsely chopped walnuts            1 c  Honey
    1/4 c  Coarsely chopped almonds*           1 c  Chilled whipping cream
    1/4 c  Coarsely chopped cashews                 Mixed fresh fruit*
    1/4 c  Coarsely chopped pistachios    
 
  *Note: Almonds should be blanched. ** Suggested fruits: berries,
  sliced pears and apples.
  
  Preheat oven to 325 F.  Place all nuts in baking pan.  Bake until
  lightly toasted, stirring occasionally, about 15 minutes.  Cool
  completely.
  
  Using electric mixer, beat honey in large bowl until thick and pale,
  about 2 minutes.  Whip cream in another large bowl until stiff peaks
  form.  Fold nuts into cream.  Gently fold cream into honey, leaving a
  few steaks of cream.  Cover and refrigerate until well chilled and
  slightly set, about 2 hours.  (Can be prepared 1 day ahead.)
  
  Place dollop of honey cream on each plate.  Surround with fruit and
  serve.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Lemon Chicken Soup
 Categories: Greek, Soups/stews
      Yield: 8 servings
 
                                                    Freshly ground white pepper
      8 c  Chicken broth                     1/4 c  Butter; room temperature
    1/2 c  Fresh lemon juice                 1/4 c  All-purpose flour
    1/2 c  Shredded carrot                     8    Egg yolks; room temperature
    1/2 c  Chopped onion                       1 c  Cooked long-grain rice
    1/2 c  Chopped celery                      1 c  Diced cooked chicken
      6 tb Concentrated chic. soup base        8 sl Lemon; (garnish)
 
  Combine broth, lemon juice, carrot, onion, celery, soup base, and
  pepper in Dutch oven and bring to boil over high heat.  Reduce heat,
  cover partially and simmer until tender, about 20 minutes.
  
  Blend butter and flour in shallow bowl until smooth.  Using back of
  fork, scrape butter mixture into hot soup a little at a time,
  stirring well after each addition.  Simmer 10 minutes, stirring
  frequently.
  
  Meanwhile, beat yolks in large bowl of electric mixer on high speed
  until light and lemon colored.  Reduce speed and gradually mix in
  some of hot soup.  Return mixture to saucepan and cook until heated
  through.  Stir in rice and chicken.  Ladle soup into bowls.  Garnish
  with lemon slices.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Linguine
 Categories: Greek, Pasta
      Yield: 4 servings
 
     10 oz Frozen Chopped Spinach              1 tb Olive Oil PLUS
      8 oz Rinsed, Drained, Canned             1 ts Olive Oil
           -Chickpeas                        1/2 ts Salt (Optional)
    1/4 c  Golden Raisins                    1/8 ts Crushed Red Pepper
      4 c  Cooked Linguine (Hot)          
 
  Yield: 4 Servings
  
  In a 2-quart saucepan, cook the spinach according to the package
  directions.  Add the chick-peas and raisins and cook, stirring
  occasionally, until thoroughly heated, 3 to 4 minutes.
  
  Transfer the spinach mixture to a large mixing bowl; add the
  linguine, oil, salt, and pepper and toss to coat.
  
  Each serving provides: 1 Fat; 1 Protein; 1 Vegetable; 2 Breads; 1/2
  Fruit.
  
  Per Serving With Salt: 450 Milligrams Sodium; 0 Milligrams
  Cholesterol.
  
  Per Serving Without Salt: 165 Milligrams Sodium; 0 Milligrams
  Cholesterol.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Marinated Vegetable Salad
 Categories: Greek
      Yield: 6 servings
 
      1 sm Eggplant (6 oz)                     1 tb Lemon juice
      1 md Red bell pepper                     2    Garlic cloves, minced
      1 c  Drained thawed frozen               1    Ts. each oregano leaves and
           -artichoke hearts                        -red wine vinegar
      1 c  Small mushroom caps, cut          1/4 ts Marjoram leaves
           -into quarters                    1/4 ts Thyme leaves
    1/4 c  Water                             1/4 ts Basil leaves
      1 tb Plus 1 ts. olive oil              1/4 ts Pepper
 
  On baking sheet broil eggplant and bell pepper 3 inches from heat
  source, turning frequently, until charred on all sides; transfer to
  brown paper bag and let stand until cool enough to handle, 15 to 20
  minutes. Peel and dice eggplant; transfer to medium bowl. Peel
  pepper; remove and discard stem end and seeds. Cut pepper into thin
  strips and add to eggplant; add artichoke hearts to bowl and set
  aside.
  
  Spray 9-inch skillet with nonstick cooking spray and heat over
  medium-high heat; add mushrooms and cook, stirring occasionally,
  until just cooked through, 1 to 2 minutes. Add to eggplant mixture.
  In small bowl combine remaining ingredients, mixing well; pour over
  vegetable mixture and toss to coat. Cover with plastic wrap and let
  marinate for at least 30 minutes. Serving for 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Meatballs with Egg & Lemon Sauce
 Categories: Ground beef, Lamb, Greek, Beef, Sauces
      Yield: 6 servings
 
  1 1/2 lb Ground lamb or beef                 1 ts Dried oregano
      1 md Onion, minced                            Salt and pepper to taste
      1    Clove garlic, minced                3    Eggs
    1/3 c  Uncooked rice                       2 tb Vegetable oil
      2 tb Minced parsley                           Chicken or beef stock
      1 ts Dried basil or mint               1/4 c  Lemon juice
 
  Cooked rice Minced parsley
  
  Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt
  and pepper.  Beat two of the egg whites until they froth and add them
  as well.
  
  Reserve yolks and the other egg for the sauce.  Gently mix with a
  fork or your hands, and form walnut-size balls. Fry meatballs in
  vegetable oil over low heat.  When lightly brown, remove with a
  slotted spoon to a saucepan. Add enough stock to cover meatballs, and
  simmer, uncovered, for 20 minutes.
  
  Pour off stock through a sieve, and measure it.  You will need 1 1/2
  cups for the sauce. To make the sauce, beat reserved egg yolks and
  the whole egg together until quite frothy. Whisk in lemon juice bit
  by bit, then whisk in hot stock bit by bit, beating steadily.  Pour
  over meatballs, and cook, stirring, over low heat until sauce
  thickens.  Do not let it come to a boil, or it will separate. Serve
  on a bed of rice, sprinkled with parsley.
  
  Makes four servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Nut Strudel
 Categories: Greek, Dessert
      Yield: 6 servings
 
      1 lb Walnuts, course chopped             2 ts Cinnamon
      1 lb Butter                                   Syrup:
    1/2 c  Granulated sugar                    2 c  Sugar
      1 lb Filo strudel dough                  2 c  Water
 
  Filling: Juice of 1/2 lemon
  
  Start with the filling.  Combine walnuts, sugar and cinnamon in a
  bowl. Melt the butter over medium heat, being careful not to burn.
  Allow the butter to settle for a few minutes. Skim the white foamy
  material from the top (clarify).  With a pastry brush, butter the
  baking pan. Layer the pan with 12 individual sheets of filo,
  buttering each with pastry brush as they are placed. Be careful to
  cover the remaining sheets of filo with a slighlty damp twoel to
  avoid drying them out. Wet the walnut mixture with a small amount of
  butter and mix thoroughly. apply a layer of one-half of this mixture
  into the pan. Next apply five more layers of filo as before, on top
  of this. Layer next with remaining walnut mixture. Apply layers of
  filo dough on top of this until all is used. Chill for one-half hour.
  Cut rows of pastry length-wise and then cut diagonally to make
  diamond shapes. Pour remaining butter evenly over top. Pre-heat oven
  to 350 degrees F. and bake until golden brown (45min to 1 hour)  Pour
  cooled syrup over the hot baklava until all is absorbed.  Important:
  syrup must be cooled and baklava hot to avoid sogginess.
  
  To make syrup mix sugar, water, and lemon juice boil for 20 minutes.
  Remember to cool before pouring over pastry.
  
  Allow to cool to room temperature before eating.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Onion Soup
 Categories: Soups/stews, Appetizers, Vegetarian, Greek
      Yield: 4 servings
 
      2 tb Olive oil                                A few bay leaves
      2 ea Onions, chopped                   1/2 ts Marjoram
      2 ea Garlic cloves, chopped              1 c  Yogurt
      1 ea Potato, chopped                     2 pt Stock
      1 ts Salt                                1 tb Chopped parsley
      1 pn Ground black pepper            
 
  Heat oil in a pot & gently fry the onion for 2 minutes.  Add garlic,
  potato & seasonings.  Stir together.  Add yogurt & mix well.  Pour in
  stock. Bring to a boil, cover & simmer for 20 minutes.
  
  Garnish with chopped parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Pasticio
 Categories: Ground beef, Greek, Lamb, Beef, Casserole
      Yield: 6 servings
 
      1 pk Pasta; cooked al dente                   -and liquid drained
           -(454 gms)                          1 ts Oregano
      1 lb Ground beef or lamb                 1 ts Basil
      2    Onions; chopped                     1 ts Allspice
      3    Cloves garlic; chopped              1 ts Cinnamon
      1 cn Whole tomatoes; chopped             1 ts Sugar - to taste

MMMMM--------------------------TOPPING-------------------------------
      4 tb Butter                              3 tb Parmesan cheese to taste
      4 tb Flour                               6 oz Feta cheese to taste
      2 c  Milk                                2    To 3 eggs
 
    * Prepare ahead of time!!! Let cool completely! While toppping is
      cooling, prepare pasta and meat filling.
  
    Cook pasta tender but firm. Do NOT overcook!
  
    Brown the meat with the chopped onions and garlic.  Add the spices,
  sugar to taste, and the drained tomatoes.  Let the sauce simmer 30-45
  min. Mix in the cooked pasta and put in a baking pan.
  
    To make the topping, melt the butter (or margarine) in a saucepan
  and mix in the flour to form a paste.  Add the milk and heat at
  medium stirring constantly until mixture thickens.  When thick, add
  parmesan and crumbled feta cheese and stir until melted.  A few
  tablespoons of parmesan and about 6 ounces of feta.
  
    LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE BEATEN EGGS!!!
  After the eggs are stirred in, pour this mixture over the meat and
  pasta. Bake about 45 min or until brown.
  
    This dish is a bit like moussaka because of the topping.
  
  NOTE: 6/12/93 - Made this dish with Montery Jack cheese instead of
  feta. Used 1 to 1 1/2 cup tomato sauce instead of canned tomatoes and
  2 eggs. Came out Delicious!!! - Set oven for 350-375F and cook a full
  40 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Patates
 Categories: Greek
      Yield: 6 servings
 
      3 lb White potatoes                    1/2 ts Dry oregano
    1/2 c  Chopped yellow onions             1/2 ts Basil
    1/4 c  Finely minced garlic                1 c  Fresh lemon juice
    1/2 ts -Salt                             1/2 c  Vegetable oil
    1/2 ts -Pepper                                  -Water (as needed)
 
  Preheat the oven to 400 F.
  
  In a large baking pan place the peeled and quartered potatoes (add
  enough potatoes so that they fill the pan up, 3/4-inch from the top).
  Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon
  juice, and vegetable oil. Add enough water so that the potatoes are
  just covered. Stir the ingredients together very thoroughly so that
  everything is well mixed.
  
  Bake the potato mixture for 45 minutes. Carefully stir the ingredients
  together so that they are re-mixed. Bake the potatoes for another 45
  minutes, or until they are tender. Remove the potatoes with a slotted
  spoon.
  
  Serves 6 to 8
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Potato Salad
 Categories: Greek
      Yield: 6 servings
 
  1 1/2 lb Round Red OR White                1/4 c  Plain Low Fat Yogurt
           Potatoes                            2 tb Crumbled Feta Cheese
      5 c  Water                             1/4 ts Dried Oregano,
           Purple Onion Rings                1/8 ts Dried Rosemary Crushed
    1/2 c  Coarsely Chopped Cucumber         1/8 ts Pepper
      5    Cherry Tomatoes, Halved             4    Ripe Olives
      1 sm Clove Garlic                        1 tb Chopped Fresh Parsley
 
  Combine Potatoes & 5 C. Water in A Large Saucepan; Bring To A Boil.
  Cover, Reduce Heat & Simmer 15 Min. OR Till Tender. Drain Potatoes &
  Chill. Cut Potatoes Into 3/4 in. Cubes. Combine Potatoes, Cucumber,&
  Tomatoes in A Large Bowl. Set Aside.Drop Garlic Through Chute in
  Processor With Processor Running. Process About 3 Sec. OR Until
  Garlic Is Finely Chopped. Add Yogurt &Feta Cheese, Oregano &
  Rosemary. Process Until Smooth. Add Yogurt Mixture To Reserved Potato
  Mixture; Toss Gently To Coat. Garnish With Parsley, Olives & Onion
  Rings If Desired.  Cover & Chill Thoroughly. (Fat 1.3. Chol. 5.)
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Potatoes
 Categories: Greek
      Yield: 6 servings
 
      6 md Potatoes, cubed                   1/2 ts Black pepper
    1/2 c  Fresh lemon juice               1 1/2 ts Dried oregano
    1/3 c  Vegetable oil                       2 ea Gralic cloves, pressed
      1 tb Olive oil                           3 c  Hot water
      2 ts Salt                                     Chopped fresh parsley
 
  Toss potatoes with lemon juice, oils, spices & garlic in a deep flat
  pan. Add water.  Bake uncovered for 1 1/2 hours at 475F.  Stir every
  20 minutes. Add more water if necessary.  Allow the potatoes to
  evaporate the water during the last 20 minutes till only the oil is
  left.  Garnish with parsley & serve.
   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Ribs
 Categories: Greek, Pork
      Yield: 4 servings
 
    1/2 c  Butter                                   -taste
      1 ts Garlic powder, or more to           3 lb Pork spareribs
 
  lemon juice oregano
  
  Combine butter and garlic.  Rub garlic mixture on both sides of ribs.
  Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over
  ribs. Place in oven.  Bake at 350 F for 45 minutes to 1 hour.  Baste
  lemon juice over meat several times during baking and just before
  serving. Makes excellent finger food!  Serves 4.
  
  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Salad with Peppers
 Categories: Greek, Cheese/eggs, Hot
      Yield: 5 servings
 
      3    Tomatoes, chopped                 1/2 c  Feta cheese, crumbled
      1    Long English cucumer,                    DRESSING
           -chopped                          1/4 c  Red wine vinegar
      1 md Onion, thinly sliced              3/4 c  Vegetable oil or olive oil
      1 lg Pepper, thinly sliced (Red,         1 ts Basil
           -yellow or orange)                1/2 ts Oregano
      1 c  Greek olives, or black            1/2 ts Salt
           -olives                             1 ds Ground pepper
 
  Combine the tomatoes, cucumber, onion, peppers, olives and feta
  cheese in salad bowl. Mix dressing ingredients and add to salad. Toss
  and serve. Makes 5-6 servings.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Stew
 Categories: Soups/stews, Greek
      Yield: 6 servings
 
      3 lb Stew meat, chopped                  1 ea Clove garlic, diced
      5 tb Butter                          1 1/2 c  Water
      1 x  Salt                                1 ea Bay leaf
      1 x  Pepper                              2 lb White onions, sm
      1 ea Onion, chopped                    1/2 lb Mushrooms, sliced
      1 ea 6 oz can tomato paste             3/4 lb Jack cheese, grated
      2 tb Red wine vinegar               
 
  In a heavy kettle,  brown meat in butter.   Season lightly with salt
  and pepper.   Add chopped onion and saute until clear.  Mix in tomato
  paste, vinegar,  garlic and half of the water.  Add bay leaf.  Cover
  and simmer 1 hour,  adding  additional  water as needed.   Add  white
  onions and mushrooms.   Cover  and simmer 1 more hour or until meat
  and onions are tender.  Add cheese, cover and cook 5 minutes, or
  until cheese melts.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Stuffed Footballs
 Categories: Poultry, Greek
      Yield: 6 servings
 
    3/4 c  Water                             1/4 ts Allspice, 1/4 t. Pepper
    1/4 c  Uncooked Brown Rice                 2    Egg Whites
    1/2 lb Ground Turkey                       1    (1 Lb.) Loaf Frozen White
    1/2 c  Minced Onion                             Bread Dough
      2 cl Garlic Minced                       1 ts Water
    1/2 ts Oregano, 1/2 t. Thyme           1 1/2 ts Sesame Seeds
    1/2 ts Chicken Bouillon Granules      
 
   Bring 3/4 C. Water To A Boil in A Saucepan.  Stir in Rice.  Cover,
  Reduce Heat & Simmer 40 Min. OR Until Rice Is Tender & Water Is
  Absorbed. Remove From Heat.  Set Aside.
   Combine Turkey, Onion & Garlic in A Large Skillet.  Cook Over Medium
  Heat Until Turkey Is Browned & Onion Tender.  Remove From Heat. Stir
  in Reserved Rice, Oregano, Thyme, Bouillon Granules, Allspice, Pepper
  & 1 Egg White, Blending Well.
   Thaw Bread Dough According To Directions.  Place in A Large Bowl
  Coated With Cooking Spray, Turning Once To Coat Top.  Cover & Let
  Rise in A Warm Place (85 Degrees) Free From Drafts, 1 Hour OR Until
  Doubled in Bulk. Combine Egg White & 1 t. Water, Blending Well.
  Divide Dough Into 6 Equal Portions. Roll Each Portion To A 7 Inch
  Circle.  Place 1/2 C. Turkey Mixture in Center Of Each Circle.  Brush
  Edges Of Dough With Egg White Mixture, Fold in Half & Seal Edges.
  Gently Shape Into An Oblong Ball. Place Seam Side Down On A Baking
  Sheet Coated With Cooking Spray. Brush Tops With Egg White Mixture;
  Sprinkle With Sesame Seeds. Bake At 400 F. For 18 To 20 Min. OR Until
  Golden Brown. Serve Warm OR At Room Temperature.
    Serve With 3 T. Cucumber-Yogurt Sauce.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Stuffed Tomatoes
 Categories: Greek
      Yield: 4 servings
 
      2 tb Olive oil                         1/2 lb Feta cheese, crumbled
      1 sm Onion, diced                             Salt, to taste
      2 c  Spinach, chopped and cooked              Pepper, to taste
      2 ts Dried basil                         6    Tomatoes, firm and with
    1/2 c  Bread crumbs                             Insides scooped out
      1    Egg                            
 
  In a saucepan, heat oil and saute onion until translucent. In a bowl,
  combine the sauteed onions with all remaining ingredients except
  tomatoes. Stuff filling into tomatoes.  Bake in a preheated, 350
  degree F oven for 15 minutes.  Make 4 to 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Style Moussaka
 Categories: Lamb, Greek
      Yield: 6 servings
 
      3 md Eggplants                                Freshly ground pepper
    1/2 c  Vegetable oil                     1/4 lb Butter
      3 lg Onions; chopped fine                6 tb Flour
      2 lb Ground lamb; (or beef)              1 qt Milk
      3 tb Tomato paste                        4    Eggs; beaten until frothy
    1/2 c  Red wine                                 Grated nutmeg
    1/2 c  Chopped parsley                     2 c  Ricotta or cottage cheese
    1/4 ts Ground cinnamon                     1 c  Fine bread crumbs
           Salt                                1 c  Grated Parmesan cheese
 
  Peel the eggplants and cut them into slices about 1/2 inch thick.
  Brown the slices quickly in 1/4 cup of the oil. Set aside. Heat the
  remaining oil in the same skillet and cook the onions until they are
  brown. Add the ground meat and cook 10 minutes. Pour off excess fat.
  Combine the tomato paste with the wine, parsley, cinnamon, salt and
  peper. Stir this mixture into the meat and simmer over low heat,
  stirring frequently, until all the liquid has been absorbed. Remove
  the mixture from the fire. Preheat the oven to 375F. Make a white
  sauce by melting the butter and blending in the flour, stirring with
  a wire whisk. Meanwhile, bring the milk to a boil and add it
  gradually to the butter-flour mixture, stirring constantly. When the
  mixture is thickened and smooth, remove it from the heat. Cook
  slightly and stir in the beaten eggs, nutmeg and ricotta. Grease an
  11x16-inch pan and sprinkle the bottom lightly with crumbs. Arrange
  alternate layers of the eggplant and the meat sauce in the pan,
  sprinkling each layer with Parmesan and crumbs. Pour the ricotta
  sauce over the top and bake 1 hour, or until top is golden. Remove
  from the oven and cool 20 to 30 minutes before serving. Cut into
  squares and serve. The flavors in this dish really improve if you
  make it a day ahead.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Style Red Snapper
 Categories: Fish/sea, Greek
      Yield: 4 servings
 
      2 lb Red Snapper fillets                 4 tb Minced fresh parsley
      1 lg Red onion,thinly sliced             1 lg Tomato,cored and chopped
      2 ts Oregano leaves                    1/2 c  Crumbled Feta or Blue cheese
      4 tb Lemon juice                    
 
  Place fish in a lightly oiled baking dish.Lay onions over fish and
  sprinkle with oregano and lemon juice.  Mix together parsley and
  tomatoes and spread over fish, then sprinkle with cheese.  Cover
  tightly with foil and place in a preheated 350 degree oven for 25 to
  30 minutes or until fish flakes easily with a fork.  Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Tomato Sauce
 Categories: Sauces, Greek, Lamb
      Yield: 1 servings
 
      3 tb Olive oil                           5    Very ripe tomatoes
      2 ts Oregano                                  (coarsely chopped)
      1    Onion; chopped                      2 tb Parsley; chopped
      1 c  Red wine                            1 pn Allspice
      1    Clove garlic; chopped                    Salt & pepper to taste
      8 oz Can tomatoes                   
 
  1. Heat fry pan and add olive oil. Saute onion and garlic until
  clear. Add tomatoes, parsley and oregano. Simmer, covered until the
  tomatoes are very tender, about 25 min. Add remaining ingredients and
  cook 20 more minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Tomato Sauce with Olive Oil
 Categories: Greek, Sauces
      Yield: 1 servings
 
                                             1/4 c  Red wine
      2 tb Olive oil                                Salt & freshly ground pepper
      1 sm Onion; chopped                      1    Stick cinnamon (optional)
      2    Garlic cloves; minced               2    Sprigs parsley; chopped
      2 lb Fresh tomatoes*                     1    Sprig fresh basil; chopped
      1 ts Granulated sugar               
 
  *Note: Tomatoes should be peeled and chopped if fresh, or you may
  substitute 1 two-and-one-half pound can plum tomatoes, chopped.
  
  Heat the oil in a heavy saucepan, stir in the onions, and cook gently
  until transparent.  Add the garlic, tomatoes, sugar, wine, salt and
  pepper, and cinnamon, if desired.  Taste for seasoning, then allow
  the sauce to simmer gently for 30 minutes.  Remove the cinnamon stick
  before serving hot.
  
  NOTE:  For a thicker sauce, add 1/4 cup tomato paste diluted with 1/4
  cup water when adding the tomatoes.  For a smoother consistency, the
  sauce may be strained and seeds discarded just before the parsley and
  basil are added.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Tsoureki (Easter Bread)
 Categories: Greek, Bread
      Yield: 2 servings
 
                                               5 tb Orange juice
      1 c  Milk                                1 tb Grated orange rind
    1/2 c  Sweet butter                    5 1/2 c  Sifted flour
      1 pk Active dry yeast                         Butter; melted
    1/2 c  Granulated sugar                         Red-dyed, hard-boiled eggs
      1 ts Salt                              1/4 c  Slivered almonds
      2    Eggs; beaten                        2 tb Granulated sugar
 
  In a small saucepan, combine the milk and butter over medium heat and
  scald.  Stir until the butter melts, then pour into a mixing bowl.
  When lukewarm, sprinkle in the yeast, and with fingers or a heavy
  spoon gradually stir in the 1/2 cup sugar until it dissolves.  Then
  add the salt, eggs 3 tablespoons of the orange juice, and the orange
  rind, stirring continuously, and gradually add half the flour until
  the mixture begins to bubble.  Continue adding flour gradually by
  hand; the dough will be sticky, but should not be stiff.  Flour your
  fingers lightly and knead for 15 minutes.  Place the dough in a large
  buttered bowl, brush the dough with melted butter, cover, and place
  in a warm area to rise until doubled in bulk (approximately 2 to 3
  hours).
     Punch the dough down and divide into 2 parts.  Divide each half
  into 3 parts and roll each into a long rope about 10" x 2".  Braid
  the three ropes together; pinch to seal the ends if leaving long, or
  join together to form a long round loaf (see note below).  Repeat
  with the other half of the dough to make a second tsoureki.  Place in
  large baking pans or on a cookie sheet, cover, and let rise until
  doubled in bulk (approx. 1 1/2 hours).
     Meanwhile, prepare the glaze by mixing the remaining orange juice,
  remaining sugar, and the almonds in a small bowl.  Bake the tsourekia
  in a 375 degree oven for 20 minutes.  Remove from the oven and with a
  pastry brush glaze the tops and sides of loaves.  Return to the oven
  and bake for another 15 to 20 minutes until the color is a rich and
  shiny chestnut.
     Note:  If using the Easter eggs, tuck them into the center when you
  shape the loaves, leave until loaves have doubled and bake them with
  the loaf.  After baking, though lovely, the eggs will be inedible.
  Also in some provinces, the tsoureki is formed with a large braid and
  a smaller one over it, making a much larger loaf requiring a longer
  baking time. From "The Food of Greece" by Vilma Liacouras Chantiles.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Vegetable Casserole
 Categories: Casserole, Greek
      Yield: 6 servings
 
      1    Eggplant                            1 c  Olive oil
      2 lb Zucchini                            4 md Tomatoes
      4 md Potatoes                            2    Garlic cloves
      2    Green peppers                       1 ts Sugar
      1    Red pepper                               Salt & pepper; to taste
      2 md Onions                         
 
  (1)  Prepare the vegetables: Cut the eggplant, zucchini and potatoes
     in  bite sized chunks (do not peel the zucchini or the eggplant).
     Remove the stems and seeds from the peppers and slice them into
     strips. Peel and slice the onions. Dice the tomatoes.
  
  (2)  Saute' the vegetables except the tomatoes  in the olive oil in
     small  batches.  Saut' each batch for 2 or 3 minutes, then remove
     from the pan, trying to drain some of the oil so that enough oil
     is  left  for the next batch. When you're done, most (if not all)
     of the oil should be gone from the pan.
  
  (3)  Place the saute'ed vegetables in a  baking  dish and toss them
     briefly  so  that you won't get only one kind of vegetable in one
     place.
  
  (4)  Add the tomatoes into the pan and saut' for a couple of minutes.
     Crush the garlic and add to the tomatoes. Add the sugar, salt and
     pepper to taste and simmer for another minute.
  
  (5)  Pour the tomato sauce on top of the vegetables and bake at 350
     deg. F or until the vegetables are tender.
  
  (6)  Serve with plenty of fresh bread and,  if  you like, some feta
     cheese on the side.
  
  RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour
  baking. Precision: No need to measure.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Greek Vegetable Stew
 Categories: Vegetarian, Greek, Soups/stews
      Yield: 4 servings
 
      2 md Zucchini, sliced                    4 md Tomatoes, peeled & sliced
      1 md Eggplant, sliced & peeled                Olive oil
      2 md Onions, sliced                      2 tb Fresh basil leaves
    1/2 lb Small okra, stemmed                 2 ea Garlic cloves, minced
      1 c  Green beans, halved                      Salt & pepper
      1 lg Potato, thinly sliced          
 
  Preheat oven to 350F.  In a deep casserole make a layer of each
  vegetable. Dribble a little oil over each layer & sprinkle lightly
  with garlic & basil, salt & pepper.  Layer in any order but have
  potatoes in the middle & end with tomatoes.
  
  Bake covered for 1 1/2 hours basting once or twice.  If vegetables
  are too watery, bake uncovered for the last 10 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Green Beans Braised with Mint & Potatoes
 Categories: Beans, Greek
      Yield: 4 servings
 
      3 tb Olive oil & margarine, mixed        1 tb Chopped fresh parsley, opt.
      1 c  Tomato juice or sauce               2 md Potatoes; peeled
      1 lb Fresh green beans                        Salt & freshly ground pepper
           - trimmed, cut                           Chopped fresh mint
 
  Heat the fat in an enameled pan and mix in the tomato juice or sauce.
  Add the green beans and parsley to the pan with enough water to
  almost cover. Tuck the potato slices in between, partially cover the
  pan, and simmer for 25 minutes, the stir and season with salt,
  pepper, and 2 tablespoons chopped mint.  Cook uncovered until the
  beans and potatoes are fork tender, about 10 more minutes.  If the
  sauce has not thickened, pour it into a small pan, and boil down to
  one cup, then combine with the beans and potatoes in a warm serving
  bowl.  Sprinkle with a little additional fresh mint and serve warm.
  Excellent with grilled chops, fish or egg dish, but equally good as a
  main course with cheese.
  via               
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gyro
 Categories: Greek
      Yield: 6 servings
 
      1 lb Ground pork                              About 6 cloves of crushed
      1 lb Ground lamb, there's no                  -garlic
           -special lamb, try lamb                  Squeeze out the juice from 1
           -shoulder                                -lemon
      1 ts Salt                                1 ts Oregano
           Some freshly ground black           2 tb Ouzo
           -pepper                        
 
  Mix and mold the meat on a metal skewer. Grill. Serve on pita bread,
  garnish with tzatziki, chopped tomatoes, sliced onions, some parsley,
  a sprinkling of oregano.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gyro Sandwiches
 Categories: Greek
      Yield: 16 servings
 
                                         

MMMMM------------------------GYRO PATTIES-----------------------------
  1 1/4 lb Lean ground beef                    1 tb Garlic powder
  1 1/4 lb Lean ground lamb                  3/4 tb Ground pepper (or more)
    1/4 c  Oregano                             1 ts Thyme
  1 1/2 tb Onion powder                      3/4 ts Salt

MMMMM------------------------YOGURT SAUCE-----------------------------
      1 c  Plain yogurt                             Garlic powder
    1/4 c  Finely chopped cucumber                  Salt & white pepper
    1/4 c  Finely chopped onion                8 lg Pita breads; cut in half
      2 ts Olive oil                                Thinly sliced onion rings
 
  For patties:  Preheat broiler or prepare barbeque.  Combine
  ingredients lightly but thoroughly in large bowl.  Shape into 16 thin
  patties and broil, turning once, until done as desired.
  
  For sauce:  Combine first 4 ingredients in small bowl.  Add garlic
  powder, salt and pepper to taste.
  
  To assemble sandwich, place 1 meat patty in each pita half and top
  with yogurt sauce and onion slices.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gyros
 Categories: Greek
      Yield: 6 servings
 
                                                    Salt & freshly ground pepper
      2 lb Lean lamb, ground                   3 sl Bacon
      2 sl Bread; toasted, crushed             6    Pita bread pockets
      1 ts Allspice; pounded                   2    Tomatoes; sliced thin
      1 ts Coriander; crushed                       Vinegar & oil to taste
      1    Garlic clove; crushed               1 c  Chopped fresh parsley
      1    Onion; grated                       1 c  Plain yogurt
      1 ts Chopped fresh savory           
 
  In a large bowl, combine the ground lamb with the bread, allspice,
  coriander, garlic, onion, savory, and salt and pepper, and knead
  thoroughly.  The mixture should be spicy, though not too herby, and
  hold its shape.  Break into 5 sections, each as large as a navel
  orange, then break each section into 6 balls.  Knead and flatten
  slightly to a thickness of about 3/4".  Cut the bacon slices into
  widths equal to these balls, keeping the slices of bacon between
  them.  Slip a cane skewer through the centers and roll gently with
  the palms to smooth the edges. (There will be 5 or 6 skewers,
  depending on their length.)  Cover and refrigerate overnight.  When
  ready to cook, set on a broiler tray or grill and cook under moderate
  heat, turning every 5 minutes.  (The bacon will baste the meat.)  The
  surface will be crusty and the inside cooked within 25 minutes. To
  serve:  Put out the bread, meat, tomatoes seasoned with the vinegar
  and oil, parsley and yogurt in separate dishes.  Guests may open
  pocket bread and stuff them with meat and seasonings.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Gyros (Doners, Yeros)
 Categories: Greek
      Yield: 6 servings
 
      2 lb Lean lamb, ground                        Salt & freshly ground pepper
      2    Bread slices;toasted,crushed        3    Slices bacon (?!!)
      1 ts Allspice; pounded (?)               6    Pita bread pockets
      1 ts Coriander; crushed                  2    Tomatoes; sliced thin
      1    Garlic clove; crushed                    Vinegar & oil to taste
      1    Onion; grated                       1 c  Chopped fresh parsley
      1 ts Chopped fresh savory                1 c  Plain yogurt
 
  In a large bowl, combine the ground lamb with the bread, allspice,
  coriander, garlic, onion, savory, and salt and pepper, and knead
  thoroughly.  The mixture should be spicy, though not too herby, and
  hold its shape.  Break into 5 sections, each as large as a navel
  orange, then break each section into 6 balls.  Knead and flatten
  slightly to a thickness of about 3/4".  Cut the bacon slices into
  widths equal to these balls, keeping the slices of bacon between
  them.  Slip a cane skewer through the centers and roll gently with
  the palms to smooth the edges.
  
  (There will be 5 or 6 skewers, depending on their length.)  Cover and
  refrigerate overnight.  When ready to cook, set on a broiler tray or
  grill and cook under moderate heat, turning every 5 minutes.  (The
  bacon will baste the meat.)  The surface will be crusty and the
  inside cooked within 25 minutes.  To serve:  Put out the bread, meat,
  tomatoes seasoned with the vinegar and oil, parsley and yogurt in
  separate dishes.  Guests may open pocket bread and stuff them with
  meat and seasonings.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Halvah Fudge
 Categories: Candies, Greek
      Yield: 1 servings
 
      2 c  Brown sugar                       2/3 c  Sesame Tahini
    2/3 c  Milk                                1 ts Vanilla
 
  Cook sugar and milk in a sauce pot over medium heat to just under the
  soft-ball stage, to 230 degrees F.  Remove from fire and add tahini
  and vanilla but do not mix in immediately.  Let it cool about 2
  minutes.  Beat with paddle or spoon for a few seconds and pour
  quickly into a buttered pan.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Heli Spetziotiko (Eel Spetzes-Style)
 Categories: Greek, Fish/sea
      Yield: 4 servings
 
                                               1 tb Fresh thyme; -OR-
      2 tb Olive oil                         1/2 ts -Greek "Mountain" thyme
      2 lb Eel; (moray, conger, OR             1    Bay leaf; crumbled
           - freshwaterer), dressed,           1    Lemon; zested
           - cut into 2-1/2" thick pcs.        1 ts Lemon juice
    1/2 lb Onions; roughly chopped             2    Garlic cloves; minced
      3    Sun-dried tomatoes (in oil)         1 c  Finely chopped parsley
           - snipped up & soaked in:                -- (flat-leaf type)
      2 tb Boiling water; -OR-                 1 tb Finely chopped fresh mint
      1 tb -Tomato paste instead                    Salt
    3/4 lb Tomatoes                                 Freshly ground black pepper
           -- skinned, seeded & chopped      1/2 lb Feta cheese, crumbled
    1/2 ts Honey                          
 
  In a heavy skillet or wide flameproof casserole, heat 2 tablespoons
  olive oil and saute the eel pieces until well browned on all sides.
  Remove from the pan and add another tablespoon oil if necessary.
  
  Add the onions and fry gently until translucent.  Pound the sun-dried
  tomatoes, if using, to a paste.  Add to the pan with the chopped
  tomatoes, honey, thyme, bay leaf, lemon zest, and garlic and simmer
  for 10-12 minutes until the sauce begins to thicken.
  
  Return the eel pieces to the sauce and stir in the parsley, mint, and
  salt and pepper to taste.  Move to a baking dish or earthenware
  casserole, if necessary.  Strew with the crumbled feta and shake the
  dish, so the cheese settles a little.  Sprinkle with lemon juice.
  Bake in an oven preheated to 350 degrees F for about 30 minutes.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hilbeh (Fenugreek & Coriander Paste)
 Categories: Condiment, Greek
      Yield: 1 servings
 
      2 ts Fenugreek seeds                   1/2 ts Salt
    1/2 c  -Cold water                         2 ts Lemon juice
      2    Garlic cloves                       1 sm Hot chili (optional); seeded
    3/4 c  Chopped coriander leaves       
 
  Soak fenugreek seeds in cold water for 12 to 18 hours until a
  jelly-like coating is evident on seeds.  Drain off water.
  
  Place fenugreek in blender jar with garlic and coriander and blend to
  a coarse puree, adding salt, lemon juice, chili if used and enough
  cold water to draw ingredients over blades.
  
  Turn into a jar, seal and store in refrigerator.  Use as a bread dip
  or as specified in recipes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey Cookies (Melomakarona)
 Categories: Cookies, Greek
      Yield: 60 servings
 
                                               1    Orange; grated rind only
      1 c  Butter                              6 c  Plain flour
    3/4 c  Caster sugar                        4 ts Baking powder
    3/4 c  Maize or peanut oil               3/4 c  Orange juice

MMMMM-------------------NUT FILLING (OPTIONAL------------------------
      1 tb Honey                           1 1/2 c  Finely chopped walnuts
      2 ts Orange juice                        2 dr Almond essence
  1 1/2 ts Ground cinnamon               

MMMMM------------------------HONEY SYRUP-----------------------------
      1 c  Sugar                           1 1/2 ts Lemon juice
      1 c  Water                               1    Thin strip of lemon rind
    1/2    Cinnamon stick                    1/4 c  Honey
 
  Oven temperature: 180 C (350 F)
  
  Beat butter and sugar with orange rind until creamy.  Gradually add
  oil and continue beating until mixture is very light and fluffy.
  Stir in flour alternately with orange juice.  Knead dough lightly
  with hands for 1 minute.
  
  Take a scant tablespoon of dough and flatten it a little.  Place a
  teaspoon of the nut filling in the centre and fold dough over to
  enclose filling.
  
  Shape into ovals, pinching ends to a point.  Decorate tops with tines
  of fork or by crimping cookies diagonally across top in four rows
  with special crimper (see NOTE), or leave them plain.
  
  Place on lightly greased baking trays and bake in a moderate oven for
  20-25 minutes until golden brown.  Cool on wire racks.
  
  Dip in boiling syrup, four at a time, turning cookies once.  Leave in
  syrup 10 seconds in all, longer if well-soaked cookies are preferred.
  Lift out onto a plate and leave until cool.
  
  (If no nut filling is used, sprinkle tops with crushed walnuts or
  toasted sesame seeds and cinnamon.  Only those which are to be served
  should be dipped; store remainder in an airtight container and dip
  when required.
  
  TO MAKE NUT FILLING: Thin honey down with orange juice and blend into
  remaining ingredients.
  
  TO MAKE HONEY SYRUP: Place ingredients in a heavy-based saucepan and
  stir over heat until sugar dissolves.  Bring to the boil and boil over
  moderately high heat for 10 minutes and skim.  Let syrup boil on a
  moderate heat while dipping cookies.  Add a little water to syrup
  when it thickens too much during dipping.
  
  NOTE: Icing crimpers will be familiar to many pastrycooks and cake
  decorators who work with icing.  If you don't own a crimper (or have
  never seen one), have the family handyman cut a piece of tin or
  aluminium plate about 2.5 x 10 cm (1 x 4 inches).  Bend metal in half
  over a thin rod and cut 6 to 8 evenly spaced saw-like teeth on the
  narrow edges.  Curl the "teeth" slightly inwards.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Honey Nut Rolls (Bourekakia)
 Categories: Greek, Dessert
      Yield: 1 servings
 
                                         

MMMMM--------------------------FILLING-------------------------------
      2 c  Chopped nuts (or more) *            1    Orange (grated rind only)
    1/4 c  Sugar                             1/2 lb Commercial filo sheets
    1/2 ts Cinnamon                          1/2 lb Sweet butter; melted

MMMMM---------------------------SYRUP--------------------------------
      2 c  Honey                               2 c  Sugar
      1 c  Water                               1 tb Lemon juice
 
  *Note: Nuts may be walnuts, almonds, pecans, pistachios or any
  combination.
  
  Defrost filo to room temperature at least 2 hours before using.  Mix
  filling in a bowl and set aside.  Melt butter in a small pan, and
  return to heat when it cools and doesn't flow easily while you are
  working with filo.
  
  Smooth 3 sheets of filo flat on a cutting board.  With a pastry brush,
  dribble warm butter between sheets.  Sprinkle 2/3 cup of nut filling
  over top, spreading to corners. Lay another 3 sheets of filo over
  filling, buttering between them.  Fold edges over on each side to
  keep nuts from rolling out.  Starting with the end nearest to you,
  roll away from you as tightly as you can.  Cut into 1" slices.  Place
  each roll in oiled pan, next to each other, snugly, nuts facing
  upwards.  Continue using all the filo and filling.  When all the
  slices are in the pan, dribble a teaspoon of warm butter on top of
  each slice.  It will disappear into the layers of nutmeats.
  
  Bake at 350 F for 45 minutes.  Begin making syrup 20 minutes before
  the pastry is ready to be taken out of the oven.  Pour hot syrup over
  rolls immediately upon removal from oven.  Use a spoon to ladle it
  over each one. Set aside to absorb syrup for 4 hours.  Do not
  refrigerate.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hortosoupa 1
 Categories: Vegetarian, Soups/stews, Greek
      Yield: 2 servings
 
    340 g  Chopped fresh tomatoes              1 md Onion; chopped
      1 md Potato; diced                     100 ml Olive oil
      1    Carrot; diced                            Sea salt
     55 g  Red or white chopped cabbage             Black pepper
 
  Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30
  minutes and add the vegetables, oil and seasoning Cook for 45 - 60
  minutes until the vegetables are tender. Serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Htipiti
 Categories: Greek, Appetizers
      Yield: 6 servings
 
                                                    -- seeded and chopped
    1/2 lb Feta                                2 ts Oregano
      3 tb Oilve oil                                Pepper to taste
      1 md Italian pepper                    1/2    Lemon; strained juice only
           -- seeded & finely chopped               Black olive; for garnish
      1    Pickled green pepper           
 
  Htipiti (pronounced h-tee-pee-TEE and translated as "that which is
  beaten") is the name Macedonians gave to this tart feta spread.  The
  longer it is beaten, the more tart it will be.
  
  In medium-size bowl, mash feta with fork or potato masher and slowly
  add olive oil, chopped peppers, oregano, and black pepper.  Pulverize
  mixture for about 10 minutes (less if using a food processor),
  pouring in lemon juice a little at a time, until feta is creamy.
  Cover and refrigerate at least 1 hour before serving.  Yields about 1
  cup.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Htipiti Tirosalata (Whipped Cheese Salad)
 Categories: Appetizers, Greek
      Yield: 1 servings
 
           Tsouskes                            1 lb Feta cheese
           Oil for frying peppers              3 tb Oil
 
  Tsouskes are hot spicy peppers.  Of course the best is green long
  peppers which grow only in Macedonia are extremely hot and very tasty.
  
  You fry them in oil, you peel their skin and you chop them into very
  small pieces. How many it depends on how hot they are and how spicy
  you can eat. After, you cut about 1 pound of feta in to small pieces
  and you mix it with the peppers. Add about 3 table spoons of olive
  oil. Work all the ingredients with the fork until it becomes a paste.
  Be carefull: I said with fork. Not with food processor, not with
  goudhi. Just FORK. :)
  
  You are all set. Enjoy with bread or crackers as appetizer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hulba (Fenugreek Paste)
 Categories: Condiment, Greek
      Yield: 6 servings
 
    1/4 c  Ground hulba (fenugreek)          1/4 ts Hawayij
      1 c  -Cold water                         1 c  Finely chopped boiled lamb
      2    Hot chilis (more if desired)             -OR- chicken
           Salt                                1 c  Boiled lentils
      1    Tomato; peeled and chopped          1 tb Chopped coriander leaves
    1/4 c  Chopped onion                       2 tb Clarified butter or oil
           -OR- spring onion                   1    Bone (or chicken stock)
      2    Garlic cloves; crushed         
 
  Place fenugreek in a bowl and add cold water.  Leave to soak for 5
  hours. Pour off water and beat until frothy with a fork.
  
  Remove stalks and seeds from chilis and chop finely (take care in
  handling them).  Blend into fenugreek paste with salt to taste and
  place in a pot. This is the actual Hulba.
  
  Add remaining ingredients except the stock or substitute some of the
  ingredients with whatever is on hand, e.g. diced boiled potatoes for
  rice, cooked dried beans for lentils.  (For 1 cup cooked lentils,
  simmer 1/2 cup red lentils in 1-1/2 cups water for 15-20 minutes
  until thick.)
  
  Blend ingredients in pot and add enough stock to moisten.  Place over
  medium heat and cook, stirring occasionally, until bubbling and
  thick. Add a little more stock during heating if necessary.
  
  Adjust seasoning with salt and serve in a deep bowl with khobz,
  malvj, or the readily available Lebanese flat bread for scooping up
  the mixture. Serve in individual bowls if preferred.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hummus Dip
 Categories: Dips, Greek, Mideast
      Yield: 1 servings
 
      1 cn Garbanzo beans drained              1    Clove garlic
      2 tb To 3 tb tahini                    1/2 ts Cumin
           -(crushed sesame seeds)           1/2 ts Salt
    1/4 c  To 1/2 cup lemon juice                   Water
 
  Place drained beans in blender. Add all other ingredients and then add
  enough water to almost cover beans. Blend until smooth. Pour into
  serving dish. Pour very thin layer of olive oil on top and sprinkle
  with parsley. Serve with pita bread.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Hummus Me Tahini (Chick Pea Salad with Tahini)
 Categories: Appetizers, Greek, Mideast
      Yield: 8 servings
 
      1 c  Dried chick-peas                    2    Garlic cloves
    1/4 ts Baking soda                       1/2 ts Ground coriander (optional)
      2 ts Tahini (or more)                  1/2 ts Ground cumin (optional)
    1/3 c  Water                                    Salt & freshly ground pepper
      1    Lemon (juice only)                       Chopped fresh parsley
    1/4 c  Olive oil                      
 
  Wash the chick-peas, then soak overnight with the baking soda in cold
  water to cover.  The following day, drain and wash the chick-peas,
  then cover with fresh water.  Bring to a boil, then lower the heat
  and simmer until tender, 1-1/2 to 2 hours.  Drain and push through
  sieve or food mill, discarding the coarse fibers remaining in the
  sieve.
  
  Meanwhile, put the tahini in a small bowl and beat it with the 1/3 cup
  water until dissolved, using a whisk or fork.  Beating briskly with
  the whisk, add the tahini mixture, a teaspoonful at a time, to the
  chick-peas, alternating with the lemon juice and olive oil.  When all
  has been added, crush the garlic over the mixture and sprinkle with
  optional spices, salt, pepper, and 1 tablespoon chopped parsley.
  Beat for another minute, then taste for seasonings and chill
  overnight - if possible.  Serve cold, sprinkled with additional
  chopped parsley.  Makes about 2 cups.
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Imam Bayaldi (Eggplant Stuffed with Aromatics)
 Categories: Greek, Vegetarian
      Yield: 5 servings
 
                                               8    Tomatoes, sliced
  2 1/2 lb Eggplants                         1/2 c  Chopped fresh parsley
           Salt                                4    Garlic cloves, peeled and
      3 md Onions, peeled and sliced                - sliced
    1/2 c  Water                                    Freshly ground pepper
      5 tb Olive oil                           1 pn Granulated sugar
      5    Fresh tomatoes, peeled and               Fresh parsley for garnish
           - sliced, or: canned plum      
 
  *Note: 8 canned plum tomatoes, sliced, may be substituted for the 5
  fresh.
  
  Wash the eggplants, cut off the stem end if using large ones and cut
  in half lengthwise.  With the tip of a sharp knife, make at least 3
  lengthwise slashes on the cut sides of the eggplants, being careful
  not to pierce the skin on the opposite side.   Sprinkle with salt and
  let stand for 30 minutes.  Rinse with cold water, dry, and invert to
  drain.
  
  Meanwhile, put the onions in a small pan with the 1/2 cup water and
  simmer a few minutes.  Drain and discard the water or save for soup.
  
  In a medium frying pan, heat 2 tablespoons of the oil and saute the
  onions until soft, then put approximately a third of them in the
  bottom of a buttered casserole large enough to accomodate all the
  eggplants. Set 4 to 5 tomato slices over the onions in the casserole
  and add the rest of the tomatoes to the onion remaining in the frying
  pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2
  tablespoons of the parsley and remove from the heat.  Set the
  eggplants into the casserole, tuck a slice of garlic into each
  eggplant slash, and stuff the slashes with the filling, allowing some
  to cover the top of the eggplant.  Season lightly with salt, pepper,
  and a pinch of sugar, then dribble the remaining oil and chopped
  parsley over the eggplants.  Cover the casserole with a lid or
  aluminum foil and bake in a moderate oven (350 F) for 30 to 40
  minutes, until fork-tender, removing the cover during the last 10
  minutes, to allow the sauce to thicken.  Garnish with parsley and
  serve warm.
  
  Note: This is excellent as a first course of a subsequently light meal
  topped with fresh fruit and Turkish coffee.
  
  If you wish, you may leave the eggplants whole, slash one side and
  remove some of the pulp with a small spoon.  This pulp is then
  sauteed with the filing and stuffed into the eggplant, a very
  attractive method for the smaller eggplants.  As you might suspect,
  both variations may also be prepared on top of the stove.
   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Impossible Greek Spinach Pie
 Categories: Pies, Cheese/eggs, Greek
      Yield: 4 servings
 
    1/2 c  Green onions;chopped                3    Eggs
      1 tb Butter                              1 ts Lemon juice
      1 pk Spinach; thaw & drain             1/4 ts Pepper
    1/2 c  Cottage cheese                      3 tb Parmesan cheese
      1 c  Milk                              1/4 ts Nutmeg
    1/2 c  Bisquick                       
 
  Layer spinach, onions and cottage cheese in greased dish.  Put rest in
  Blender. Pour over cheese. Bake at 350 for 35-45 min until tests
  clean with knife.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Island of Sifnos Honey Bread
 Categories: Greek, Bread
      Yield: 1 servings
 
  2 1/2 lb Ricotta cheese, unsalted           10    Eggs
           -OR- unsalted Mizithra              3 c  Honey (try Sifnos honey)
      2 tb Butter                              1 c  Sugar
      1 pn Salt                                4 ts Ground cinnamon
      1 ts Baking powder                       3 c  Flour
 
  Mix the flour with necessary warm water to make dough like bread. Add
  the butter, salt, and baking powder. Knead and put aside.
  
  Place in a bowl the ricotta cheese and the sugar and mix by hand. Add
  the honey and a handful of flour. Break and add the eggs and half the
  cinnamon, and mix well.
  
  Butter a pan and with a rolling pin roll out the dough to the size of
  round pan letting the dough over the edges. Spread the mixture over
  the dough and bake in 350 degree preheated oven for about 30 minutes.
  When ready sprinkle the rest of the cinnamon. Plan the amount of
  dough so the whole bread will be about 2 inches in height. Cut in
  diamond sections.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kadaifi
 Categories: Greek, Dessert
      Yield: 16 servings
 
                                                    Ground cinnamon
      1 lb Commercial raw kadaifi dough      1/2 c  Orange juice (optional)
    1/2 c  Sweet butter; melted                2 c  Water
  1 1/2 c  Finely chopped almonds *          1/2 c  Honey
  3 1/2 c  Granulated sugar                    2 tb Lemon juice
 
  *Note: Use blanched almonds.
  
  Open the raw kadaifi dough to the air for 10 to 15 minutes.  Spread
  half the pastry evenly over the bottom of a 9 x 12 x 3-inch baking
  pan and brush with half the butter.  Meanwhile, combine the almonds,
  1/2 cup sugar, 1 tablespoon cinnamon, and orange juice in a small
  bowl.  (The orange juice will make the mixture like a paste that can
  be spread with a knife.) Spread the almond mixture over the kadaifi
  and cover with the remaining dough. Brush with the remaining butter
  and bake in a moderate oven (350 F) for 40 minutes or slightly
  longer, until golden on top.
  
  Meanwhile, boil the remaining 3 cups sugar with water for 5 minutes.
  Stir in the honey and lemon juice, bring to a boil and keep hot.
  When done, remove the pastry to a rack to cool in the pan, then spoon
  the hot syrup over the pastry.  Cover with a dry towel and allow to
  cool thoroughly. When cool, cut into square or diamond shapes of any
  desired size.  Dust with additional ground cinnamon just before
  serving on dessert plates.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kakavia
 Categories: Soups/stews, Greek, Fish/sea
      Yield: 8 servings
 
                                                    Salt
      1 c  Sliced onions or scallions               Freshly ground black pepper
           -OR- leeks                          4 lb Fish (3 or 4 kinds) *
    1/2 c  Olive oil                                -- cleaned and sliced
      4    Tomatoes                            1    Lobster (optional)
           -- peeled, seeded & chopped              -- cut up & claws cracked
    1/2    Stalk fennel or celery              1 lb Shrimp; peeled & deveined
           -- sliced                           1 lb Scallops (optional)
      3    Sprigs fresh parsley                     -OR- Mussels in shells
      1    Bay leaf                                 -- (scrubbed)
      2    Sprigs fresh thyme                  8 sl Bread (thick); toasted
      1 c  Dry white wine                           Croutons
      5 c  -Water, more if necessary      
 
  * Fish for poaching: bass, cod, hake, haddock, halibut, trout,
  pollack, snapper, rockfish, whiting, etc.)
  
  In a soup pot with a wide bottom, saute the onions in the oil, without
  browning, until soft.  Add the tomatoes, fennel, herbs, wine, and
  water and bring to a boil.  Season with salt and pepper to taste and
  simmer for 45 minutes.  Pour the stock into a large bowl through a
  sieve, squeezing all the pulp from the vegetables before discarding
  the fibers remaining in the sieve.  Return the soup stock to the pot
  and bring to a boil.
  
  Meanwhile, lightly salt the fish and let stand for 10 minutes, then
  rinse with water and lower into soup, adding water only if needed to
  cover the fish.  Lower the heat and simmer for 5 minutes, then add
  the lobster. Cover and simmer 5 minutes longer, then add the shrimp
  and scallops or mussels and simmer an additional 10 minutes.  Taste
  and adjust the seasonings.
  
  Arrange the toast slices in large soup plates.  Serve the varied
  fishes and broth in each bowl, hot, with croutons in a separate plate.
  
  NOTE: Kakavia is frequently made in the following variation: Cook 2
  to 3 fish with the vegetables and strain with the vegetables to make
  a thicker stock.  Continue to cook the remaining seafood as described
  above.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kalamarakia (Greek Squid)
 Categories: Fish/sea, Appetizers, Greek
      Yield: 6 servings
 
      1 lb Squid, about 2" long              1/2 c  Olive oil
      1    Flour for coating                 1/4 c  Sauterne wine
      1    Salt                                1    Lemon, juice of
 
  Wash the squid thoroughly, and pull out the soft backbone and ink
  sack from the head of each.  Remove the black membrane from ove the
  whole squid. Coat them with flour and sprinkle with salt.  Heat the
  olive oil in a heavy skillet and fry the squid until brown.  Pour the
  wine over the squid, stir, and turn off the heat.  Add lemon juice
  and stir.  Let the squid stand in the sauce for ten minutes, then
  drain.  Arrange on a hot serving dish. Serve on small individual
  plates with forks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kalamarakia Me Krassi (Squid in Red Wine)
 Categories: Greek, Fish/sea
      Yield: 4 servings
 
      2 lb Squid                             1/2 ts Salt, Pepper, Sugar
      2 tb Olive Oil                       1 1/2 tb Parsley, Chopped
    3/4 c  Dry Red Wine                   
 
  Clean squid, discard tenacles, wash bodies and drain. Place squid in a
  heavy saucepan with olive oil, wine, salt, pepper and sugar. Bring to
  a boil, reduce heat and simmer for an hour. Remove from heat, cool,
  sprinkle with parsley and serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kalamarakia Pilafi (Squid Baked with Rice)
 Categories: Greek, Fish/sea, Rice/grains, Pilaf
      Yield: 4 servings
 
                                               2    Tomatoes; peeled & seeded
      1 lb Medium squid                        3 tb Butter
           Salt                                1 c  Raw long-grain white rice
    1/4 c  Olive oil                                Chopped parsley
      3    Garlic cloves; sliced               1 tb Chopped fresh rosemary
    1/4 c  Dry white wine                           Freshly ground pepper
 
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink. Rub salt on the outer sacs and rinse them
  inside and out with cold water. Rinse head and tentacles thoroughly
  as well. Slice squid into uniform rings, between 1/2 and 1 inch wide.
  Heat the oil in a frying pan and add the squid and garlic and saute
  for 5 minutes. Stir in the wine and sliced tomatoes, cover, and
  simmer until the squid is almost tender (approximately 30 minutes).
  Transfer to a baking dish.
  
  Meanwhile, heat the butter and saute the rice, without browning, until
  transparent, stirring constantly. Add the rice to the squid and
  sprinkle with 1/4 cup chopped parsley, the rosemary, and salt and
  pepper to taste. Add enough hot water to cook the rice, slightly more
  than 2 cups including the tomato sauce. Cover and bake in a moderate
  oven (350 F) for 30 to 40 minutes, or until the rice is tender.
  Sprinkle with additional chopped parsley and serve hot.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kalamarakia Tursi (Pickled Squid)
 Categories: Greek, Fish/sea, Appetizers
      Yield: 6 servings
 
                                                    Freshly ground pepper
     12 md Squid                             1/4 c  Chopped fresh parsley
      3 tb Olive oil                                Few sprigs fresh rosemary
           Salt                                2 c  White vinegar (approx.)

MMMMM------------------PICKLING SPICES & HERBS-----------------------
      8    Black peppercorns                   1    Bay leaf
      2    Garlic cloves                       1    Sprig fresh rosemary
 
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink. Rub salt on the outer sacs and rinse them
  inside and out with cold water. Heads and tentacles should be rinsed
  thoroughly. Cut the sacs into 1/2-inch wide rounds. Heat the oil in a
  frying pan and slip in the squid rounds, heads and tentacles. Cover
  and simmer until bright pink and tender (approximately 30 minutes),
  adding salt and pepper to taste, parsley and rosemary during the last
  15 minutes. Half fill a clean quart-sized jar with the squid and all
  the juices remaining in the pan. Add white vinegar almost to the top,
  then the pickling spices and herbs. Seal the jar tightly and shake.
  Marinate at least one day before serving. Keep in the refrigerator.
  
  To serve, remove from marinade and serve cold, within 10 days.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kalitsounia Me Kanella (Cretan Cheese-Cinnamon Pastries)
 Categories: Greek, Cookies
      Yield: 20 servings
 
                                               4 tb Milk (or more)
  1 1/2 c  Fresh mizithra or ricotta           2 c  All-purpose flour
      2 tb Grated hard ricotta                 1 pn Salt
      2    Eggs; separated                     1 ts Vanilla extract
    1/2 c  Granulated sugar                         Confectioners' sugar
      2 tb Butter; melted                 
 
  For the filling, combine the cheeses, lightly beaten egg yolks,
  sugar, 1/2 teaspoon cinnamon, and melted butter in a bowl. The
  mixture should be thick enough to mound, but not stiff; add 1
  tablespoon milk, if necessary.  Set aside while you make the dough.
  
  Sift the flour and salt into a bowl, then cut in the butter and mix by
  rubbing between your fingers.  Mix in the vanilla, egg whites, and
  enough milk to make a soft dough.  Knead until smooth and elastic,
  then break off small pieces and roll as thin of a dime.  (The dough
  will be elastic and can be rolled easily.)  Cut into circles 4-inches
  in diameter (teacup size), then on each circle place a teaspoon of
  the cheese filling.  Wet the circle edge with water or milk and fold
  over to form a half-moon, then seal with the tines of a fork or
  pastry wheel.  Arrange the Kaltisounia on buttered cookie sheets and
  bake in a moderate oven (350 F) for 25 minutes, or until the pastry
  puffs up and turns a light chestnut color.  Remove from the oven, and
  place on racks, and dust with confectioners' sugar and cinnamon.
  Serve hot or cold.
   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Karithopita Spiced Walnut Cake
 Categories: Cakes, Greek
      Yield: 8 servings
 
      6    Eggs                              3/4 c  Sugar
  2 1/2 c  Bisquick                          1/2 c  -Water
    1/2 ts Cinnamon                            1    2" strip orange peel
      1 ts -Salt                               1    2" strip lemon peel
    1/2 ts Ground cloves                     1/2    Cinnamon stick
    3/4 ts Baking powder                     1/4 c  Honey
      2 c  Sugar                             1/2    Lemon; juiced
  2 1/2 c  Chopped walnuts                   1/4 c  Walnuts
  1 1/2 c  Milk                                1 ts Ground cinnamon
  1 1/2 c  Vegetable oil                  
 
  In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon
  cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2
  cups of chopped walnuts, milk, and oil.  Blend them together with an
  electric mixer for 5 minutes.
  
  Turn the mixer on high and beat the batter for 15 seconds.
  
  Preheat the oven to 375 F.  Pour the batter into a baking pan that is
  10 x 14 inches, and 2 1/2 inches deep.  Bake the cake for 45 minutes,
  or until a toothpick inserted comes out clean.  Remove the cake and
  let it sit for 2 hours.
  
  In a medium saucepan place the 3/4 cup of sugar, water, orange peel,
  lemon peel, and cinnamon stick.  Bring the ingredients to a boil and
  then simmer them for 5 minutes.
  
  Add the honey and bring the mixture to a boil.  Remove the pan from
  the heat and add the lemon juice.  Stir the ingredients together and
  let the syrup cool.  Remove the orange and lemon peels, and the
  cinnamon stick.
  
  Spread the syrup over the cake.  Sprinkle on the 1/4 cup of chopped
  walnuts and the ground cinnamon.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Karydopita
 Categories: Greek, Cakes
      Yield: 24 servings
 
                                               5 tb Cognac
      3 c  Water                               1 ts Vanilla extract
      4 c  Granulated sugar                  1/2 ts Baking soda
      1    Orange or lemon; peel only          6 oz Zwieback; crushed fine
      2    Whole cloves                        1 lb Walnuts; coarsely chopped
     18    Eggs; separated                     1 ts Ground cinnamon
 
  Combine the water, 2 1/2 cups of the sugar, orange or lemon peel, and
  cloves in a saucepan and boil for 10 minutes.  Remove the peel and
  cloves and cool.  Meanwhile, using an electric mixer, beat the egg
  yolks until light and lemon colored, and gradually add the remaining
  1 1/2 cups sugar. In a separate bowl, mix the Cognac, vanilla
  extract, and baking soda and slowly add to the yolks and sugar.
  Combine zwieback, walnuts, and cinnamon, and gradually add to the
  batter, mixing on low speed. Meanwhile, beat the egg whites until
  soft peaks form.  Slowly fold into the cake batter, then pour into a
  greased 15 1/2" x 11" x 2" baking pan. Bake in a 350 degree oven for
  30 minutes, or until a deep chestnut color. Remove from the oven and
  set on a wire rack.  Spoon the cooled syrup over the cake and allow
  it to cool in the pan.  Cut into traditional diamond shapes,
  according to desired size.
  
  Cutting Diagram: ___________________________________
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MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kasseri, Tomato & Basil Cresents (Kasseropites)
 Categories: Appetizers, Greek, Vegetarian
      Yield: 8 servings
 
                                               3 c  All-purpose flour; (sifted)
    1/2 c  Warm water                          1 lb Kasseri cheese
    1/4 c  Olive oil                                -- coarsely grated
    1/4 c  Red wine vinegar                    2 lg Tomatoes; chopped
      1    Egg                               1/4 c  Chopped fresh basil
      1 ts Salt                                     Paprika
 
  Blend water, oil, vinegar, egg and salt in large bowl.  Gradually
  stir in enough flour so dough pulls away from sides of bowl.  Turn
  dough out onto lightly floured surface and knead until smooth and
  elastic, about 10 minutes.  Shape dough into round.  Grease bowl.
  Add dough, turning to coat surface.  Cover with damp towel and let
  stand in warm draft-free area 30 minutes.
  
  Preheat oven to 350F.  Grease baking sheets.  Combine cheese,
  tomatoes and basil in bowl. Divide dough into 8 pieces.  Shape each
  into smooth round. Roll each out on lightly floured surface to
  thickness of 1/4 to 1/8 inch. Spoon some of cheese mixture down
  center of each round.  Fold one side over filling; press edges to
  seal.  Arrange cresents on prepared sheets. Sprinkle with paprika.
  Bake until cheese has melted and pastry is golden brown, about 40
  minutes.  Serve hot.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kataifi (Shredded Nut Pastries)
 Categories: Greek, Dessert
      Yield: 40 servings
 
                                               1 c  Butter; melted
    500 g  Kataifi pastry                

MMMMM------------------------NUT FILLING-----------------------------
      1 c  Coarsely ground walnuts           1/4 ts Ground cloves
      1 c  Coarsely ground almonds             1    Egg white; lightly beaten
    1/2 c  Caster sugar                        1 tb Brandy
      1 ts Ground cinnamon               

MMMMM---------------------------SYRUP--------------------------------
      2 c  Sugar                               4    Cloves
  1 1/2 c  Water                               1    Piece cinnamon bark
      1 ts Lemon juice                         1 tb Honey
      1    Thin strip of lemon rind       
 
  Makes: 40 pieces Oven temperature: 180 C (350 F) Cooking time: 50-55
  minutes
  
  Take an eighth of the pastry strands and spread out on a board to a
  18 x 25 cm (7 x 10 inch) rectangle with strands running roughly
  lengthwise. Using a pastry brush, dab some butter over strands.
  Combine nut filling ingredients and spread about 2 tablespoons of
  filling along one narrow edge.  Roll up firmly into a neat roll.
  Repeat with remaining ingredients. Place rolls close together in a 20
  x 30 cm (8 x 12 inch) slab cake pan or baking dish.  Brush top with
  remaining butter.  Bake in a moderate oven, one shelf above centre,
  for 50-55 minutes until golden brown.
  
  Meanwhile, dissolve sugar in water over heat, add lemon juice and
  rind, cloves and cinnamon.  Bring to the boil and boil over medium
  heat for 10 minutes.  Stir in honey, strain and cool.  Pour cooled
  syrup over hot pastries and place a folded cloth on top.  Leave until
  cool.  Cut each roll into 5 pieces diagonally if preferred.
  
  ALTERNATIVE SHAPING:  Take a small handful of pastry strands and
  spread out fairly compactly on board.  Have strands running towards
  you as much as possible and dab with butter.  Mould a tablespoon of
  nut filling into a short sausage shape and place on one end.  Roll up
  firmly into a neat roll and place in baking dish.  Repeat with
  remaining ingredients.  Makes about 30 rolls each about 5 cm (2
  inches) long.  Bake as directed above, prepare syrup and finish as in
  previous recipe.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kataifi Me Krema (Shredded Pastry with Custard)
 Categories: Greek, Dessert
      Yield: 1 servings
 
                                         

MMMMM----------------------CUSTARD FILLING---------------------------
      4 c  Milk                                1 pn Salt
    3/4 c  Cornflour                         1/2 c  Sugar
      4    Eggs; beaten                        1 ts Vanilla essence

MMMMM-----------------------KATAIFI CRUST----------------------------
    500 g  Kataifi (shredded pastry)         3/4 c  Unsalted butter; melted

MMMMM---------------------------SYRUP--------------------------------
      2 c  Sugar                               1    Piece of cinnamon bark
  1 1/2 c  Water                               3 ts Lemon juice
      1    Thin strip lemon rind          
 
  Oven temperature: 190 C (375 F) Cooking time: 1 hour
  
  Combine milk and cornflour in a heavy pan.  Blend in beaten eggs and
  add salt and sugar.  Place over medium heat and stir constantly until
  thickened and bubbling.  Remove from heat, stir in vanilla essence
  and cover top of custard with buttered paper to prevent a skin
  forming.
  
  Place kataifi in a large bowl and gently separate strands with
  fingers. Grease a 20 x 28 cm (8 x 11 inch) oven dish with some of the
  butter.  Put half the kataifi in the base, pressing it down to make
  it compact. Drizzle 1/4 cup butterr evenly over it.  Pour custard
  filling over kataifi, spreading it evenly.  Top with remaining
  kataifi.  Spread evenly and pat down gently.  Pour remaining melted
  butter evenly over top.  Bake in a moderately hot oven for 45 minutes
  until golden brown.  Remove from oven and leave until cool.
  
  Dissolve sugar in water over medium heat, add lemon rind and cinnamon
  bark and bring to the boil.  Add lemon juice and boil over medium
  heat for 15 minutes, skimming when necessary.  Do not stir once syrup
  is boiling. Strain hot syrup over cooled pastry.  Leave until cold
  and cut into diamond shapes to serve.
  
  Note: The previous recipe is the traditional way in which this
  dessert is made.  As the custard and syrup soften the kataifi, many
  good cooks use the following method for a crisp finish:
  
  Prepare the syrup as directed above and leave until cool.  Place the
  kataifi in a bowl and loosen stands.  Pour on 1/2 cup melted, unsalted
  butter and mix with fingers to coat strands.  Spread kataifi in two
  buttered 20 x 28 cm (8 x 11 inch) straight-sided oven dishes and
  press down to make it compact.  Bake in a moderately hot oven for
  20-25 minutes until golden - take care that it does not become too
  brown.  Remove from the oven and pour cooled syrup evenly over hot
  kataifi in each dish. Cover each dish with a tea towel so that
  kataifi softens slightly, otherwise it will be difficult to cut.
  Make custard as directed in previous recipe and pour while hot onto
  kataifi in one dish.  Invert other dish of kataifi on top of the
  custard.  Leave uncovered until cool, then cut into diamond shapes to
  serve.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kefallinian Spicy Meat Pie
 Categories: Greek, Meats
      Yield: 12 servings
 
                                               1 c  Feta cheese, crumbled
      1 sm Leg of lamb                       1/2 c  Chopped fresh parsley
           - boned, cut into 1" pieces,        2    Sprigs fresh mint; chopped
           - bones reserved                    1 ts Dried oregano
      1    Lemon (juice only)                  1    Garlic clove; sliced
    1/4 c  Oil or butter                       1 ts Ground cinnamon
      1    Onion; chopped                      1    Orange or lemon peel
      3 md Potatoes; parboiled in their             - cut into pieces
           - jackets, peeled & diced                Salt & freshly ground pepper
      1 lg Carrot; parboiled, diced           16    Commercial filo sheets
      3 c  Parboiled white rice;drained        6 tb Butter (or more); melted
      2 tb Tomato puree                        3    Hard-boiled eggs; quartered
 
  On the island of Kefallinia in the Ionion Sea, the Feast Day of
  Analipseos (Ascension Day) is celebrated with the traditional
  "kreatopita" (meat-pie). This spicy pie also ushers in the beginning
  of Lent on the day of Apokreas.
  
  In a stock pot, cover the lamb bones with cold water. Simmer, covered
  for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the
  lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan,
  add the onions and lamb, and saute the meat on all sides until the
  onions are soft without browning. Pour the onions, lamb, and juices
  into a large bowl. Add the diced potatoes and carrot, rice, tomato
  puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit
  peel and season with salt and freshly ground pepper. Add enough
  reserved lamb broth for liquid while pie bakes, then mix with a
  wooden spoon.
  
  Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo
  sheets, brushing the melted butter in between the sheets, making sure
  the pastry fits the sides and bottom of the pan. Pour in the filling,
  spreading evenly with a spatula. Place the egg quarters here and
  there across the top and cover with the remaining filo sheets,
  brushing with butter as before. Flute the edges with two fingers or a
  fork and brush the top with butter. Using a sharp knife, score the
  top 3 filo sheets into square or diamond shapes, or prick the
  homemade pastry with a fork. Bake for 40 to 50 minutes in moderately
  slow oven (325 F), raising the temperature to 350 F during the last
  10 minutes. Remove from the oven and let stand on a rack for 15
  minutes. Remove from the oven and let stand on a rack for 15 minutes.
  Cut into diamonds or squares and serve warm.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Keftedes Tiganites (Fried Greek Meatballs)
 Categories: Greek, Meats, Veal
      Yield: 24 servings
 
                                               2    Mint sprigs; chopped
      1 lb Lean beef or veal, ground         1/2 ts Ground allspice*
      1 md Onion; grated                       1 tb Dry red wine
      1    Garlic clove; crushed               2 tb Water (more if necessary)
      2 sl Bread; crusts removed                    Salt & freshly ground pepper
      1    Egg; lightly beaten                      All-purpose flour
      3 tb Parsley; (minced)                        Oil for frying
 
  *Note: Bread slices should be soaked in water, then squeezed dry.
  *Ground cinnamon or corriander may be substituted for allspice if
  desired. In a large bowl, combine the ground meat with the onion,
  garlic, bread, egg parsley, mint, spice, and wine and knead for 2
  minutes.  The mixture should be soft; add a few tablespoons of water
  if necessary.  Season with salt and pepper to taste, then cover and
  refrigerate for at least 1 hour. Pinch off small pieces the size of
  walnuts or smaller and roll into balls between your palms, then
  dredge lightly in flour.  Heat the oil in a frying pan to the smoking
  point, slip in the keftedes, and fry until crisp, turning constantly
  with tongs.  Remove with slotted spoon and drain on absorbent paper.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Keftethes Apo Ton Pontos (Meat Patties From Ponti)
 Categories: Greek, Meats, Veal
      Yield: 6 servings
 
                                               1 ts Chopped basil
    500 g  Veal stew meat                      1 md Tomato; peeled, chopped
    250 g  Pork stew meat                      1    Egg
      3 sl Stale bread (thick slices)          1 tb Vinegar
           - crusts removed                    1 ts Bicarbonate of soda
      1    Onion; finely chopped           1 1/2 ts Salt
      1    Garlic clove; finely chopped             Freshly ground black pepper
      3 tb Chopped parsley                          Flour to coat
      1 ts Chopped mint                             Oil for frying
 
  Serves: 5-6 Cooking time: 8-10 minutes
  
  Finely grind veal and pork, leaving some fat on pork.  Combine meats.
  
  Soak bread in cold water.  Squeeze dry and crumble into a mixing
  bowl. Add onion, garlic, herbs, tomato, egg and vinegar; blend in
  soda, salt and pepper.  Add meat and blend in lightly and thoroughly,
  using a hand if necessary.  Chill for 1 hour.
  
  Taking about 2 tablespoons of the mixture at a time, roll into balls.
  Moisten hands occasionally.  Roll balls in flour and flatten into
  rounds 5 cm (2 inches) in diameter.  Shallow fry in hot oil for 4-5
  minutes each side.  Patties will puff up.  Turn carefully with
  spatula or tongs.  Drain on paper towels and serve immediately with
  fried potatoes and vegetables or salad.  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kibbeh Bissanieh (Baked Lamb & Wheat)
 Categories: Greek, Lamb
      Yield: 8 servings
 
      1 lb Bulgur,(cracked wheat)                   FILLING:
           Finely crushed                    2/3 c  Chopped onion
      2 lb Ground lean lamb                    4 ts Shortening
    1/3 c  Grated onion                      1/2 lb Ground lean lamb
      2 ts Salt                              1/4 c  Pine nuts
    1/2 ts Black pepper                      1/2 ts Salt
    1/4 ts Cinnamon                          1/4 ts Black pepper
           Water                               1 tb Shortening
 
  Cover bulgar with water and soak for 30 minutes. Add the 2 pounds of
  lamb, onion and seasonings. Knead well.
  
  To Make Filling: Saute the 2/3 cup chopped onion in shortening until
  brown. Add the 1/2 pound of ground lamb, pine nuts, salt and pepper.
  Cook and stir until meat is browned.
  
  Spread half the of the bulgar/lamb mixture in a well greased 9" X 12"
  baking pan. Cover with filling. Cover with remaining bulgar/lamb
  mixture and press down firmly. With a sharp knife cut diagonal lines
  across to mark diamond shapes. Dot top with the 2 tablespoons of
  shortening. Bake in a preheated 400 degree oven for 30 minutes;
  reduce heat to 300 degrees and bake 30 minutes longer.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kokoretsi Tis Souvlas (Skewered Variety Meats)
 Categories: Greek, Meats
      Yield: 6 servings
 
                                           1 1/2    Lemons
    250 g  Lamb sweetbreads                  500 g  Lamb hearts
           Water                               2    Lamb kidneys

MMMMM--------------------------MARINADE-------------------------------
      1 sm Onion; grated                       1 ts Dried rigani or oregano
      2    Lemons (juice only)                 2 tb Chopped parsley
    1/2 c  Olive oil                           1 ts Salt
      3    Bay leaves; each in 3 pieces             Freshly ground black pepper

MMMMM-------------------------TO FINISH------------------------------
           Sausage casings                
 
  Serves: 6, more as an appetizer Cooking time: 15-20 minutes
  
  Rinse sweetbreads, place in a pan and cover with water. Add juice of
  1/2 lemon. Bring to the boil, then drain. Put liver, heart and halved
  kidneys in a bowl with cold water to cover and add the juice of 1
  lemon. Soak for 30 minutes, then drain. Remove skin from liver and
  trim larger tubes from liver and heart; cut out fatty core from
  kidneys. Cut meats and sweetbreads into 3 cm (1-1/4 inch) pieces and
  place in a glass or ceramic bowl.
  
  Blend marinade ingredients and pour over prepared meats.  Cover and
  leave in refrigerator to marinate for at least 2 hours.  Put sausage
  casings in cold water and leave to soak during this time.
  
  Thread meats alternately on 6 skewers, adding 2 pieces of bay leaf to
  each skewer among meats.  Drain sausage casings and wind a length of
  casing around meats on each skewer, tucking ends into keep casings in
  place.
  
  Grill slowly over glowing charcoal, turning skewers frequently and
  brushing kokoretsi occasionally with marinade.  Cook for 15 to 20
  minutes, adjusting height of grid, or moving skewers to cooler part
  of fire so that kokoretsi cooks slowly.  Serve hot.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Koloketes (Pumpkin Pies)
 Categories: Appetizers, Vegetarian, Greek
      Yield: 30 servings
 
MMMMM----------------------PUMPKIN FILLING---------------------------
      3 c  Diced butternut pumpkin           1/2 ts Ground cinnamon
      2 tb Pougouri (coarse burghul)           1 pn Ground cloves
      1 md Onion; chopped                  1 1/2 ts Salt
    1/4 c  Peanut or corn oil                       Freshly ground black pepper

MMMMM---------------------------PASTRY--------------------------------
      4 c  Plain flour                       1/2 c  Cold water
      1 pn Salt                                3 ts Lemon juice
    3/4 c  Peanut or corn oil                       Beaten egg & milk for glaze
 
  Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F)
  Cooking time: 30 minutes
  
  Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice.
  Measure and place diced pumpkin into a bowl.  Add remaining filling
  ingredients, stir to combine, cover and leave for 12 hours or
  overnight.
  
  Sift flour and salt into a mixing bowl, add oil and rub in with
  fingertips until distributed evenly.  Add water and lemon juice and
  mix to a firm dough.  Knead lightly, cover and leave to rest for 30
  minutes.
  
  Roll out dough thinly (about the thickness of a normal pie crust) and
  cut into 15 cm (6 inch) rounds.  Take a round of pastry and moisten
  edges with a little water.  Place a good tablespoonful of filling in
  centre, fold over and press edges to seal well.  Flute edge with
  fingers or press with tines of fork.
  
  Place finished pies on lightly greased baking trays and glaze tops
  with an egg beaten with a little milk.  Bake in a hot oven for 10
  minutes, reduce to moderate and bake for further 20 minutes.  Serve
  hot or cold.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kopenhai
 Categories: Greek, Cakes
      Yield: 30 servings
 
                                         

MMMMM---------------------------PASTRY--------------------------------
    3/4 c  Butter                              2    Egg yolks
    1/4 c  Sugar                           2 1/2 c  Flour
      1    Orange (grated rind only)           1 pn Salt

MMMMM-----------------------ALMOND FILLING----------------------------
      6    Eggs; separated                   1/2 ts Baking powder
    1/2 c  Caster sugar                        2 c  Ground almonds
    1/4 ts Almond essence                      1 pn Salt
    1/4 c  Plain flour                   

MMMMM----------------------TO FINISH TORTE---------------------------
      8    Fillo pastry sheets                 1    Thin strip orange rind
    1/4 c  Unsalted butter; melted             1    Thin strip lemon rind
      2 c  Granulated sugar                    2 ts Lemon juice
      1 c  Water                               2    Pieces cinnamon bark
 
  Cream butter and sugar with grated orange rind until light and
  fluffy; beat in egg yolks.  Sift flour and salt into butter mixture
  to form a soft dough.
  
  Lightly grease a round 20 cm (12 inch) dish (a "tapsi") or a 25 x 30
  cm (10 x 12 inch) baking dish.  As pastry moulds easily any tears can
  be pressed together.  An alternative is to put pastry in dish without
  rolling, and press it over base and sides with fingers.  Even out by
  rolling with a straight-sided glass.
  
  Bake in a moderately hot oven for 15-20 minutes until lightly
  coloured. Remove and cool.
  
  To make almond filling, beat egg yolks, sugar and almond essence until
  thick and light.  Sift flour with baking powder and combine with
  ground almonds.  Fold this lightly into beaten egg yolks. Beat egg
  whites with salt until stiff but not dry and fold lightly into almond
  mixture.  Pour into pastry-lined dish.
  
  On a flat surface butter a fillo pastry sheet, top with another and
  butter. Continue until all sheets are used.  Leave a top sheet
  unbuttered. Lift onto top of almond filling and trim edges of fillo
  in line with pastry crust, using kitchen scissors.  Brush top with
  remaining butter. With a sharp knife or razor blade make slits
  through the top 2 or 3 sheets running the length of the dish and
  spacing them 4 cm (1 1/2 inches) apart.
  
  Bake in a moderate oven for 45 minutes until top is golden and
  filling is set.  Meanwhile dissolve sugar in water over medium heat,
  add fruit rinds, lemon juice and cinnamon bark and bring to the boil.
  Boil for 10 minutes, strain and cool.  When torte is cooked, cut
  through slits in pastry down to the bottom crust.  Pour cooled syrup
  over hot torte, leave until cool. Cut diagonally to give
  diamond-shaped pieces for serving.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kos Lemon Pie
 Categories: Greek, Pies, Dessert
      Yield: 12 servings
 
                                         

MMMMM---------------------------PASTRY--------------------------------
      1 c  Unbleached all-purpose flour        8 tb Unsalted butter
    1/4 c  Confectioners' sugar                     - cut into small pieces
    1/2 tb Finely grated lemon peel            2    Egg yolks
      1 pn Salt                                1 ts Vanilla extract

MMMMM--------------------------FILLING-------------------------------
      8 tb Unsalted butter                     2    Lemons; juiced
           - at room temperature             1/4 c  Heavy cream
    1/3 c  Honey                             1/2 c  Superfine sugar
      5    Egg yolks                         1/2 c  -Water
  1 1/2 c  Ground blanched almonds             1    Lemon; juiced

MMMMM------------------------FOR SERVING-----------------------------
           Confectioners' sugar; sifted   
 
  To make the pastry, sift the flour and confectioners' sugar into a
  large cold bowl, stir in the grated lemon zest and salt, and add the
  butter. Quickly and lightly rub the mixture together with your
  fingers until it resembles coarse meal.  Beat the egg yolks and
  vanilla together and stir into the flour mixture.  Pull the dough
  together into a ball with your fingers, adding cold water only if
  necessary to make a soft dough. Tightly cover with plastic wrap and
  refrigerate for 30 minutes.
  
  Set a rack in the center of the oven and heat the oven to 375 F.
  
  Lightly flour a work surface and roll out the pastry to fit a 9- to
  10-inch tart pan with a removable bottom.  To transfer the pastry,
  wrap it around the rolling pin, lift above the pan, and unroll over
  the rim.  With your thumb and knuckle, gently press the pastry into
  the pan, then roll the rolling pin over the rim to trim the edges.
  Line with aluminum foil and bake 6 to 8 minutes or until just set.
  Set aside, and lower the oven temperature to 325 F.
  
  To make the filling, beat the butter and honey with an electric mixer
  or by hand until pale and creamy.  Beat in the egg yolks one at a
  time.  Then stir in the almonds, the juice of 2 lemons (reserve the
  zest, removed in thin strips), and the cream.  Pour into the pastry
  shell and lightly smooth the top with a spatula.  Bake 30 to 40
  minutes, or until golden brown and set.
  
  Meanwhile, combine the superfine sugar, reserved lemon zest, and
  water in a sugar pan or small heavy saucepan.  Slowly bring to a
  boil, then simmer 6 minutes or until the syrup lightly coats the back
  of a metal spoon.  Set aside to cool slightly.
  
  Add the remaining lemon juice to the barely warm syrup and strain,
  reserving the zest.  Pour the syrup over the warm pie, remove from
  the pan, and liberally sprinkle with confectioners' sugar and the
  reserved zest. Serve immediately.
  
  Note: To make the pastry in the food processor, chill the processor
  bowl and metal blade in the refrigerator for 1 hour.  Working very
  quickly, process the flour, sugar, lemon zest, and butter until the
  mixture resembles coarse meal.  Add the egg yolks and vanilla and
  pulse just to mix.  (It is unlikely that you will need to add water.)
  Wrap and refrigerate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kota Kapama (Chicken Braised with Cinnamon & Cloves )
 Categories: Poultry, Greek
      Yield: 5 servings
 
      1    Frying or roasting chicken*       1/4 c  -Water to mix w tomato paste
      1    Lemon (juice only)                  1    Large stick cinnamon
      4 tb Sweet butter & oil, mixed           3    Whole cloves
    1/2 c  Dry white wine (optional)                Salt & freshly ground pepper
  1 1/2 lb Peeled, chopped tomatoes                 Fresh parsley or watercress
      1 tb Tomato paste; mixed w/ water   
 
  *Note: Chicken should be about 2-1/2 lbs., and be cut into serving
  pieces.
  
  Arrange the chicken parts in a glass or earthenware bowl and rub all
  over with lemon juice.  Allow to stand while heating the butter and
  oil in a heavy braising pot.  Slip the chicken into the fat and cook
  over medium heat, turning with tongs to avoid pricking the flesh;
  saute until light chestnut in color.  Heat the wine in a small pan,
  pour over the chicken, shake the pan, and continue cooking over low
  heat.  Stir in the tomatoes and tomato paste, slip the cinnamon and
  cloves in among the pieces, and cover.  Simmer over the lowest
  possible heat for 1-1/2 hours, or until the chicken is tender and the
  sauce thick.  Or, transfer to a medium slow oven (325 F) to complete
  the cooking.  Season with salt and pepper.  Serve warm over cooked
  grain or mashed potatoes with green raw or cooked vegetables and
  chilled wine.  Garnish with parsley or watercress.
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kotopita (Greek Chicken Pie)
 Categories: Greek, Poultry
      Yield: 10 servings
 
                                               3    Eggs; lightly beaten
      1    Chicken, stewed                   3/4 c  Grated cheese *(see note)
    1/4 c  Butter or margarine                      Salt & freshly ground pepper
    1/4 c  All-purpose flour                   1 ts Grated nutmeg
  2 1/2 c  Chicken broth/stock; warmed              Thyme or mint leaves;chopped
    1/4 c  Milk, optional                     12    Commercial filo sheets
 
  *Note: Suggested cheeses are either Mizithra or Kefalotyri.  If
  unavailable, Parmesan or Romano could be substituted.  :-(
  
  Remove the bones and skin from chicken and discard.  With your
  fingers tear the chicken into strips, not too small.  Set aside while
  you prepare the sauce.  Melt the 4 T butter in a heavy pan, then
  blend in the flour, without scorching, over medium heat.  Remove from
  the heat for a minute and stir in the warm broth, then return to the
  heat and cook gently until the sauce boils.  Cool.  Mix in the milk
  if the sauce seems too thick, then add the eggs, cheese, a little
  salt, pepper, nutmeg, and thyme.
  
  Butter a 9 x 12 x 3-inch baking pan and in it spread 6 filo sheets,
  brushing each with melted butter.  Pour in the chicken filling, then
  cover with the remaining filo sheets.  Tuck the top filo over the
  bottom and flute the edges.  Score the top 3 filo sheets with a sharp
  knife.  Bake in a moderate oven (350 F) for 40 minutes, or until
  crisp and golden chestnut in color.  Remove from oven and let stand
  for 15 minutes before cutting into 9 to 12 squares.  Serve warm.
  (Serves 9 to 12)
  
  Note: In Epirus, Kotopita is sometimes made with a large amount of
  onions. If you would like to try it, use the recipe above plus 1
  pound of Spanish- type onions.  Peel and slice the onions, boil in
  water for 5 minutes, and drain.  Prepare the sauce without the cheese
  and bake the chicken and onions in the sauce, between homemade filo,
  preferably, or commercial filo. 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kotopoulo Giouvetsi
 Categories: Greek, Poultry, Pasta
      Yield: 4 servings
 
                                               2 lg Bell peppers; cored, seeded,
      1 md Roasting chicken (3-4 lbs)               - and finely chopped
      3 tb Olive oil                           1 c  Peeled,chopped plum tomatoes
           Salt                              1/2 ts Ground cumin
           Freshly ground black pepper       1/3 c  Brandy
  1 1/2 c  Orzo                                4 c  Water
      3 md Onions; coarsely chopped                 Grated Parmesan cheese
      2    Garlic cloves; minced          
 
  Preheat oven to 450F.
  
  Wash chicken and rub outside and inside with 1 tablespoon olive oil.
  Season skin with salt and pepper.
  
  Place chicken in a medium-to-large baking pan, preferably glass or
  clay, and spread orzo evenly around chicken.  Add remaining oil and
  other ingredients except cheese and toss in pan to combine.  Place
  pan, uncovered, in hot oven and reduce heat to 350F.  Bake for 1 to
  1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices,
  until chicken is tender and orzo cooked, adding more water, if
  necessary, during baking if orzo seems too dry.  Sprinkle with grated
  cheese before serving.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kotopoulo Kapanici
 Categories: Greek, Poultry, Casserole
      Yield: 4 servings
 
      4    Chicken pieces, skinned             1 tb Tomato paste
           Salt and freshly ground             1    Cinnamon stick
           -pepper                             4    Cloves
      3 tb Olive oil                           6    Allspice berries
      1 tb Butter                              1 c  Water
      1 sm Onion, chopped                      6 oz Artichoke hearts, drained
      3    Garlic cloves, crushed                   -(optional)
    1/2 c  Dry white wine                      1 tb To 2 tb chopped fresh
      1 lb Ripe tomatoes, peeled,                   -parsley or cilantro
           -seeded and chopped            
 
  Servings: 4
  
  Sprinkle the chicken liberally with salt and pepper.  Heat the oil
  with the butter in a large casserole, add the chicken and fry over
  moderate heat for about 5 minutes until browned on all sides.  Remove
  from the pan with a slotted spoon and set aside.
  
  Add the onion and garlic to the pan and fry gently for about 5
  minutes until soft.
  
  Return the chicken to the pan, pour in the wine, then add the
  tomatoes and tomato paste and mix well.  Let the mixture bubble for a
  few minutes.
  
  Meanwhile, pound the spices with a pestle in a mortar.  Add to the
  casserole with the water and stir well to mix.  Cover the pan and
  simmer for about 45 - 60 minutes until the chicken is tender.
  
  Add the artichokes (if using) about 10 minutes, before the end of
  cooking time, to heat through.  Taste and adjust seasoning, stir in
  the parsley or cilantro and serve immediately.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kotopoulo Kokkinisto (Reddened Chicken)
 Categories: Greek, Poultry
      Yield: 6 servings
 
                                                    - (more if necessary)
      1    Frying or roasting chicken*         2 c  Chopped, drained tomatoes
      3 tb Vegetable oil or butter             2 tb Chopped fresh parsley
      1    Onion; chopped                      1 pn Dried marjoram or thyme
      2 tb Butter                                   Salt & freshly ground pepper
      2 tb All-purpose flour (optional)             Water if necessary
      1 c  Dry white wine                 
 
  *Note: Chicken should be about 3 pounds, and cut into serving pieces.
  
  Wash and dry the chicken.  In a frying pan, heat the oil or butter
  and sear the chicken over high heat, turning constantly to avoid
  burning the chicken.  Remove each piece when reddish in color.  Lower
  the heat and saute the onion until soft, adding butter while
  stirring.  For a thicker sauce, add the flour and cook 2 minutes,
  then add the wine and tomatoes. Simmer until thickened, then strain
  the sauce into a baking-serving casserole.  Sprinkle the herbs over
  the chicken, season lightly with salt and pepper, and shake the
  casserole gently.  Chicken should be almost covered with liquid; if
  not, add a little water.  Cover tightly and simmer over low heat or
  transfer to a medium oven (350 F) to bake for 1 hour, or until the
  chicken is tender and the sauce thick.  Serve warm.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kotopoulo Me Bamyes - Chicken with Okra
 Categories: Greek, Poultry
      Yield: 8 servings
 
                                             1/2 c  Dry white wine
      1    Chicken, about 2 kg (4 lb)          1    Bay leaf
    1/4 c  Butter                              2    Pieces of cinnamon bark
      1    Onion; finely chopped             1/2 ts Sugar
      1    Garlic clove; crushed                    Salt
  1 1/2 c  Chopped, peeled tomatoes                 Freshly ground black pepper
      1 tb Tomato paste                      500 g  Prepared okra (500 g = 1 lb)
 
  Cooking time: 1 1/2 hours
  
  Cut chicken into serving pieces and wipe dry.  Melt butter in a heavy
  saucepan or flameproof casserole and brown chicken on all sides.
  Remove to a plate when browned.
  
  Reduce heat and add onion and garlic.  Fry gently until onion is
  transparent and add remaining ingredients.  Cover and simmer for 20
  minutes.
  
  Meanwhile, lightly brown prepared okra in a little butter and set
  aside.
  
  Return chicken to pan, cover and simmer gently for 45 minutes or until
  chicken is tender, adding browned okra 20 minutes before end of
  cooking time.  Remove bay leaf and cinnamon bark and serve with
  boiled or mashed potatoes.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kotta Pilafi (Chicken Pilaf)
 Categories: Greek, Poultry, Pilaf
      Yield: 6 servings
 
      6    Chicken breasts (about 3            2 c  Water
           -pounds)                            1 ts Ground cinnamon
    1/4 c  Butter                                   Salt and pepper
      1 md Onion, finely chopped               1 c  Uncooked rice
  1 1/2 c  Canned tomatoes                          Dairy sour cream
 
  Saute chicken breasts in butter until golden brown. Add onion,
  tomatoes, water, cinnamon, and salt and pepper to taste. Cover and
  simmer for 30 minutes. Add rice and stir to mix evenly. Cover and
  simmer for an additional 20 minutes, or until rice is tender, adding
  more water if necessary. Serve with a bowl of cold dairy sour cream,
  to be spooned over the hot pilaf.
  
  Makes 6 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kouloura Rolls & Buns
 Categories: Greek, Bread
      Yield: 1 servings
 
                                               5 tb Sugar; if making Koulourakia
      2 tb Dry or cake yeast                   3 tb Butter, margarine or oil
    1/2 c  Warm water                        3/4 ts Salt
      2 c  Milk; warm                          7 c  All-purpose flour; unsifted
      3 tb Sugar; -OR-                         1    Egg

MMMMM--------------------------TOPPING-------------------------------
      1    Egg yolk                          1/4 c  Sesame seeds
 
  Melt yeast in warm water.  Set aside.  Bring milk to boil.  Add sugar,
  butter and salt.  Allow milk to cool slightly.
  
  Put flour in a large bowl leaving about a tablespoon of it in the
  measuring cup for hands and make a hole in the center.  Pour liquid
  into it. Add yeast and egg.  Start mixing with spoon or paddle,
  pushing flour from all sides into center.  Dough will be sticky until
  flour is absorbed. Begin kneading dough in the bowl and then transfer
  it to a lightly floured board. Continue kneading until dough is
  smooth and elastic, about 20 minutes.
  
  Place dough in a greased bowl.  Cover with towel dampened with hot
  water. Set aside in a warm place to rise until bulk has doubled,
  about 4 hours.
  
  Punch down in the middle.  Knead for a few minutes and shape into a
  round loaf or into individual rolls (see below).  Using fingers, rub
  top with egg yolk and sprinkle with sesame seeds.  Place in greased
  baking pans. Let rise once more, uncovered, in a warm place,
  approximately 1 hour.
  
  Bake in preheated oven at 375 F for 45 minutes.  Remove from oven;
  allow to cool 10 minutes before removing bread from pan.
  
  To Shape Traditional KOULOURA:  Divide dough into 3 long ropes.  Braid
  together.  Place braid in a greased tube pan or a large round baking
  pan. Stretch dough to make ends meet.  Use egg yolk to stick ends
  together.
  
  To Shape KOULOURAKIA Rolls:  Pinch off pieces of dough.  Roll on
  board with the palms of your hands to make a rope 6" long.  Twist it
  into a hairpin, coil the ends around each other and stick the tips
  together with a dab of egg yolk.  Or coil it like a snake, round and
  round; or roll into small round balls using the palms of your hands.
  Do not flatten or press down as you roll.
  
  Source: The Complete Greek Cookbook - by Theresa Karas Yianilos Avenel
  Books, New York
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Koulourakia (Sesame Cookies)
 Categories: Greek, Cookies
      Yield: 70 servings
 
                                               3 ts Baking powder
      1 c  Butter                            1/2 ts Ground cinnamon
      1 c  Caster sugar                      1/4 ts Ground cloves
      1 ts Vanilla essence                   1/4 c  Milk
      3    Eggs                              1/2 c  Toasted sesame seeds
      5 c  Plain flour                    
 
  Makes: 70 Cooking time: 15-20 minutes Oven temperature: 190 C (375 F)
  
  Cream butter and sugar with vanilla essence until light and fluffy.
  Beat eggs, reserve 1 tablespoon for glazing and add remainder
  gradually to butter mixture, beating well.
  
  Sift dry ingredients twice.  Stir into creamed mixture alternately
  with milk to form a soft dough.  Knead lightly until smooth.  If
  dough is sticky, chill for 1 hour.
  
  Scatter some sesame seeds lightly on one side of pastry board.  Shape
  pieces of dough into thick pencil shapes and roll onto the sesame
  seeds to coat lightly or according to taste.  Double over rolled
  dough and twist, or form into rings, figure eights or coils.  Place
  on greased baking sheets and glaze with reserved egg beaten with a
  little milk.  Bake in a moderate oven for 15-20 minutes until golden
  brown.  Cool on a wire rack and store in an airtight container.
  
  Variation:  Roll dough in granulated sugar instead of seeds.  Glaze
  lightly with milk.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kourambiedes
 Categories: Cookies, Greek
      Yield: 50 servings
 
                                               1 ts Vanilla extract
      1 c  Sweet butter                        1 ts Baking powder
    1/2 c  Powdered sugar                  2 1/4 c  Sifted cake flour; (or more)
      1    Egg yolk                          3/4 c  Ground almonds; toasted
      2 tb Brandy or Cognac, (optional)        1 lb Powdered sugar; sifted
      1 ts Almond extract                 
 
  In electric mixing bowl, whip the sweet butter until it is fluffy and
  white.  Continuing to beat on medium speed, gradually add the 1/2 cup
  powdered sugar, egg yolk, and flavorings.
      Meanwhile, sift the baking powder with the flour and gradually
  add to the batter, mixing by hand and working the flour thoroughly
  into the mixture before adding more.  Mix in ground almonds.  Knead
  until a soft, buttery dough is formed that will stay together when a
  little is rolled in the palms of your hands.  Break off pieces
  slightly larger than a walnut, then roll into balls, half-moons, or
  S-curves.  Place on cookie sheets allowing an inch between each.
  Bake on the center rack of a 350-degree oven for 12 to 15 minutes or
  until golden colored, not chestnut.  Remove from the oven and
  carefully lift each Kourambie and place on a generous layer of sifted
  powdered sugar.  Immediately sift more powdered sugar over to cover
  Kourambiedes.  Allow to cool for 10 to 15 minutes before lifting and
  rolling to be sure they are evenly coated.  May be served in
  individual fluted paper cups.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kreatopita Therini (Summery Meat Pie)
 Categories: Greek, Meats, Veal
      Yield: 10 servings
 
                                                    Salt & freshly ground pepper
      4    Scallions; chopped                1/2 ts Ground coriander or allspice
      3 tb Butter or oil                       1 ts Dried oregano
      1 lb Veal, beef or lamb (ground)         1 c  Grated cheese (Mizithra!!!)
      4 sm Zucchini; scrubbed, cubed                Bread crumbs, if necessary
      1 sm Eggplant; cubed                    10    Commercial filo sheets
      1 c  Canned tomatoes; drained            6 tb Butter; melted
    1/4 c  Chopped fresh parsley          
 
  Saute the scallions in the 3 tablespoons butter in a large frying pan
  and add the meat. Simmer a few minutes, then toss in the zucchini,
  eggplant, tomatoes, and parsley and season with salt and pepper.
  Cover the pan and simmer for 30 minutes, adding the coriander and
  oregano during the last 10 minutes. Remove from the heat and stir in
  the cheese. (The mixture should be thick; if any liquid remains, dust
  lightly with bread crumbs to absorb.) Line a 9 x 12 x 3-inch baking
  pan with 6 filo sheets, buttering each. Spread the filling over the
  filo evenly, then top with the remaining filo sheets, buttering each
  as before. Score the top few filo sheets into squares or diamonds.
  Bake in a medium oven for 35 to 40 minutes, until golden in color and
  the dough is crisp. Remove from the oven, and let stand for 10
  minutes, then cut and serve warm.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kreatopitakia (Baked Savory Pastries W/ Seasoned Meat)
 Categories: Greek, Appetizers, Meats
      Yield: 60 servings
 
                                             1/2 c  Tomato sauce
      3 tb Butter or margarine                      Salt & freshly ground pepper
      2    Shallots or onions; minced        1/2 c  Grated cheese*
      1 lb Lean ground lamb or beef            1    Egg; lightly beaten
    1/2 c  Dry white wine                      1 tb Bread crumbs; if necessary
      3    Sprigs fresh parsley;chopped        1 lb Commercial filo sheets
      1 tb Chopped fresh mint or dill          1 c  Butter; melted
 
  *Note: Suggested cheeses for this recipe are Greek kefalotyri or
  Parmesan.
  
  Heat the 3 tablespoons butter or margarine and cook the shallots until
  soft, then add the meat and mash with a fork over medium heat until
  the color changes.  Add the wine and simmer a few minutes.  Stir in
  the herbs and tomato sauce; season with salt and pepper to taste and
  simmer for 20 minutes.  Cool.  Add the cheese and egg, and if the
  mixture is very liquid, stir in the bread crumbs immediately before
  stuffing.
  
  Filo sheets should be unrolled flat, and cut into thirds (3 x 11
  inches). Pile up the filo, covering it with waxed paper and a damp
  towel.  Take out one sheet at a time and keep the rest covered.
  Butter the filo, one sheet at a time, using a pastry brush and the 1
  cup melted butter.  Place 1 teaspoon of the meat filling 1 inch from
  the end nearest you.  Fold the filo back over the filling so the
  bottom edge meets the left edge, forming a right angle. Continue
  folding back at right angles to make the triangular shape.  Place on
  baking sheets and keep covered until all are ready to bake.  Bake in
  a moderate oven (350 degrees) for 20 to 25 minutes or until golden
  and crisp, turning once.  Serve hot.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kythoni Peltes (Quince Jelly)
 Categories: Greek, Condiment
      Yield: 1 servings
 
                                                    Granulated sugar
      1 kg Quinces                             2 ts Lemon juice
      4 c  Water                               2    Rose geranium leaves
 
  Cooking time: 2 hours
  
  Wash quinces well to remove the fuzz.  Peel and core.  Slice quinces
  into preserving pan and add 2 cups water.  Leave aside and do not be
  concerned if quince discolours.
  
  Place peels and cores into a pan with remaining water and boil for 30
  minutes.  Strain and make liquid up to 2 cups with water.  Add liquid
  from peels to sliced quinces in pan.  Bring to the boil and simmer
  gently for 1 hour until quince flesh is very tender.
  
  Scald a large piece of cheese cloth or doubled butter muslin, wring
  out and drape over a deep bowl.  Pour quince and liquid into clean
  cloth and gather up ends.  Tie with string and suspend over bowl.
  Secure to a fixed object so that juice can drip slowly into bowl.
  Leave for 24 hours.  Do not squeeze bag to hasten dripping as this
  will make jelly cloudy. Measure juice into clean preserving pan.  For
  each cup of juice add 1 cup sugar. Stir over heat till sugar
  dissolves, add lemon juice and washed geranium leaves and bring to
  the boil.
  
  Boil rapidly for 25 minutes, skimming frequently.  Test a teaspoonful
  on a cold saucer.  Leave to cool.  Run finger across jelly in saucer
  ~ setting point is reached when surface wrinkles.  It is advisable to
  remove pan from heat while jelly is being tested as you would
  overcook the jelly. Remove leaves and ladle hot jelly into hot
  sterilized jars.  Seal when cold.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kythoni Xysto (Grated Quince Preserve)
 Categories: Greek, Condiment, Preserve
      Yield: 1 servings
 
                                               1    Piece cinnamon bark *Or*
      4    Quinces (about 1 kg)                2    Rose geranium leaves
      3 c  Water                             1/4 c  Blanched split almonds *
      4 c  Sugar                               2 tb Lemon juice
      2    Thin lemon rind strips         
 
  *Note: almonds should be toasted.
  
  Cooking time: 1 1/2 hours
  
  Wash quinces well and rub off all fuzz.  Peel, quarter and remove
  core. Place peels and cores in a pan with 2 cups water and boil for
  20 minutes. Grate quince quarters and place in a heavy preserving pan
  with remaining water.  Leave aside until peels are boiled.  Do not be
  concerned if quince discolours.
  
  Strain liquid from peels into a measuring jug and make up to 2 cups
  with water.  Add this to grated quince with the sugar, lemon rind and
  cinnamon bark or washed geranium leaves.  Place over medium heat and
  stir occasionally with a wooden spoon until sugar is dissolved.
  Bring to the boil and boil fairly rapidly for 1 hour or until it gels
  when tested on a cold saucer.
  
  Stir in almonds and lemon juice and boil 1 minute longer.  Ladle into
  hot, sterilized jars and seal when cold.
  
  Note:  As the peel and core contain pectin, the setting ingredients
  for jellies and preserves, it is advisable that these be boiled to
  extract the pectin.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Kythonopasto (Quince Paste)
 Categories: Greek, Dessert
      Yield: 1 servings
 
                                                    Water
           Pulp from Kythoni Peltes                 Bay leaves
           Granulated sugar                         Caster sugar
 
  Cooking time: 45-50 minutes.
  
  Puree quince pulp by pressing through a sieve or process in food
  processor. Measure puree into a heavy pan.  Add 1 cup sugar and 1/4
  cup water to each cup of pulp.  Set over medium heat and stir
  occasionally until sugar is dissolved.
  
  Bring to the boil, then boil steadily for 40-45 minutes, stirring
  occasionally so that paste cooks evenly.  As paste is thick, it has a
  tendency to scorch, so watch carefully.
  
  When cooked, paste comes away from sides of pan and is dark red in
  colour. Spread while hot into an oiled slab cake pan so that it is 2
  cm (3/4 inch) thick.  Leave in pan at room temperature for 2-3 days,
  lightly covered with muslin.
  
  When dry and firm, cut into small diamond shapes with an oiled knife.
  Lift out and place in a container with bay leaves between layers.
  Seal tightly.
  
  When serving, dip tops lightly into caster sugar to give pieces a fine
  coating.  Kythonopasto keeps indefinitely stored at room temperature
  and is traditionally served in place of a spoon sweet, accompanied
  with a glass of iced water.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lagos/kounelli Fournou (Baked Hare or Rabbit)
 Categories: Meats, Greek
      Yield: 4 servings
 
                                               6    Peppercorns; bruised
      1    Rabbit or hare                      2 c  Dry red wine
           -- cleaned and skinned            1/2 c  Vinegar
      2    Celery stalks, with leaves,       1/4 c  Butter or margarine
           -- chopped                               Salt
      2 md Onions; chopped                          Freshly ground pepper
      1    Carrot; sliced                      4    Fresh tomatoes; chopped -OR-
    1/2 c  Chopped fresh parsley               8 oz -Tomato sauce
      1    Bay leaf; crumbled                  3    Allspice berries
      2    Sprigs fresh rosemary          
 
  After washing the rabbit or hare thoroughly and cutting into serving
  pieces, place in a large glass or earthenware bowl.  Make a marinade
  by combining the celery, onions, carrots, herbs, peppercorns, wine,
  and vinegar and pouring over the meat.  Cover and refrigerate for a
  day or two, turning the pieces over occasionally.
  
  On serving day, drain, reserving the marinade, and wipe dry.
  Transfer the marinade to a casserole and simmer for 15 minutes.
  While the marinade is cooking, heat the butter in a large frying pan,
  and when very hot sear the meat over high heat until it is reddened
  in color without browning. Remove from the heat, and with a spatula
  lift the rabbit or hare pieces into the simmering marinade, then pour
  in the remaining butter.  Taste for seasoning, then add the salt and
  pepper, tomatoes, and allspice.  Weight the meat with a small plate
  to keep it under the sauce, then bake it in a very slow oven (225 F)
  for 2-1/2 hours, or until the meat is tender and the sauce thickened.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lagos/kounelli Stifado
 Categories: Meats, Greek
      Yield: 6 servings
 
                                               3    Whole cloves
      1    Rabbit or hare                      2    Garlic cloves
           -- cut into serving pieces,         1 tb Raisins (optional)
           -- and marinated 1 or 2 days        1    Bay leaf
           -See: Lagos/Kounelli Fournou        1 ts Granulated sugar
    1/4 c  Butter                            1/2 c  Dry white wine
      2 lb Small white onions                  2 tb Wine vinegar
           -equal weight of rabbit/hare             Fresh rosemary
      1 c  Canned tomato sauce            
 
  Remove the rabbit or hare from the marinade and wipe dry.  In a large
  casserole, heat the butter or oil and sear the rabbit or hare over
  high heat until reddened in color, without browning the fat.
  Meanwhile, peel the onions and cut a cross in the root end with a
  sharp pointed knife to keep them from falling apart during cooking.
  Arrange around the rabbit or hare, then stir in the remaining
  ingredients, add enough water to cover, place an inverted plate over
  the meat and bring to a boil.  Transfer to a very slow oven (225 F)
  and bake for 2 to 2-1/2 hours, until the rabbit or hare and onions
  are tender.  Remove from the oven and carefully pour off the sauce
  into a small saucepan.  Boil down to 1-1/2 cups.  Remove plate from
  casserole, pour the sauce over, and garnish with additional rosemary.
  Serve warm.
  
  NOTE: The flavor improves the second day.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lamb Baked in Paper
 Categories: Greek, Lamb
      Yield: 6 servings
 
      1    Leg of lamb *                       2    Garlic cloves
      2 oz Feta or Kasseri (or more)           2    Lemons, juice only
      1 ts Thyme                               1 tb Salt
      1 ts Spearmint flakes                         Pepper to taste
      1 ts Oregano                        
 
  *Note: Lamb shanks may be substituted for leg of lamb.
  
  Wipe meat with damp cloth. Make incisions with small sharp knife on
  all sides of leg or shanks. Insert pieces of garlic clove and cheese.
  Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap
  securely in heavy paper twice. Use greaseproof paper such as cooking
  parchment or oil brown paper. (do not use aluminum foil. It prevents
  browning.) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven.
  Bake 2 hours if using shanks.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lamb Chops Bandit Style - Arni Palikari
 Categories: Greek, Meats, Lamb
      Yield: 6 servings
 
                                              12 sl Potato (thick)
      6    Lamb chops or steaks, thick              Oregano or rigani
    1/4 c  Butter or margarine                      - (fresh or dried)
      1 lg Onion; thinly sliced                     Salt and pepper
      3    Garlic cloves;                    125 g  Kasseri or Gruyere cheese;
           - finely chopped                         - sliced
      4 md Tomatoes                                 Heavy duty foil
 
  Cooking time: 1-1/4 hours               Oven temperature: 160C
  (325F)
  
  Grease a frying pan lightly and fry lamb until browned on each side
  but not cooked through.  Place each chop or steak on a 25 cm (10
  inch) square of foil.  Drain fat from pan, add butter, onion and
  garlic and fry gently until onion is soft.  Spoon on top of meat,
  leaving butter in pan.  Place 2 slices of potato on each chop and
  brush with this butter.  Top with slices of tomato and sprinkle
  lightly with oregano or rigani.  Finish with a slice of cheese on top
  and fold foil, using double folds to seal each package completely.
  Place close together in a baking dish (cheese uppermost) and cook in
  a moderately slow oven for 1-1/2 hours.
  
  Serve packages directly onto individual plates.  Accompany with a
  tossed green salad.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lamb Phyllo Rolls
 Categories: Greek, Lamb
      Yield: 6 servings
 
                                             1/4 c  Reduced meat stock
      5 tb Extra-virgin olive oil                   -=OR=- robust red wine
      6 tb Unsalted butter                 1 1/2 tb Minced flat-leaf parsley
      1 lg Onion; finely chopped               1 c  Fresh myzithra cheese; -OR-
  1 1/2 lb Lean lamb, finely ground                 - Small curd cottage cheese,
      2 lg Ripe tomatoes; peeled, diced             - drained
      1 ts Honey                             1/3 c  Finely grated feta cheese
      1 tb Ground cinnamon; OR to taste      1/2 ts Grated nutmeg
    1/2 ts Sea salt; OR to taste               2    Egg yolks
      1 ts Cracked black pepper               12    Phyllo sheets
           -OR to taste                  

MMMMM------------------------FOR SERVING-----------------------------
           Confectioners' sugar                     Ground cinnamon
 
  Warm 1 tablespoon of the olive oil and 2 tablespoons of the butter in
  a heavy skillet and saute the onion over low heat until soft, about 8
  minutes.  Raise the heat, add the meat, and saute until lightly
  browned, breaking up any lumps with a wooden spoon.  Add the
  tomatoes, honey, cinnamon, salt, and 1/2 teaspoon of the pepper, and
  bring to a boil.  Add the stock, bring to a boil, reduce the heat,
  and simmer 15 minutes, or until almost all the liquid has evaporated.
  Add the marjoram and parsley, and additional cinnamon, marjoram, and
  pepper to taste (do not add salt at this point, as the cheese mixture
  is salty).  Set aside, or refrigerate for up to 24 hours.
  
  Heat the oven to 375 F.  Press the myzithra through a sieve or food
  mill into a bowl.  Combine with the feta, nutmeg, remaining 1/2
  teaspoon pepper, and the egg yolks, cover and set aside.
  
  Combine the remaining 4 tablespoons butter and olive oil in a small
  saucepan, and melt over very low heat.  Brush a heavy baking sheet
  with some of this mixture.  Lay the phyllo sheets one on top of
  another and cut in half crosswise to make 24 sheets.  Tightly rewrap
  half the sheets and refrigerate.  Lay 1 of the remaining sheets on a
  clean work surface, with a long end facing you, and brush lightly
  with the butter mixture.  Lay a second sheet on top, brush it with
  the mixture, and repeat with a third sheet.  Lay another sheet on
  top.  Divide the meat mixture into 6 portions. Place 1 portion on the
  bottom third of the top phyllo sheet and shape it into a sausage
  about 8 inches long.  Divide the cheese filling into 6 portions and
  spread 1 portion over the meat.  Fold the bottom edges of the phyllo
  layers over the filling, then fold over the 2 sides, and roll up to
  make a firm neat parcel.  Place on the baking sheet and repeat with
  the remaining phyllo and filling.
  
  Brush the rolls with the remaining butter mixture and bake 25 to 30
  minutes, or until deep golden brown.  Drain on paper towels, sprinkle
  liberally with the confectioners' sugar and cinnamon, and transfer to
  a warm platter.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lamb Pie, Ioannina Style
 Categories: Greek, Meats, Lamb
      Yield: 10 servings
 
                                             1/2 c  Chopped fresh parsley
      2 tb Butter or margarine                 5 sl Toast (thin)
      1 md Onion; chopped                  1 1/2 c  Milk
  1 1/2 lb Lean lamb (pref.leg), ground        3    Eggs; lightly beaten
      1 ts Ground cinnamon (or more)         3/4 c  Grated mizithra & kefalotyri
           Salt & freshly ground pepper       12    Commercial filo sheets
      1 c  Tomato sauce or puree               6 tb Butter; melted
           - diluted w/ water & warmed    
 
  In a frying pan, heat the 2 tablespoons butter and cook the onion
  until translucent. Add the lamb and cook gently, while mashing and
  stirring with a fork until the raw color disappears. Season the meat
  with cinnamon, salt, pepper, then stir in the tomato sauce and
  parsley. Cover the pan and simmer for 20 minutes. (This much can be
  cooked a day in advance and stored in the refrigerator.) Meanwhile,
  soak the toast slices in the milk to make a soft mixture, and add to
  the meat along with the eggs and cheese. Mix the filling with a
  wooden spoon, taste, and add more cinnamon if you like.
  
  Butter the bottom and sides of a 9 x 12 x 3 inch baking pan. Spread 6
  filo sheets, brushing melted butter in between the sheets, making
  sure the pasry fits the sides and bottom of the pan. Pour in the
  filling, spreading evenly with a spatula. Cover with the remaining 6
  filo sheets, brushing with butter as before. Flute the edges with two
  fingers or a fork and brush the top with butter. Using a sharp knife,
  score the top 3 filo sheets into square or diamond shapes. Bake for
  40 to 50 minutes in a moderately slow oven (325 F), raising the
  temperature to 350 F during the last 10 minutes. Remove from the oven
  and let stand on a rack for 15 minutes. Cut into diamonds or squares
  and serve warm.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lamb Souvlaki
 Categories: Greek, Lamb
      Yield: 8 servings
 
                                             1/4 ts Rosemary
      1    Leg of lamb; boned, cubed*          1    Bay leaf; crushed
      5    Baby lamb sweetbreads, opt.*        2    Garlic cloves; crushed
      4    Baby lamb kidneys,  opt. *               Freshly ground black pepper
    1/4 c  Olive oil                           8    Bay leaves; cut
           Lemon's juice                            Firm tomatoes (opt); 1/4'd
    1/4 c  Wine                                     Green peppers (opt); cubed
    1/4 ts Thyme                                    Salt
    1/4 ts Oregano                                  Oregano and lemon quarters
 
  *Note: Lamb meat(s) should be cut into cubes the size of walnuts.
  Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum
  bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic,
  and pepper and pour over the meat.  Marinate in the refrigerator,
  preferably overnight, or for at least 3 hours.  Thread the meat on
  long skewers alternating the bay leaves with the tomatoes and
  peppers, if desired. Grill over hot coals or broil 6 inches from the
  heat, brushing with the remaining marinade and turning frequently.
  Season with salt and pepper, then remove the meat from the skewers to
  a warm platter and crush oregano over the top. Garnish with lemon
  quarters and serve hot. From: "The Food of Greece" by Vilma Liacouras
  Chantiles.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Lambratis Andros (Easter Lamb or Kid Andros Style)
 Categories: Greek, Meats, Lamb
      Yield: 20 servings
 
                                               2    Lemons
      1    Baby lamb or kid, 10-12 kg        1/4 c  Butter; melted
           Salt                              1/4 c  Olive oil
           Freshly ground black pepper   

MMMMM------------------SPINACH & FETA STUFFING-----------------------
  2 1/2 kg Spinach                           1/4 c  Chopped fresh dill
      3 c  Chopped spring onions             1/4 c  Chopped fresh mint
    3/4 c  Olive oil                                Salt
      1 c  Short grain rice                         Freshly ground black pepper
  1 1/2 kg Feta cheese                    
 
  Serves: 20 Oven temperature: 180 C (350 F) Cooking time: 4-5 hours
  
  Wipe lamb inside and out with a damp cloth.  Rub cavity and outside
  of lamb with lemon juice, salt and pepper.  Cover and leave aside
  until stuffing is prepared.
  
  Trim roots from spinach and remove discoloured and damaged leaves.
  Wash spinach in several changes of water, drain well and chop
  coarsely.
  
  In a large deep pan (not aluminium) gently fry spring onions in oil
  until soft, add spinach and stir over heat until it wilts.  Stir in
  washed rice, cover pan and cook on low heat for 10 minutes until most
  of liquid is absorbed.  Remove from heat and cool.  Break up feta
  into small chunks and add to spinach mixture with herbs.  Mix well,
  taste, then add salt if necessary and a generous grinding of pepper.
  Blend thoroughly.
  
  Partly sew up the cavity with white string, pack stuffing in through
  opening and finish sewing up the cavity.  Push foreshanks back
  towards body and tie in postition, passing string over back of
  carcase.  Tie back legs, leaving them a little apart - tying will
  prevent them splaying outwards. Rub outside again with lemon juice,
  salt and pepper and place on a rack set in a large catering-size
  baking dish.
  
  Combine melted butter with olive oil and brush half of this over the
  lamb or kid.  Cover dish with large sheets of foil, sealing joins
  with double folds.  Press foil under edges of dish to seal completely.
  
  Bake in a moderate oven for 4-5 hours.  After 2 hours lift foil and
  brush meat with butter-oil mixture.  Cook for further 1 1/2 to 2
  hours, remove foil, brush again and cook uncovered for 30 minutes or
  until meat is cooked through and browned.  Remove from oven, cover
  with foil and a thick cloth and leave to rest for 30 minutes before
  carving.  Lift lamb or kid onto a large wooden board, remove string
  and spoon stuffing onto a platter. Turn the carcase onto its back and
  chop along backbone from the inside with a cleaver.  Then chop each
  half into chunks and pile onto platters. Meat on legs may be carved
  into slices.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Loukanika
 Categories: Greek, Meats
      Yield: 20 servings
 
                                               1 ts Crushed dried marjoram
      1 lb Lean pork shoulder, ground               -OR- thyme
    1/2 lb Fresh pork rind                     1    Bay leaf; ground in a mortar
           -- boiled for 2 hours,            1/3 c  Dry red wine
           -- drained, and ground              1 ts Ground allspice or coriander
    1/2 lb Pork fatback, ground                     -OR- both
      1 ts Salt                                     Freshly ground black pepper
      1    Navel orange                        2    Garlic cloves; crushed
           -- grated rind only                      Sausage casing
 
  Grind the pork, pork rind, and fatback through the fine blade of a
  meat chopper.  Combine in a large bowl with all the seasonings.  Knead
  thoroughly.  Store in the refrigerator while you prepare the casing.
  
  Ususally salted, the casing (pork intestine) especially the interior,
  must be rinsed under cold running water several times.  (To avoid
  losing casing down the drain while doing this, be sure the casing is
  inside a very large pan!)  Allow to drain on a linen towel.
  
  Use a pastry bag to force the stuffing into the casing.  Pinch at
  3-1/2 to 4 inch intervals allowing space between to form the sausage
  links. Normally the casing will not break, but if it does, that
  section must be discarded and a knot tied in the new "end".  To cook,
  poach in water for 1 hour, then drain, discarding the cooking water.
  Fry the sausages in a frying pan over moderate heat, or use as
  suggested in any recipe.  Drain and serve hot.
  
  Note: To store, freeze uncooked in meal-sized batches.  The sausages
  should be used within a day or two if not frozen.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Loukoumades
 Categories: Greek, Cookies
      Yield: 6 servings
 
      2 c  Yogurt                              3 tb Brandy OR
           Grated orange rind (1               1 tb Vanilla extract
           -orange) optional                 1/2 ts Salt
      1 ts Baking powder                       3 c  Flour, sifted
 
  Serves: 8
  
  Combine yogurt, orange rind and salt.  dissolve soda in brandy and add
  enough flour to make a pancake like batter.  Cover and set aside in
  warm place for one and a half hours, or until raised and bubbly. Stir
  batter.
  
  Drop by spoonfuls into hot oil.  Deep fat fry until golden brown,
  turning once.
  
  Drain and serve with diluted honey, cinnamon, chopped nuts or toasted
  sesame seeds.  Serve warm.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Loukoumathes
 Categories: Greek, Dessert, Bread
      Yield: 50 servings
 
                                             1/4 c  Butter; melted
     30 g  Compressed yeast; -=OR=-            2 c  Plain flour
      1 pk Active dry yeast                  1/2 ts Salt
      1 c  Milk; lukewarm                           Honey; warm
      1 tb Caster sugar                             Ground cinnamon
      1    Egg; beaten                    
 
  Dissolve yeast in 2 tablespoons of the lukewarm milk.  Add remaining
  milk, sugar, egg and lukewarm melted butter.
  
  Sift flour and salt into a warm bowl and gradually stir in mixed
  liquids. Beat until smooth and continue beating for 1 minute.  Cover
  with folded cloth and leave in a warm place for 1-1/2 hours until
  batter doubles in bulk with bubbles on the surface.
  
  Stir well then drop teaspoonfuls into deep, hot oil (190C or 375F)
  ~ do 4 to 5 at a time.  Turn puffs to brown evenly and remove with a
  slotted spoon (each puff takes about a minute to cook.)
  
  Drain on absorbent paper and pile on to a plate.  Drizzle each layer
  with warm honey and sprinkle with cinnamon.  Serve hot.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Macaronada
 Categories: Greek, Pasta
      Yield: 6 servings
 
                                               3 tb Butter
    500 g  Macaroni or spaghetti               4 tb Grated cheese
      4 l  Water                                    -(Kefalotyri, Romano or
      2 tb Salt                                     - Parmesan)
      1 tb Oil                            
 
  TO COOK PASTA:  Bring water to the boil with salt and oil.  Keep water
  boiling briskly and put in a handful of pasta at a time.  Push into
  the water slowly as the strands soften and curl around the sides of
  the pan. Stir well as each lot is added, then boil briskly, stirring
  occasionally. Cook until just tender - test by biting a piece.  Drain
  well in a colander and return to pan in which it was cooked.
  
  TO PREPARE FOR SERVING:  Melt butter and heat to a deep golden brown
  ~- do not burn.  Pour over pasta, add grated cheese and toss well to
  coat strands.
  
  Serve extra grated cheese in a bowl.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Macaronia Me Voutyro - Pasta with Brown Butter Sauce
 Categories: Greek, Pasta, Sauces
      Yield: 6 servings
 
                                             1/2 c  Kefalotyri or Parmesan
      1 lb Spaghetti or other pasta                 -(Grated)
    1/2 lb Butter                         
 
  Fill a large deep pot 3/4 full with water.  Add salt and bring to a
  rolling boil.  Add pasta slowly, without breaking the boil.  Cook 10
  minutes. Place a colander in sink and turn pasta into it.  Rinse
  under hot running water, allowing the water to drain through the
  spaghetti.
  
  Heat the butter in a small saucepan to a honey brown.  Watch it
  carefully for these minutes; it burns quickly and suddenly.  Return
  spaghetti to large pot and dribble hot butter over it.  Sprinkle with
  half the cheese and toss gently to mix.
  
  Transfer to a large ovenproof platter, sprinkle top with more cheese
  and bake for 10 minutes at 350 F.  Serve hot.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Mageritsa (Easter Lamb Soup)
 Categories: Greek, Soups/stews, Lamb
      Yield: 8 servings
 
                                             2/3 c  Chopped fresh parsley
           Intestines, heart, lungs,         1/2 c  Chopped fresh dill
           & liver of 1 lamb.                1/4 c  Chopped celery leaves
           1 lamb's feet and tripe, opt        6 tb Raw long-grain white rice
      1    Lamb's head (optional)            1/2 ts Aniseed (optional)
           Salt                                     Freshly ground pepper
      2    Lemons (juice only)                 3    Whole eggs
      1 sm Bunch scallions; chopped       
 
  Note: If using the lamb's head, wash it, then soak it in cold water
  for 3 hours. Drain. Cut the head in half, using a sharp knife, and
  tie with a clean string.
  
  If using the lamb's feet and tripe, prepare as follows: If tripe is
  not parially cooked, cut open with a sharp knife and clean the inside
  thoroughly under running water. Put in a pan with cold salted water to
  cover and soak for 30 minutes, then drain and wash with cold water.
  Cut into small pieces and put in a large soup pot with the lamb's
  feet. cover with cold water, and simmer until tender, adding salt to
  taste during the last minutes of cooking. Cube the tripe, remove the
  meat of the feet from the bones, and add to the mageritsa at the same
  time as the cut-up intestines, adjusting the liquid by adding more
  water.
  
  Clean the intestines thoroughly by turning them inside out, using a
  long skewer or stick (this turning will be quicker if the intestines
  are first cut into 2-foot lengths), then wash under cold running
  water until clean. Rub the intestines with salt and the juice of 1/2
  lemon, rinse again in cold water and drain. Braid the intestines or
  tie the ends together with clean string. Put in a large soup pot with
  the lamb's head, if using, and cove with cold water. Bring to a boil,
  then lower the heat, skim, and simmer for 30 minutes. Remove the
  intestines, drain them, and cut into 1/4 inch pieces with the
  scissors and set aside to add to the soup later. (Use the remaining
  portion of the head for another dish.)
  
  Bring the soup stock to a boil and add the scallions, parsley, dill,
  and celery leaves. Cut the heart, lungs, and liver into small
  bite-sized cubes, and add them to the soup, and simmer for 15
  minutes. Add the rice, cut-up intestines, aniseed, salt and pepper to
  taste and continue simmering until the rice is tender, approximately
  15 minutes, adding more water as needed and the brains during the
  last few minutes of cooking.
  
  Half an hour before serving, bring the soup to a boil, then remove
  from the heat and prepare the avgolemono: Beat the eggs for 2
  minutes. Continue to beat, gradually add the remaining lemon juice.
  Then 1 to 2 cups of the hot soup by droplets, beating steadily, until
  all has been added. Add the avgolemono to the soup.  Stir over
  minimum heat until thickened.  Serve warm but avoid boiling the soup
  after adding the avgolemono.
  
  A richer Mageritsa can be made by sauteing the scallions in 3
  tablespoons butter or oil before adding to the soup.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Makaronia
 Categories: Greek, Pasta
      Yield: 4 servings
 
    1/2 lb Sweet butter                    1 1/2 lb Spaghetti; cooked al dente
    1/4 lb Mizithra (or Feta); grated         16    Jumbo Calamata olives *
 
  *Note: Olive meat should be shaved from the pits.
  
  In a large saucepan place the butter and heat it on medium until it
  has melted.  Add the cheese and stir it in.
  
  Add the pasta and toss it in so that it is well coated with the
  butter and cheese.  Add the shaved olives and toss them in well.
  
  Source: Papadakis Taverna - San Pedro, California California Beach
  Recipe - by Joan & Carl Stromquist - ISBN: 0-9622807-3-9 via Karen
  Mintzias
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Makaronia (Greek)
 Categories: Pasta, Greek
      Yield: 4 servings
 
    1/2 lb Sweet Butter                    1 1/2 lb Spaghetti, Cooked al Dente
    1/4 lb Mizithra (Or Feta), Grated         16    Jumbo Calamata Olives *
 
  * Olive meat should be shaved from the pits.
  ~---------------------------------------------------------------------
  ~-- In a large saucepan place the butter and heat it on medium until
  it has melted.  Add the cheese and stir it in. Add the pasta and toss
  it in so that it is well coated with the butter and cheese. Add the
  shaved olives and toss them in well.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Manestra (Meat with Orzo)
 Categories: Greek, Pasta, Meats
      Yield: 4 servings
 
                                             1/8 ts Pepper
      1 tb Oil                               1/8 ts Cinnamon
      1 lb Beef or lamb stew meat              1 ts Spearmint flakes
      2    Onions; chopped                     4 c  Boiling water
      1 c  Tomato sauce;  -=OR=-               1 c  Manestra (orzo)
      1 tb -Tomato paste instead               1 c  Grated cheese (Mizithra!)
      1 ts Salt                           
 
  Heat oil in large saucepan and brown meat and onions for 10 minutes
  over medium heat.  Add tomato, seasonings, and 2 cups water.  Cover
  and simmer for 1 1/2 hours until meat is tender.
  
  Add remaining water and bring to a boil.  Add manestra.  Stir once or
  twice.  Simmer 20 minutes more.  Serve hot with grated cheese.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marides Marinates (Marinated Smelts)
 Categories: Greek, Fish/sea, Appetizers
      Yield: 30 servings
 
                                               1 tb Chopped fresh thyme; *OR*
      2 lb Smelts; cleaned & drained           1 ts -Dried oregano
      1    Lemon (juice only)                1/2 ts Dry mustard
           Flour for dredging                       -mixed with:
           Oil for frying (pref. olive)        1 tb Cold water
    1/2 c  Dry white wine                      2 tb Olive oil
    1/4 c  Wine vinegar                             Salt & freshly ground pepper
      2 tb Chopped fresh parsley          
 
  Sprinkle each smelt with lemon juice, roll in flour, and fry in hot
  oil about a half-inch deep.  Drain on absorbent paper.
  
  Meanwhile, in a small saucepan combine the wine, vinegar, parsley,
  thyme or oregano, diluted mustard, oil, salt, and pepper.  Simmer 8
  minutes, then add the smelts.  Bring to a boil and remove from the
  heat.  Cool, then chill before serving.  Serve cold.
  
  Note: The smelts will keep several days in the refrigerator.  Sliced
  garlic, shallot, or onion may also be added to the marinade.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Marinated Lemon Chicken
 Categories: Poultry, Greek
      Yield: 8 servings
 
      2 c  Greek virgin olive oil              2    Lemons; juiced
      8 lg Chicken breasts                     2 tb Fresh oregano; chopped
           - (skin & bones removed)          1/8 ts White pepper
      6    Garlic cloves; crushed              4 oz Feta cheese; cut in 8 slices
 
  In a large pan place the olive oil.  Add the chicken breasts and coat
  them well with the oil.
  
  Spread the garlic on both sides of the chicken.
  
  Sprinkle the lemon juice over the chicken.
  
  Sprinkle on the oregano and white pepper.
  
  Cover the pan and place it in the refrigerator.  Marinate the chicken
  for 24 hours.
  
  Charbroil the chicken for 5 to 6 minutes on each side, or until it is
  done. Brush the chicken with the marinade the entire time that you
  are cooking it.
  
  Place the broiled chicken on a large serving platter.  Put a piece of
  feta cheese on top of each chicken breast.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Maya's Potatoes
 Categories: Greek
      Yield: 6 servings
 
      8 md Potatoes                          1/4 ts Black onion seeds
           Oil for deep frying               1/4 ts Black mustard seeds
      1 ea Onion, coarsely chopped             1 ea Bay leaf
      4 ea Garlic cloves, pressed              3 ea Dried red peppers
      6 tb Oil                               1/2 ts Turmeric
      1 pn Asafetida                           2 md Tomatoes, chopped
      7 ea Fenugreek seeds                     1 pn Sugar
    1/2 ts Fennel seeds                    1 1/2 ts Salt
 
  Boil potatoes at least 2 hours ahead.  Leave to cool.  Just before
  cooking the dish, cube them into bite-sized pieces.
  
  Heat oil over a medium flame.  Fry potatoes in small batches till
  golden brown on all sides.  Drain & set aside.  Save some of the oil
  for later use.
  
  Blend onion & garlic with 3 tb water.  Heat 6 tb oil in large pot.
  When very hot, add asafetida, fenugreek, fennel, onion, & mustard
  seeds & bay leaf & red pepper in quick succession.  Fry 20 seconds
  till bay leaf darkens.  Add paste from the blender & turmeric.  Fry,
  stirring for 5 minutes.  Add tomatoes & sugar.  Gently stir in 2 c
  water, salt & potatoes. Bring to a boil.  Cover & simer for 10
  minutes.  Turn each potato over & simmer another 10 minutes.  Serve
  hot.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Melitzanosalata
 Categories: Greek, Appetizers, Vegetarian
      Yield: 6 servings
 
                                               2 tb Fresh parsley; chopped
      2    Eggplants (1 - 1-1/2 lbs ea)        1 ts Dried oregano; crumbled
      4    Garlic cloves                     1/3 c  Olive oil, more if necessary
      2    Tomatoes; peeled and chopped        6 tb Red wine vinegar, or more
           Salt & freshly ground pepper   
 
  Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes.
  Peel off and discard the skin, then chop the eggplant flesh while
  still hot. Rub a wood or earthenware bowl with one of the garlic
  cloves, cut.  Add the eggplant and beat with a wooden spoon-- or if
  available use a wood mortar to pound the eggplants.  Continue
  pounding or beating, meanwhile adding the tomatoes, a little salt and
  pepper, 2 to 3 cloves garlic, crushed, and the herbs.  Continuing to
  beat, gradually add the olive oil alternately with the red wine
  vinegar.  Taste, adding oil and vinegar if necessary; melitzanosalata
  should be thick and smooth.  Serve cold with fish, meat, or fresh
  crisp bread.
  
  Note: You will have excellent results by whipping melitzanosalata in a
  blender or food processor as well.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Melomakarona
 Categories: Cookies, Greek
      Yield: 6 servings
 
      4    C.flour                             1    Jigger brandy
      1    Tsp.orange flavoring                2 ts Baking powder
      1 c  Oil                                      Bring to a boil to make
           Rind of 1 orange                         -syrup:
      1 c  Soft butter                         1 c  Honey
    1/2 ts Cinnamon                            1 c  Sugar
    1/2 c  Powdered sugar                    1/2 c  Water
    1/2 ts Cloves                         
 
  chopped nuts
  
  Combine all ingredients and work with hands until easy to handle.
  Make into small eggs; flatten on 1 side and bake 20 minutes at 350
  degrees.  Dip into hot syrup for a minute.  Then sprinkle with nuts
  and let stand 24 hours.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Melomakarona * Phoenikia
 Categories: Greek, Dessert
      Yield: 40 servings
 
  1 1/2 c  Honey                               2    Oranges' strained juice
  1 1/2 c  Sugar; granulated                   2 tb Cognac or brandy
      1 c  -Water                            1/4 ts Cloves; ground
      1 tb Lemon juice                       1/2 ts Nutmeg; ground
      1 lb Walnuts; finely chopped             1 ts Baking powder
  1 1/4 c  Butter ; softened                 1/2 ts Baking soda
      4 ts Cinnamon; ground (or more)          6 c  Flour; all purpose (or more
  1 1/2 c  Oil; vegetable                      2 oz Walnuts; finely chopped
    1/2 c  Sugar; icing                   
 
  (Author's Note): Ancient and traditional small, spicy baked syruped
  cakes, these are perfect for a large buffet.  The nickname asserts
  their introduction into Greece by the Phoenicians, but not with these
  ingredients!  Within my lifetime I have seen the oil give way to
  butter and semolina succumb to flour. Combine the honey, granulated
  sugar, water, and lemon juice in a saucepan and boil for 5 minutes.
  Remove from the heat. Combine the 1 pound finely chopped walnuts with
  1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5
  tablespoons of the syrup. Reserve the remaining syrup and set the
  filling aside while you prepare the dough. Using an electric mixer,
  cream the remaining butter (1 cup) with the oil until light and
  fluffy. Gradually add the confectioners' sugar, beating on medium
  speed.  Add the orange juice slowly to the batter, along with the
  Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices.
  In a small bowl, sift the baking powder, soda, and 2 cups of the
  flour together. Slowly add the flour mixture to the batter and beat
  for a few minutes. Continuing to mix by hand, add only enough
  remaining flour to make a soft dough.  Knead. Break off small pieces
  of the dough and shape with your fingers into oblongs about
  2-1/2-inches long and 1-inch high. Flatten between your palms and
  place 1 teaspoon of the filling mixture in the center.  Work the
  dough around the filling to enclose it completely and press firmly to
  seal. This procedure sounds difficult, but with many hands it is
  quite simple. Place on a cookie sheet and continue until all the
  cakes are shaped.  Bake in a moderate oven (350 F) for 25 minutes,
  then cool on a rack.  Bring the syrup back to a boil.  Dip each cake
  into the syrup and arrange on a platter.  Sprinkle with the remaining
  chopped walnuts and teaspoon cinnamon, or more if desired.  Cool
  before storing.
  
  Note: You may bake and cool melomakarona, store a few days in advance
  and dip in syrup as described above a day or so before serving.  The
  flavor improves after a few days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Melomakarona Andonias
 Categories: Cookies, Greek
      Yield: 48 servings
 
                                             1/2 c  Cognac
      7 c  All-purpose unbleached flour             -OR- mavrothaphne wine
           Extra flour for kneading                 -OR- ruby port
  1 1/2 ts Baking soda                         3    Oranges; zested and juiced
    1/4 ts Salt                                4 ts Freshly ground cinnamon
  1 3/4 c  Mild olive oil                  1 1/2 ts Freshly ground clove
  1 1/4 c  Sugar                             3/4 ts Freshly grated nutmeg

MMMMM---------------------------SYRUP--------------------------------
      1 lb Honey; (1 lb = about 2 cups)        1    Clove
      1 c  Sugar                               1    Lemon; zested and juiced
      1    1-inch piece of cinnamon            1 c  Water

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  Shelled almonds                     1 ts Freshly ground cinnamon
      1 tb Sugar                          
 
  Author's note: These cakes are traditionally served at Christmas.
  This recipe comes from my neighbor, Andonia.  I have a distinct
  memory of her beating the oil and sugar into the flour until it
  dissolved using her middle finger and forefinger as a beater - though
  a spoon will do.
  
  Start by making the syrup.  Put the honey, sugar, cinnamon, clove, and
  lemon zest in a saucepan and add the water.  Bring to a boil and
  simmer for 5-10 minutes.  Add the lemon juice, then chill.
  
  To blanch the almonds, plunge them into boiling water for 1-2 minutes,
  until you see signs of their skins loosening.  Then drain and slip or
  pop them from their skins onto a baking sheet.  Toast them in an oven
  preheated to 350 F for about 10 minutes - just until they begin to
  color. Cool, then chop them very, very finely - if you do this in a
  food processor, make sure that the pulses are short, or the nuts
  could turn oily. Mix the ground almonds with the sugar and cinnamon
  and reserve.
  
  Sift the flour, baking soda and salt together.  Put the olive oil and
  sugar in a large bowl and beat together - with your fingers like
  Andonia - or with a wooden spoon.  Beat in the Cognac, the orange
  zest, spices, and juice from 2 oranges (about 1/2 cup).
  
  Then beat in the flour, a few spoonfuls at a time, until you have a
  malleable dough, adding more flour if it is too soft, and more orange
  juice if it is too stiff.  Turn the dough onto a floured surface and
  knead for 10-15 minutes until very smooth.
  
  Pinch off pieces of dough of about 2 tablespons and form into
  flattened oval or lozenge shapes.  Place them on an oiled or
  non-stick baking sheet. Bake in an oven preheated to 400-425 F for
  about 20 minutes, until brown.
  
  When they are cool enough to handle, dip them in the bowl of syrup for
  about 1 minute.  Remove with a slotted spoon and place on a tray to
  cool. Sprinkle with the chopped almond mixture.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Melopita
 Categories: Greek, Dessert
      Yield: 6 servings
 
                                         

MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  Plain flour                         1    Egg; separated
      1 pn Salt                                2 ts Lemon juice
      1 tb Caster sugar                        2 tb Cold water
    1/3 c  Butter                        

MMMMM--------------------------FILLING-------------------------------
    500 g  Mizithra or ricotta cheese          3    Eggs
    1/2 c  Honey                               2 ts Lemon juice
      1 tb Caster sugar                        2 ts Ground cinnamon
      1 pn Salt                           
 
  Oven temperature: 200 C (400 F), reducing to 170 C (325 F) Cooking
  time: 45 minutes
  
  Sift flour, salt and sugar into mixing bowl.  Cut in butter with 2
  knives, then rub with fingertips until mixture resembles fine crumbs.
  Beat egg yolk with lemon juice and cold water and blend in, using
  knife.  When dough clings together knead lightly until smooth, cover
  and rest for 30 minutes.
  
  Beat cheese until smooth, gradually beat in honey and sugar.  Beat in
  eggs, lemon juice and 1 teaspoon cinnamon.
  
  Roll out pastry on a lightly floured board to a 30 cm (12 inch)
  circle. Line a greased 25 cm (10 inch) springform tin or pie plate
  with the pastry. Lightly beat egg white and brush some of this over
  pastry.  Pour cheese mixture into pastry case and smooth top.
  
  Bake in a hot oven for 15 minutes, reduce to moderately slow and bake
  a further 30 minutes until set.  Switch off heat and open over door
  slightly. Leave pie in oven until cool.  Dust with remaining cinnamon
  and serve cut in wedges or in traditional diamond-shaped pieces.
  
  Note:  Store honey pie in covered container in refrigerator.  Bring
  to room temperature before serving.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Menu for Medieval Christmas Dinner
 Categories: Greek, Dessert, Pork
      Yield: 6 servings
 
           Old English Sherry Cheese                Carrots & Grapes Vermouth
           Puffs                                    Herbed Green Beans
           Merrie Crown Roast of Pork               Royal Toast Triangles
           Savory Rice Stuffing                     Cran-Brandy Pudding &
           Lady Apple Fruit Wreath                  Golden Toffee Sauce
           Duchess Potato Puffs                     Claret Cup

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Milopita (Greek Apple Pastry)
 Categories: Greek, Dessert
      Yield: 8 servings
 
                                               1 lb Commercial filo sheets

MMMMM--------------------------FILLING-------------------------------
      8    Apples*                             1 tb Cornstarch
    1/2 c  Sugar                             1/4 c  Currants or raisins
    1/2 ts Cinnamon                          1/2 c  Walnuts
    1/2 ts Allspice                          1/2 c  Butter; melted

MMMMM--------------------------TOPPING-------------------------------
      1 c  Powdered sugar                 
 
  *Note- Apples should be cored, peeled and chopped.  If desired, 2 cups
  canned apples (drained) may be substituted.
  
  Defrost frozen filo to room temperature, 2 to 4 hours.  Mix filling
  in a bowl tossing ingredients with a spoon.  Set aside.
      Lay 5 sheets filo flat, one on top of each other, with a little
  melted butter brushed between the sheets.  Spread 1 cup of filling
  along one end. Roll filo over the apple filling so you will have a
  long filled tube. Fold side edges over 1/2" so filling won't fall
  out.  Continue rolling.
      Place in a buttered baking pan or cookie sheet.  Brush tops
  generously with melted butter.  Bake at 350 degrees for 1 hour.  Sift
  powdered sugar over tops and sides as soon as it is taken out of the
  oven and while still hot.  When cool, cut into 2" pieces and serve.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Miso Soup
 Categories: Soups/stews, Greek
      Yield: 2 servings
 
      1    Onion, diced                        4 ts (heaping) miso (soybean
    1/3 c  Carrot, minced                           Paste
      1    Cabbage leaf, minced                4 c  Water
      2 ts Oil                                 2 ts Tahini
 
  Saute onion, carrot, and cabbage in oil for 5 minutes.  Add miso,
  water and tahini; bring to boiling.  Reduce heat and simmer 20 to 30
  minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Monastery Cookies
 Categories: Greek, Cookies
      Yield: 1 servings
 
                                           2 1/4 c  Flour
    1/2 lb Butter                            1/2 c  Confectioners' sugar
    1/2 c  Sugar or honey                      1 c  Chopped nuts or sesame seeds
      1    Egg; separated                    1/2 c  Tart preserves (optional)
 
  Note:  Walnuts, almonds or pistachios may be used in this recipe.
  Apricot, quince, raspberry or rose preserves are suggested.
  
  Beat butter until fluffy.  Add sugar or honey, and beat in.  Add the
  yolk of an egg.  Sift flour with confectioners' sugar and add.  In a
  separate bowl beat egg white with a fork slightly.
  
  Spoon out a small amount of dough and roll into a ball.  (If dough is
  too soft, refrigerate 1 hour.  Do not add more flour.)  Dip in egg
  white and then roll in chopped nuts or sesame seeds.  Place on
  greased cookie sheet. Poke a hole in the middle for preserves, or
  press slightly to flatten.
  
  Bake in a preheated oven at 400 F for 12 minutes.  While still warm,
  fill holes with preserves or jam.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moussaka
 Categories: Ground beef, Beef, Greek
      Yield: 4 servings
 
      1 md Eggplant, about 1 1/4 lbs.        1/4 ts Black pepper
           Flour                                    Salt
      6 tb Margarine                           1 cn (8 oz) tomato sauce
    1/2 c  Chopped onion                     1/2 c  Dry white wine
      1 lb Lean ground beef                    3 md Tomatoes, fresh, thinly
    1/4 c  Finely chopped parsley                   Sliced
      1 ts Nutmeg                              1    Egg, beaten
    1/2 ts Paprika                           1/2 c  Grated Mozzarella cheese
 
  Cut eggplant,peeled or unpeeled,into slices 1/2" thick.Soak slices in
  salted cold water,30 minutes.Pat dry.Dredge with flour,brushing off
  excess.Saute on both sides in margarine until brown,adding more
  margarine as needed.Drain on paper towels;set aside. In large
  skillet,saute onion until tender.Add meat;saute until no longer
  red.Blend in parsley,nutmeg,paprika and pepper.Add salt, tomato sauce
  and wine;simmer a few minutes. Arrange layer of eggplant slices in
  bottom of lightly buttered 2 quart or shallow baking dish.Pour half
  the meat mixture over eggplant. Cover with half remaining eggplant
  slices.(Layers will be sparse if shallow baking dish is used.)Pour on
  remaining meat mixture.Top with remaining eggplant and tomato
  slices,overlapping,alternately,for an attractive visual effect. Beat
  egg with 1 tbsp. flour until smooth.Stir in cheese.Add 1/2 tsp.
  salt.Pour over casserole.Bake,uncovered,@ 375 degrees 30 minutes or
  longer,until top is toast brown.Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moussaka (Eggplant & Meat with Custard)
 Categories: Greek, Ground beef, Cheese/eggs, Beef, Pork
      Yield: 6 servings
 
      4    Eggplants, large                    2    Eggs
      1    Salt                                1 c  Cheese, grated *
      1    Flour for coating                   2    Toast, dry slices, grated
    1/2 c  Oil, vegetable                           CREAM SAUCE
           MEAT SAUCE                        1/4 c  Butter
      2 tb Butter                              2 tb Flour
      1    Onion, finely chopped             1/4 c  Milk, cold
  1 1/2 lb Beef, ground chuck              2 3/4 c  Milk, warm
    1/2 lb Pork, lean ground                   1 c  Cream, half and half
      1 tb Salt                                3    Eggs, whole
    1/2 ts Pepper                              3    Eggs, yolks only
    1/4 ts Nutmeg                              1 ts Salt
      2 tb Parsley, chopped                  1/2 ts Nutmeg, grated
      3 tb Tomato sauce                      1/3 c  Cheese, grated *
      1 c  Wine, dry red                            TOPPING
    1/2 c  Water, boiling                    1/3 c  Cheese, grated *
 
  * Cheese, Kefalotyri cheese is prefered, but if it is unavailable,
  Parmesan or Romano may be substituted.
  
  Peel eggplant and cut into 1/4 inch slices.  Salt both sides heavily,
  let sit for 30 minutes.  Pour cold water over eggplant and let sit
  for 10 minutes more.  Squeeze the water out and blot dry with paper
  towels. The natural bitterness will be gone. Coat the pieces with
  flour.  Heat the begetable oil in a skillet and fry eggplant until
  golden brown. Drain on paper towels.
  
  Saute the onion in butter, add the ground meat, and brown well. Add
  salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water.
  Cover and cook until the sauce thickens.  Beat the eggs and add.  Add
  cheese and half the grated toast and mix well.
  
  Grease a 12x10x3-inch baking pan.  Spread remaining half of toast
  crumbs over bottom.  Arrange half the eggplant over crumbs. Cover
  with meat sauce, then sprinkle 2 Tb of cheese from topping over it.
  Cover this with the remaining eggplant.
  
  To make the cream sauce, melt butter in a saucepan.  Make a paste of
  the flour and cold milk and add the flour paste, warm milk and cream
  to the pan.  Blend until smooth and simmer about 15 minutes.  Remove
  from flame and add beaten eggs while stirring the sauce vigorously.
  Stir in the salt, nutmeg, and 1/3 cup cheese.  Pour over the eggplant
  dish. Sprinkle top with remaining chese.  Bake at 375 degrees for 45
  minutes. Let the dish stand for 20 minutes before serving.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moussaka 2
 Categories: Greek
      Yield: 8 servings
 
                                             1/4 c  Bread crumbs
      2 md Eggplants                           4 sm Zucchini; sliced
           Salt                                4 md Potatoes; thinly sliced
           Olive oil                                Grated cheese
  1 1/2 lb Ground beef                       1/2 c  Water
      2    Onions; chopped                   3/4 c  Flour
    3/4 c  Butter                              1 qt Hot milk
      1 ts Tomato paste                        6    Eggs
      1 ds Cinnamon                       
 
  Slice eggplant, sprinkle with salt, and place in colander.  Weigh
  down with a heavy plate for several hours.  Then brush slices with
  oil and broil lightly.  Saute beef and onions in 5 tablespoons of the
  butter.  Add tomato paste, cinnamon, and salt and pepper and mix
  well.  Sprinkle bottom of a greased baking dish with bread crumbs.
  Alternate layers of vegetables and meat in the pan, sprinkling each
  layer with cheese.  The top layer should be vegetables.  Dot with 1
  tablespoon butter and add water. Set aside.
  
  In saucepan melt remaining 6 tablespoons butter.  Add flour and cook,
  stirring, until well mixed and beginning to brown.  Slowly stir in
  milk and cook, stirring, until sauce is smooth and thickened.  Beat
  eggs with a little of the hot sauce, then stir in to remaining sauce.
  Remove from heat.  Pour a little more than half the sauce over the
  vegetables and bake in a 350 F oven for 10 minutes.  Meanwhile return
  remaining sauce to low heat and cook, stirring, until thick.  Pour
  into casserole and sprinkle with cheese.  Continue to bake for 45 to
  50 minutes longer or until golden brown.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moussaka with Rice
 Categories: Vegetarian, Rice/grains, Greek
      Yield: 4 servings
 
      1 c  Rice                                1 c  Olive oil
      1 lg Eggplant                            2 tb Ghee
           Salt                                2 tb Flour
      2 lg Potatoes                        2 1/2 c  Soya Milk
     14 oz Can tomatoes                        1 pn Nutmeg
      4 ea Garlic cloves, chopped                   Salt & pepper
      1 ea Onion, chopped                      1 ts Allspice
      1 pn Pepper                         
 
  Wash rice & soak for 30 minutes.  Slice eggplant into rounds & soak in
  slightly salted water.  Peel & cut potatoes into rounds.  Put rice in
  a pan with the tomatoes, garlic, onion, salt & pepper.  Add 2 c water
  & allow to simmer gently until the water has been absorbed.
  
  Dry the eggplants & fry in the olive oil until they just begin to turn
  golden.  Put side.  Fry the potatoes in the same way.
  
  Make the white sauce.  In a pot, heat the ghee.  Gradually stir in the
  flour, then the soya milk.  Add a pinch of salt, pepper & nutmeg.
  Simmer gently for 1 minute.  Set aside.
  
  Grease a casserole dish.  Put in a layer of potatoes, followed by
  eggplant & finally the rice mixture.  Space out the allspice berries
  on the top. Add the sauce.  Bake at 375F for about 30 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moustokouloura
 Categories: Cookies, Greek
      Yield: 24 servings
 
                                               2 tb Honey
  3 1/2 c  All-purpose flour                 1/2 c  Petimezi
           -plus extra for kneading                 -(Greek wine must syrup)
      2 ts Baking soda                              -OR- Italian vino cotto
      1 tb Freshly ground cinnamon                  -OR- Honey
      1 tb Freshly ground cloves             1/2    Orange; (grated zest)
    1/4 c  Mild olive oil                      1 c  Orange juice
 
  Sift together the flour, baking soda, cinnamon, and cloves into a
  large bowl, making a well in the center.  In a smaller bowl, beat the
  olive oil with the honey, petimezi, grated orange zest, and 1/2 the
  orange juice and pour into the well.  Mix together to make a dough,
  adding the remaining orange juice as necessary.
  
  Turn onto a floured surface and knead for about 10 minutes until the
  dough is smooth but not stiff.  Cover with a cloth and leave to relax
  for 30 minutes or longer.
  
  Break off pieces of dough, about 2 tablespoonfuls each, and roll into
  snakes about 1/2-inch in diameter.  Press the two ends together,
  forming oval wreaths, and place on an oiled or non-stick baking
  sheet.  Bake in an oven preheated to 375 F for 10-15 minutes- until
  they are brown and crunchy, but not too hard.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Moustokouloura (Wine Must Cookies)
 Categories: Cookies, Greek
      Yield: 24 servings
 
  3 1/2 c  All-purpose flour                 1/2 c  Petimezi
           -plus extra for kneading                 -(Greek wine must syrup)
      2 ts Baking soda                              -OR- Italian vino cotto
      1 tb Freshly ground cinnamon                  -OR- Honey
      1 tb Freshly ground cloves             1/2    Orange; (grated zest)
    1/4 c  Mild olive oil                      1 c  Orange juice
      2 tb Honey                          
 
  Sift together the flour, baking soda, cinnamon, and cloves into a
  large bowl, making a well in the center.  In a smaller bowl, beat the
  olive oil with the honey, petimezi, grated orange zest, and 1/2 the
  orange juice and pour into the well.  Mix together to make a dough,
  adding the remaining orange juice as necessary.
  
  Turn onto a floured surface and knead for about 10 minutes until the
  dough is smooth but not stiff.  Cover with a cloth and leave to relax
  for 30 minutes or longer.
  
  Break off pieces of dough, about 2 tablespoonfuls each, and roll into
  snakes about 1/2-inch in diameter.  Press the two ends together,
  forming oval wreaths, and place on an oiled or non-stick baking
  sheet.  Bake in an oven preheated to 375 F for 10-15 minutes- until
  they are brown and crunchy, but not too hard.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Nut-Stuffed Semolina Pastries, Cyprus Style
 Categories: Greek, Dessert
      Yield: 30 servings
 
                                               3 tb Warm water (more if needed)
    1/4 lb Sweet butter                        1 c  Chopped unsalted pistachios
  1 1/4 c  Fine semolina                   4 1/2 tb Granulated sugar
           Orange flower water                 1 tb Ground cinnamon
    1/4 ts Salt                                     Confectioners' sugar
 
  In a small, heavy saucepan, bring the butter to bubbling over medium
  heat and stir in the fine semolina.  Transfer to a small bowl, cover,
  and let stand overnight at room temperature.  The next day, uncover
  and add 2 teaspoons orange flower water, the salt, and gradually the
  warm water, working with your fingers to make a firm dough.  Knead
  for 5 minutes, then cover and let rest 1 hour.  Meanwhile, combine
  the pistachios, sugar, and ground cinnamon in a small bowl.
  
  Break off pieces of dough slightly larger in size than a walnut.
  Work in your fingers to form a ball.  Press the center with your
  thumb to make a large well and fill with 1 teaspoon of the nut
  mixture, then cover over with dough and shape into an oval. Set on a
  cookie sheet and continue until all pastries are shaped.  Bake in a
  moderate oven (350 F) for 30 to 35 minutes or until the yellow color
  has become a light, not a deep, chestnut. Remove to racks and cool
  for 10 minutes, then dip quickly into orange flower water and roll in
  confectioners' sugar.  Cool before storing.
  
  Note: You may substitute blanched almonds for the pistachios and
  peanut oil for the butter.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Octopus Pilaf (Oktapodi Pilaffi)
 Categories: Fish/sea, Greek, Pilaf
      Yield: 6 servings
 
      2 lb Octopus, skinned                    1 c  Wine, dry white
      2 md Onions, finely chopped                   Butter
      1 c  Garlic, finely chopped              2 tb Tomato paste
      1    Bay leaf                           16 oz Tomato, whole, can
      1 pn Oregano, dry                        2 c  Rice
    1/2 ts Fines herbes                   
 
  Pound the octopus in order to tenderize it, and cut into cubes. Saute
  the onions in1/4 lb butter until golden brown; add garlic, bay leaf,
  oregano, fines herbes, and octopus. Saute for a few more minutes;
  then add tomato paste, whole tomatoes and wine. Stir well, cover and
  simmer over low fire for one hour, or until octopus is tender. When
  octopus is cooked, place 3-1/2 cups water,1/2 cup of octopus sauce
  and 2 Tbsp butter in a saucepan. Bring to a boil, add rice, stir,
  lower heat and simmer for 20 minutes. To serve, shape the rice into
  individual mounds with a cup, and cover with octopus and remaining
  sauce. This may be prepared ahead of time and reheated in the oven
  before serving. It's delicious with boiled greens and white retsina.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oktapodi Maratho Krasato (Octopus & Fennel in Wine)
 Categories: Greek, Fish/sea, Appetizers
      Yield: 4 servings
 
                                               1 c  Dry red wine
      1 md Octopus                             1 bn Fennel; chopped
      1 md Onion; chopped; *OR*                4    Tomatoes (fresh or canned)
      5    (scallions; chopped)                     - peeled, seeded & chopped
    1/3 c  Olive oil                                Salt & freshly ground pepper
 
  Beat, pound and rub the octopus from 20 to 30 minutes on a rough stone
  surface.  The octopus will feel softer and will secrete a grayish
  liquid after pounding.  Wash thoroughly, then drain and cook in a
  covered pan without adding water until the octopus turns bright
  pink-red and feels tender.  Using a sharp knife, cut into rounds the
  width of a small finger. Heat the oil in a tsikali or any pot, add
  the onion, and cook until translucent and soft.  Add the round
  octopus slices to the onion and pour in the wine, and simmer for 15
  minutes.  Put the fennel and tomatoes on top of the octopus, season
  with salt and pepper to taste, and give the pot a good shake to mix.
  Cover and simmer until the octopus is fork-tender (approximately 45
  to 50 minutes).  Serve warm or cold.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Oktapothi Toursi - Pickled Octopus
 Categories: Fish/sea, Appetizers, Greek
      Yield: 8 servings
 
                                             1/2 c  Olive oil
      1    Octopus (about 1 kg)              1/2 c  Vinegar
      1    Garlic clove; crushed                    Salt & pepper to taste
 
  Serves: 6-8 Cooking time: 45-60 minutes
  
  To clean octopus, pull of tentacles, remove intestines and ink sac.
  Cut out eyes and beak.  Remove skin and rinse well.  Place head and
  tentacles in a pan over low heat until it turns deep pink and is
  tender (about 45 to 60 minutes).  Drain and when cool enough to
  handle strip off suckers from tentacles if desired.  Cut head and
  tentacles into bite-sized pieces and place in a bowl.  Add garlic,
  olive oil, vinegar, salt if necessary and pepper to taste.  Mix well,
  cover and leave to marinate in refrigerator for 12 hours before
  using.  Stir occasionally.
  
  To serve, lift out of marinade, pile onto a dish, garnish with lemon
  wedges and parsley.  Supply cocktail picks for your guests'
  convenience.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Orzo Baked with Greek Cheeses
 Categories: Pasta, Cheese/eggs, Greek
      Yield: 8 servings
 
 14 1/2 oz Can chicken broth                 1/2 lb Feta cheese, crumbled
           Salt                                1 tb Chopped fresh dill
      1 lb Orzo or risi pasta                       Pepper
    1/2 c  Whipping cream                    1/3 c  Grated Kasseri or Romano
    1/4 c  Olive oil                                -cheese
 
  Makes 8 servings.
  
  Pour broth into large pot. Add enough water to broth to almost fill
  pot.
  
  Add salt and bring to boil. Stir in orzo and boil until just tender
  but still firm to bite, stirring occasionally. Drain well. Return to
  pot. Mix in cream, oil, feta and dill. Season with salt and pepper.
  Transfer to 1 1/2 quart baking dish.  (Can be prepared 1 day ahead.
  Cover and refrigerate. Bring to room temperature before continuing.)
  
  Preheat oven to 350 degrees. Sprinkle orzo with cheese. Bake until
  heated through, about 40 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Panjaria Salata (Beetroot Salad)
 Categories: Greek
      Yield: 6 servings
 
                                                    Salt
      6 md Beetroot with tops                       Skorthalia (recipe separate)
           Water                         

MMMMM---------------------DRESSING (OPTIONAL--------------------------
    1/3 c  Olive oil                           1 tb Finely chopped coriander,opt
      2 tb Vinegar                        
 
  Serves: 6-8 Cooking time: 35-50 minutes
  
  Wash beetroot well, cut off tops, leaving about 3 cm (1 1/4 inches) on
  beetroot.  Select the tender, undamaged leaves of the beetroot,
  discarding remainder.  Boil beetroot in salted water to cover until
  tender - about 30-45 minutes.  Boil tops separately in salted water
  for 15 minutes.
  
  Peel beetroot and slice or cube into a bowl.  Drain tops and add to
  bowl if desired, or leave in a separate bowl.
  
  Either serve at room temperature with Skorthalia, or mix dressing
  ingredients, pour over hot beetroot and leaves and allow to cool
  before serving.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Papadakis Stuffed Grape Leaves
 Categories: Greek, Appetizers, Lamb
      Yield: 8 servings
 
  1 1/2 lb Ground lamb                       1/2 c  Olive oil
      1 lg Yellow onion; chopped fine        1/2 ts Oregano
      1 bn Parsley; chopped                  1/2 ts -Salt
      1 bn Fresh mint; chopped               1/2 ts -Pepper
      1 c  Pine nuts                           1    Jar grape leaves *
    1/2 c  Fresh lemon juice                        -Water (as needed)
 
  *Note: Grape leaves should be washed and stems removed.
  
  In a large bowl place the lamb, onions, parsley, mint, pine nuts,
  lemon juice, olive oil, oregano, salt, and pepper.  Mix the
  ingredients together with your hands so that they are well combined.
  
  Lay a grape leaf out flat.  Place approximately 3 ounces of the lamb
  mixture in the center of the grape leaf.  Fold over the stem end.
  Fold over the two sides.  Roll up the grape leaf so that the mixture
  is completely encased.  Repeat this process until all of the meat
  mixture is used.
  
  Preheat the oven to 350 F.  Line the bottom of a large baking dish
  with approximately 10 grape leaves.  Place the stuffed grape leaves
  in the dish so that they are tightly packed.  Cover the stuffed
  graped leaves with water and bake them for 1 hour.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Papoutsakia with Meatballs
 Categories: Greek
      Yield: 8 servings
 
                                               8 sm Zucchini; cut in 1/2" pieces
    1/2 lb Ground beef                         5    Garlic cloves; finely diced
      2 ts Fresh oregano; chopped          1 1/2 tb Fresh oregano; chopped
      1    Garlic clove; finely minced        12 oz Tomato paste
           Salt to taste                      12 oz Tomato sauce
    1/4 c  Olive oil                           2 qt Water
      1 lg Onion; diced medium                 1 c  Rice, cooked
 
  In a medium bowl place the ground beef, the 2 teaspoons of oregano,
  the 1 clove of minced garlic, and the salt.  Mix the ingredients
  together with your hands so that they are well combined.  Roll the
  meat into 1" round meatballs.
  
  Preheat the oven to 400 F.  Place the meatballs on a flat sheet and
  bake them for 8 minutes, or until they are pink in the middle.  Set
  the meatballs aside.
  
  In a large stockpot place the olive oil and heat it on medium high
  until it is hot.  Add the onions and zucchini, and saute them for 2
  to 3 minutes, or until the onions are clear.
  
  Add the 5 cloves of diced garlic and the 1 1/2 tablespoons of
  oregano, and saute them for 2 minutes.
  
  Add the tomato paste and tomato sauce.  Stir the ingredients together
  and cook the ingredients for 2 minutes.
  
  Add the water.  Bring the liquid to a boil and then reduce the heat
  to low. Simmer the soup for 45 to 60 minutes, or until the desired
  consistency is achieved.  Add the meatballs and the cooked rice.  Add
  more salt if necessary.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasta Flora, Athens Style
 Categories: Greek, Pasta, Dessert
      Yield: 36 servings
 
                                               2 c  Stewed apricots
    1/2 lb Sweet butter                        4    Dried figs
    1/2 c  Granulated sugar                  1/3 c  Raisins
      2    Eggs                                1    Orange (grated rind only)
      6 tb Cognac                              1 c  Apricot jam
      2 c  All-purpose flour (or more)         1 tb Lemon juice (optional)
    1/4 ts Salt                                2 ts Cornstarch
    1/2 ts Baking powder                     1/3 c  Orange juice
 
  Using an electric mixer, beat the butter until light and fluffy and
  gradually add the sugar, 1 egg and an egg yolk, and 3 tablespoons of
  the Cognac, beating thoroughly after each addition.  Sift 2 cups of
  the flour with the salt and baking powder and add slowly to the
  batter, while beating on medium speed.  Remove the beaters and finish
  by hand, adding only enough flour to make a soft dough.  Knead.
  Cover and refrigerate for at least 30 minutes.
  
  Meanwhile, slice the apricots into uniform pieces and place in an
  enameled pan.  Soak the figs and raisins in the remaining Cognac
  until swollen, then mince and add to the apricots along with the
  orange rind, jam, and lemon juice and stir into the apricot mixture,
  then cook over medium heat until thick, stirring constantly with a
  wooden spoon.  Cool.
  
  Remove the dough from the refrigerator and set aside about one-third
  for the latticed top.   Using your fingers (the dough will be too
  soft to roll), press the larger portion of dough into a buttered 9 x
  12 x 2-inch baking pan, pressing evenly about 1/4-inch up the sides.
  Pour the filling into the dough-lined pan.
  
  Divide the remaining dough into walnut-sized balls and roll each ball
  into 1/2-inch strips.  Using the strips, make a lattice over the top
  of the pastry.  If using a glaze, beat the remaining egg white
  slightly with a fork and brush on the dough stips.  Bake in a
  moderate oven (350 F) for 45 minutes, or until golden in color.
  Remove and cool in the pan on a rack. To serve, cut into 1-1/2-inch
  (or smaller) squares with a sharp knife.
  
  Note: You may prefer to use peaches and peach jam, strawberries and
  strawberry jam, and so on, instead of apricots; also diced candied
  peel adds a colorful note when substituting for figs; and slivered
  almonds may be added to the filling.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasta with Mizithra
 Categories: Greek, Pasta
      Yield: 6 servings
 
    1/2 c  Olive oil                         1/2 c  Mizithra cheese,fresh grated
      4    Garlic cloves; chopped fine              Salt and pepper to taste
      1 lb Dry pasta; cooked & drained       1/4 c  Parsley, chopped for garnish
    1/2 c  Parmesan, freshly grated       
 
  Bring the water for the pasta to boil and prepare everything else.
  It's important to never overcook pasta.
  
  Heat the olive oil in a small frying pan and add the chopped garlic.
  Saute for just a moment and set aside.  Boil the pasta until just
  barely tender. Drain and toss with all ingredients.  Serve as a side
  dish in the place of another starch.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pasteli Me Fistikia (Pistachio & Honey Candy)
 Categories: Candies, Greek
      Yield: 50 servings
 
                                               1 c  Honey
      1 lb Fresh, unsalted pistachios      1 1/2 c  Water
  1 1/4 c  Sugar                                    Butter or oil
 
      Peel and place pistachios on a baking sheet, the put in a slow
  oven (250 F) to roast for 20 minutes.  Remove from the oven and cut
  into quarters.
  
      Meanwhile combine the sugar, honey, and water in a heavy pan, and
  stir over medium heat until dissolved.  Lower the heat and boil to
  the very firm stage (250 to 256 degrees), toss in the pistachio nuts
  and stir, then remove from the heat.  Butter or oil a marble slab,
  jelly roll, or any aluminum pan and quickly spread the candy using a
  spatula or knife.  Allow to cool, the cut into squares and store in
  covered containers.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pastitsio
 Categories: Greek, Casserole
      Yield: 24 servings
 
                                               6 c  Saltsa Kima
  1 1/2 lb Ziti thick, uncut macaroni          6 c  Medium Saltsa Aspri
           Salt                                1 ts Ground cinnamon
      2 c  Grated cheeses*                   1/2 ts Grated nutmeg
      6 tb Melted butter                       1 c  Bread crumbs
      7    Eggs                           
 
  *Note: Grated cheeses can be any combination of mizithra, kefalotyri
  (hard ricotta) or Romano cheeses. In a large pot, boil the ziti in
  salted water until almost tender.  Drain thoroughly. In a large bowl,
  combine the macaroni, 1 1/2 cups of the grated cheeses, the butter,
  and 4 of the eggs, lightly beaten.
      Butter an 11" x 15" x 3" baking pan, and in it layer half the
  macaroni mixture.  Separate 2 of the eggs and combine the 2 egg
  whites plus 1 more whole egg with the Saltsa Kima.  Spread it evenly
  over the macaroni in the pan and cover with the remaining macaroni.
  Meanwhile, combine the Saltsa Aspri with the 2 egg yolks and the
  spices.  Pour over the macaroni, spreading it into the corners with a
  spatula.  Sprinkle the top lightly with the remaining cheese and the
  bread crumbs.  Bake in a 350 degree for 45 minutes or until a golden
  crust develops and the sauce bubbles.  Remove from the oven and allow
  to stand for 15 minutes before cutting into squares.  Serve on a warm
  platter. Note: Try this once using 1 1/2 pounds of ziti for an
  elegant pastitsio. A very rich recipe; you can safely reduce the meat
  sauce and Saltsa Aspri by one cup, if desired.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pastitso 2
 Categories: Greek
      Yield: 8 servings
 
                                             1/4 ts Nutmeg
    500 g  Long macaroni                            Salt & pepper
      4 tb Butter                              3    Eggs; lightly beaten
    3/4 c  Grated Kefalotyri cheese *    

MMMMM-------------------------MEAT SAUCE------------------------------
      1 lg Onion; chopped                    1/2 c  Dry red or white wine
      1    Garlic clove; crushed             1/2 c  Stock
      2 tb Butter                              2 tb Chopped parsley
    750 kg Ground beef                       1/2 ts Sugar
    1/4 c  Tomato paste                             Salt and pepper

MMMMM------------------------CREAM SAUCE-----------------------------
    1/3 c  Butter                            1/4 ts Nutmeg
    1/2 c  Flour                                    Salt and pepper
      3 c  Milk                                1    Egg; lightly beaten
 
  *Note: if Kefalotyri cheese is unavailable, Parmesan may be used
  instead.
  
  Serves: 12 as a first course; 6-8 as a main course Cooking time: 1-1/2
  hours Oven temperature: 180 C (350 F)
  
  Cook macaroni in boiling, salted water until just tender.  Drain and
  return to pan.
  
  Melt butter until golden brown and pour over macaroni.  Add 1/2 cup
  of the cheese, the nutmeg, salt and pepper to taste and toss well.
  Leave until cool, add eggs and toss again.  Keep aside.
  
  Make meat sauce.  Gently fry onion and garlic in butter until onion is
  soft, increase heat and add ground beef.  Stir well and cook until
  meat begins to brown.  Add remaining meat sauce ingredients, cover
  and simmer over gentle heat for 20 minutes.
  
  Make cream sauce.  Melt butter in a saucepan, stir in flour and cook
  gently for 2 minutes.  Add milk all at once and bring to the boil,
  stirring constantly.  Boil gently for 1 minute.  Add nutmeg, salt and
  pepper to taste and cool a little before stirring in beaten egg.  Add
  1/2 cup of this sauce to the cooked meat sauce.
  
  To assemble Pastitso, butter a 33 x 23 x 8 cm (13 x 9 x 3 inch) oven
  dish. Spoon half of the prepared macaroni evenly in the base and top
  with the meat sauce.  Cover with remaining macaroni, levelling top.
  
  Pour on cream sauce and spread to completely cover macaroni.  Sprinkle
  remaining cheese on top and cook in a moderate oven for 50 minutes
  until golden brown.  Let stand for 10 minutes before cutting into
  squares to serve.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pastitso Makaronia Me Feta
 Categories: Greek, Pasta, Casserole
      Yield: 12 servings
 
                                                    Salt
      1 lb Macaroni; cooked & drained               White pepper
      8 tb Butter or margarine; melted         1 ts Nutmeg, grated
      3    Eggs; lightly beaten               12    Sheets commercial filo
    1/2 c  Grated cheese                            - cut to fit pan,
  1 1/2 c  Feta cheese, cubed                       - covered to avoid drying
 
  In a large bowl, combine the macaroni, one-third of the melted
  butter, the eggs, grated cheese, and feta.  Season with salt, white
  pepper, and nutmeg and mix with a wooden spoon.  In a buttered 9 x 12
  x 3-inch baking pan, spread the macaroni-cheese mixture over the filo
  and cover with the 6 remaining sheets of filo, brushing butter
  between each and on the surface. Using the tip of a sharp knife,
  score the top 3 to 4 sheets to indicate 12 servings.   Bake in a
  moderate oven (350 F) for 30 minutes, or until the surface is crisp.
  Remove to a rack for 10 minutes, then cut and serve on a warm platter.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Patates Yiahni
 Categories: Greek
      Yield: 5 servings
 
                                           1 1/2 c  Italian plum tomatoes
      5 md Potatoes                                 -  drained
      4 tb Olive or vegetable oil              3 tb Chopped fresh parsley
      1 md Onion; chopped                           Salt & freshly ground pepper
      2    Garlic cloves; minced          
 
  Peel, quarter, and soak the potatoes in cold water.  Meanwhile, heat
  the oil in a medium frying pan and saut the onions until soft.  Add
  the garlic and stir in the drained potatoes, stirring over medium
  heat for a minute. Pour in the tomatoes and enough water to almost
  cover the potatoes, if necessary.  Sprinkle in the parsley and season
  with salt and pepper. Cover and simmer over low heat for 30 minutes,
  then uncover and continue cooking over low heat until the potatoes
  are tender and the sauce is thick, turning the potatoes occasionally.
  Transfer to a warm bowl and serve warm.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pepper Salad Appetizer (Piperies Orektiko)
 Categories: Greek, Appetizers
      Yield: 12 servings
 
                                               3 tb Vinegar (more if desired)
      6 lg Sweet peppers                     1/4 c  Olive oil
      1 md Onion; coarsely chopped                  Oregano
           Salt & pepper to taste         
 
  Bake peppers in hot 450 F oven for about 20 minutes or until wilted
  and soft.  Remove seeds and outer skin.  Cut in pieces and place in a
  bowl. Add onion, salt and pepper.  Mix vinegar and olive oil and add
  to peppers. Sprinkle with oregano.  Adjust seasonings if necessary.
   Serve as appetizer.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Persian Baklava
 Categories: Greek
      Yield: 1 servings
 
           -===============               
 
  Ingredients:
  
  Filling:
  
  1 lb     blanched almonds or an almond/walnut combination 3/4 cup
  sugar 1 tsp    ground cardamom
  
  Syrup:
  
  1 1/2 cup  sugar 1 cup water 1/2 cup rosewater (buy the type that
  comes in 10oz.  bottles, not the exorbitantly priced little bottles.)
  1/3 cup unsalted butter, melted 1 lb filo, thawed Finely grind the
  nuts. Add cardamom and sugar to the nuts.  Cut the filo to fit a
  12x15" pan. Brush bottom of pan with butter and add 6 sheets of filo,
  brushing each with butter.  Sprinkle and spread enough of the nut
  mixture until you've added about 1/8" to the pan.  Continue building
  layers with 3 sheets of filo(brushing each with butter) to every 1/8"
  of nuts. Finish with 6 layers of filo.  Brush top with butter. Cut
  through all but the bottom layer of filo in diamond shapes. Bake at
  350 degrees F. for 25-30min.
  
  While it's baking, boil the water and sugar for 15min.  Remove from
  heat and add rosewater.  When the baking is done, pour the syrup over
  the baklava.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pilafi Me Mythia (Mussel Pilaf)
 Categories: Greek, Fish/sea, Pilaf
      Yield: 6 servings
 
                                               1 lg Onion; finely choppped
  1 1/2 kg Fresh mussels                     1/2 c  Dry white wine
           Water                                    Freshly ground black pepper
           Salt                                2 c  Short grain rice
    1/4 c  Olive oil                         1/4 c  Chopped parsley
    1/4 c  Butter                                   Parsley sprigs, lemon wedges
 
  Serves: 6 Cooking time: 45 minutes
  
  Scrub mussels with a stiff brush, scraping shells with a knife blade
  to clean them thoroughly.  Tug beard towards pointed end to remove.
  Place in a bowl of lukewarm salted water until mussels open.  If any
  are open to begin with, tap shell - if mussel does not close, then
  discard it.  While mussels are open, run lukewarm water into the bowl
  so that any sand can be expelled from the mussels.  Drain.
  
  Heat oil and butter in a deep pan and add onion.  Fry gently until
  transparent.  Add mussels, cover pan and cook for 5 minutes until
  shells open.  If any do not open, then discard them.  Add 3 cups cold
  water, wine, 1 1/2 teaspoons salt and pepper to taste.  Cover pan and
  bring to a slow simmer.  Simmer gently for 10 minutes, then remove
  mussels with a slotted spoon.
  
  Wash rice until water runs clear, then add to liquid in pan with the
  parsley.  Bring to the boil, stirring occasionally.  Reduce heat,
  cover pan tightly and cook over low heat for 15 minutes.
  
  While rice is cooking scoop mussels from shells and reserve.  Keep 6
  mussels in the shell for garnish.  Put shelled mussels on top of rice.
  Place two paper towels over rim of pan and fit lid on firmly.  Leave
  on low heat for further 5 minutes, then remove pan to side of stove
  and leave for 10 minutes.
  
  Blend mussels through rice with a fork and pile pilafi in a dish.
  Garnish with reserved mussels, parsley sprigs and lemon wedges.
  
  Note: 1/2 cup tomato puree (not paste) may replace 1/2 cup water for a
  different flavour.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pita of Greens, Herbs & Eggs
 Categories: Greek, Vegetarian
      Yield: 12 servings
 
                                             1/2 ts Ground cinnamon
      2 lb Fresh greens *                    1/2 ts Nutmeg
           Salt (see note at end)              2 ts Granulated sugar
    1/2 bn Fresh parsley; chopped                   Salt & freshly ground pepper
    1/2 bn Fresh dill; chopped                 5    Eggs; lightly beaten
      1    Handful fresh chervil; chop.        1 c  Crumbled feta cheese
    1/4 c  Butter or margarine               1/2 c  Milk, or more
      1 bn Scallions; chopped                1/2 c  Butter (optional); melted
    1/2 ts Ground allspice                    12    Commercial filo sheets
 
  Traditional and individualistic.  Village women learn to gather
  tender, young greens from their rocky surroundings, which ironically
  produce the most beautiful wild flowers and delicious greens.  When
  greens are bought in the markets, spinach is the most frequently
  substituted.  Cretans combine dandelions and spinach.  This recipe is
  written as recipes are spoken in Greece, in the warm first-person
  plural.
  
  *Note: Suggested greens are: Spinach, dandelions, chicory, endive or
  any other fresh greens.
  
  First we wash the spinach, trim coarse ends, drain, chop, sprinkle
  with salt, and squeeze until all liquid has been drained.  Now we
  combine the spinach in a large bowl with the parsley, dill, and
  chervil and mix thoroughly.  Allowing the greens to stand while
  heating the 1/4 cup butte in a large frying pan, we add the scallions
  to the butter and saute them until the white parts are translucent.
  Continuing to cook over medium heat, we add the greens, the spices,
  sugar, and enough salt and pepper for seasoning, careful to allow for
  additional salt in the feta, which will be added later.  We partially
  cover the pan and simmer for 20 minutes, or until all the liquid has
  been absorbed, then we remove it from the heat and cool the mixture
  in a large bowl.  Now we add the eggs, feta, and enough milk to
  saturate the greens, mix, and assemble the pita as follows:
  
  Butter a 15 x 11 x 2-inch baking pan.  Spread 6 filo sheets, brushing
  each with melted butter.  Pour in the filling, spreading evenly.
  Cover with the remaining filo sheets, brushing each with butter.
  Flute the edges and brush top with butter.  Using a sharp knife,
  score the top 3 filo sheets into square or diamond shapes.  Bake for
  45 minutes in a moderate oven (350 F) and allow to cool slightly
  before slicing and serving it warm.
  
  Note: You may eliminate the salting of the spinach by panning it,
  cooking over very low heat until the leaves wilt, and then draining
  it thoroughly.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pizzalinni Greek Salad Dressing
 Categories: Pizza, Greek, Dressing
      Yield: 4 servings
 
    1/2 ts Dry Mustard                         2 tb Lemon Juice
    1/2 ts Salt                                6 ea Cloves Garlic, finely minced
      1 ea Large Egg                           1 ts Dried Oregano
  1 1/4 c  Salad Oil                         1/2 ts Worcestershire sauce
      1 tb White Vinegar                       1 ds Pepper (to taste)
 
  In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil
  one drop at a time, beating constantly, until about one-third of the
  oil have been added. (Once the mixture begins to thicken, oil can be
  added several drops at a time). Slowly beat in remaining oil and
  lemon juice. Stir in minced garlic, oregano, worcestershire sauce.
  Add pepper. Refrigerate mixture. Makes about 1 1/4 cups.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pork Braised with Celery Avgolemono
 Categories: Greek, Meats, Pork
      Yield: 4 servings
 
                                               1    Bunch celery
      3 lb Lean shoulder or leg of pork        2 tb Flour
      4 tb Butter or margarine                 2    Egg yolks
      1    Onion; finely chopped           1 1/2    Lemons (juice only)
           Salt & freshly ground pepper             Parsley or celery leaves
      3 c  Hot water (approximately)      
 
  Wipe the pork with damp paper towels, then cut into 1-1/2 inch cubes
  (the fat and skin may be left on during the cooking and removed
  later).  Melt 2 tablespoons of the butter in a heavy pan or Dutch
  oven.  Add the onion and cook until soft and transparent, then add
  the pork and cook, stirring, over medium heat until the raw meat
  color disappears.  Season with salt and pepper, add hot water to
  cover, then cover and simmer gently (or bake in a 325 F oven) for 30
  to 35 minutes, or until almost tender.  (The timing is important
  because the celery is to be added and cooked with the pork only until
  both are tender but not overcooked.)
  
  Meanwhile, prepare the celery.  Wash the stalks and scrape the heavy
  ones slightly.  Cut each stalk once lengthwise (if large) and then
  across into 1-1/2 inch slices.  (Use the leaves as well, if desired,
  but a few might be saved for a garnish or an accompanying salad.)
  Add the celery to pork and continue simmering 25 minutes until both
  are tender.  Using a slotted spoon, remove the pork and celery and
  place in a serving dish, first removing and discarding the fat from
  the meat.  Keep warm.  Skim the fat from the cooking liquid, then add
  water or boil down rapidly to make to make 1-1/2 cups.  Keep hot
  while you prepare the avgolemono.
  
  To prepare the avgolemono, heat the remaining 2 tablespoons butter in
  a pan.  Stir in the flour, and after cooking over low heat for 1
  minute, gradually add 2 cups of the hot cooking liquid from the meat.
  Stir until the sauce comes to a boil.  Meanwhile, in a small bowl,
  beat the two remaining egg yolks and add the lemon juice, droplet by
  droplet, beating all the while.  Beat a little of the thickened
  cooking liquid into the yolk mixture, then add the yolks to the pan
  of hot liquid.  Mix well and cook over low heat until thickened.
  Pour the hot sauce over the pork and celery, garnish with parsley or
  celery leaves and serve warm.
  
  Note: Celeriac may be substituted for the celery.  Use 2-1/2 pounds of
  celeriac, and peel, quarter, and cut it into 1/2 inch slices before
  adding it to the pork.  A little scraped, diced carrot may be added
  with the celery.
   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pork Souvlakia
 Categories: Greek, Meats, Pork
      Yield: 1 servings
 
                                                    Cane skewers
           Lean pork cubes, 1" x 1/2"ea             Salt, pepper, lemon, oregano

MMMMM-----------------IN ADDITION, FOR METHOD 2----------------------
           Lemon juice                              Fresh tomato wedges
           Olive oil                                Onion slices
           Garlic; crushed                          Tzatziki recipe
           Dry white wine                           Fresh pita or french bread
 
  Thread the pork lengthwise on 8" round or flat cane (bamboo) skewers.
  Grill over hot coals or griddle until thoroughly cooked, then
  sprinkle with salt and pepper and dip quickly into lemon juice.
  Crush oregano over the meat. Source: "The Food of Greece" by Vilma
  Liacouras Chantiles, Avenet Books, New York. Method 2: Our family
  makes up a marinade of lemon juice and good quality olive oil,
  oregano and/or thyme, pepper, crushed garlic & maybe a little dry
  white wine. Marinate the pork overnight, then grill til just cooked,
  not dry. Eat as is, straight from the skewers, or remove meat and
  serve in pita bread pockets, with tomato wedges, onion slices, and
  Tzatziki, passing salt and additional freshly ground black pepper.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Potatosalata Me Throumbes
 Categories: Greek
      Yield: 4 servings
 
                                               5 oz Kalamatas or thrombes
      2 lb Waxy potatoes                            - (Greek olives)
           Salt                                2 tb Capers
           Freshly ground black pepper       1/2 c  Fruity olive oil
    1/2 lb Onions; thinly sliced               1    Garlic clove; minced
      2 tb Wine vinegar                      1/2 c  Minced flat leaf Parsley
    1/2 ts Sugar                          
 
  Boil the potatoes in their skins in plenty of salted water until just
  tender.  Run cold water over them, drain, and leave to cool enough to
  handle.
  
  To pickle the onions, place them in a saucepan just large enough to
  hold them, pour in the vinegar, and 2 tablespoons water, and sprinkle
  with sugar.  Cover the pan and bring to a boil.  Stir, cover, and
  simmer for 1 minute.  Shake the covered saucepan and put it aside for
  5 minutes to steam.
  
  Peel and slice or roughly dice the potatoes and place in a serving
  bowl. Sprinkle with the olives, capers, and pickled onions - with
  their juice - olive oil, garlic and parsley.  Toss and season to
  taste.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Power Falafel
 Categories: Greek, Bread
      Yield: 4 servings
 
      1 cn Chick Peas, drained             1 1/2 ts Basil, dried
      4    Garlic Cloves, sliced           1 1/2 ts Marjoram, dried
      1    Egg                             1 1/2 ts Thyme, dried
    1/4 c  Parsley, snipped                1 1/2 ts Turmeric
      3    Green Onions, chopped             1/4 ts Black Pepper
    1/4 c  Tahini (sesame paste)             1/4 ts Salt
    1/4 c  Dry Breadcrumbs                     1 tb Sunflower or Canola Oil
  1 1/2 tb Cumin, ground                       4    Whole Wheat Pitas
 
  Servings:  4
  
  * Toppings: tahini sauce and chopped vegetables such as tomatoes,
  cucumbers, radishes and sprouts. In a food processor or food mill,
  combine the chick peas and garlic. Process until smooth. Add egg and
  process to mix. Transfer to a medium bowl and stir in parsley,
  onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper
  and salt. Shape mixture into 8 patties each about 1/4 inch thick. In
  a large, heavy skillet, heat oil on medium-high heat; add patties and
  cook for 5 - 7 minutes per side or until golden brown. Or the mixture
  can be placed in an ovenproof dish and baked following Biotrain
  directions above. To serve, cut pitas in halves. Tuck a patty or
  dollop of the baked mixture into each pita "pocket." Pass bowls of
  topping to complete sandwiches as desired. Serves 4.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Preserved Grape Vine Leaves
 Categories: Greek, Preserve
      Yield: 1 servings
 
  Instructions:
 
  Pick leaves early in their growth period, that is early summer, when
  vines are covered with leaves.
  
  Choose leaves of medium light colour, not too young.  If vines have
  been sprayed, wait for period recommended for general harvest by
  manufacturer of insecticide.  When picking, snip off stem.
  
  Wash leaves and stack in piles of 24, with shiny side up.  Roll up
  and tie with string.
  
  Bring 8 cups water to the boil with 1/4 cup salt.  Drop in 4 bundles
  at a time, return to the boil and blanch for 3 minutes, turning rolls
  over to blanch evenly.  Lift out and drain.  Repeat with remaining
  rolls.
  
  Make a brine with 8 cups water boiled with 1 cup rock salt.
  
  Pack rolls upright into warm sterilized jars and pour hot brine over
  leaves.  Remove air bubbles and seal when cold.
  
  Brine is sufficient for 20 bundles of leaves.  Increase accordingly to
  quantity being preserved.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Psari Spetsiotiko - Fish, Spetsai Style
 Categories: Greek, Fish/sea
      Yield: 4 servings
 
                                                    - peeled and chopped
      2 lb Fish                              1/4 c  White wine
           -(snapper, porgy, mullet,                - (more if necessary)
           -OR any favorite), cleaned          4    Garlic cloves; sliced
           -and left whole or sliced         1/2 ts Granulated sugar
           -into steaks                             Salt
      1    Lemon; juiced                            Freshly ground black pepper
           Salt                                1 c  Chopped fresh parsley
    1/3 c  Olive oil                                Bread crumbs
      4    Ripe tomatoes                            Tomato juice, if necessary
           -(fresh or canned)             
 
  Wash and dry the fish (if using dried cod be sure it was soaked
  overnight), then sprinkle with salt and lemon juice, particulary
  inside the neck area if using fish with heads on.  Arrange on a
  baking-serving dish and set aside while you prepare the sauce.
  
  Heat the oil in a saucepan, add the tomatoes, wine, garlic, and sugar
  and simmer for 10 to 15 minutes.  (The amount of garlic may be
  reduced, but it *IS* the most important ingredient.)  Season with
  salt and pepper.
  
  Sprinkle the fish with a light coating of bread crumbs and then with
  the chopped parsley, then spoon the hot sauce over the fish.  Repeat
  the procedure until all the sauce has been used, ending with a
  topping of bread crumbs.  Bake in a moderate oven (350 F) for 30 to
  40 minutes, depending on the size of the fish, basting twice with the
  sauce.  (A golden crust will form on the fish, characteristic of this
  famous style.) During the baking period, add some wie or tomato juice
  if necessary; some sauce should remain around the fish.  Serve hot.
  
  NOTE: This makes an excellent first course with dry white Demesticha
  or Samos wine.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Pumpkin Walnut Phyllo Snails
 Categories: Greek, Appetizers
      Yield: 20 servings
 
                                               1 c  Chopped walnuts
      1    Pumpkin (4 to 4 1/2 lbs.)           1 lb Commercial phyllo sheets
    1/2 c  Granulated sugar                  1/2 c  Olive oil or butter; melted
      2 tb Ground cinnamon                
 
  Cut the pumpkin in half, remove and discard the seeds, the peel using
  a sharp knife.  Grate the pumpkin on the medium holes of a cheese
  grater (there should be approximately 4 cups of finely grated
  pumpkin).  Taste for flavor, adding more sugar if desired.  Start to
  roll the "snails". Lay the phyllo flat and deep, covered with a damp
  towel except when rolling. Brush one filo sheet lightly with the oil
  and fold in half lengthwise. Spread a row of filling (about 3 to 4
  tablespoons) across the length of one end of the filo to within an
  inch of each edge.  Roll up to seal the filling, forming a long tube.
  Then, beginning at one end, curl up tightly into a "snail-like" coil
  and set on a baking sheet.  Continue until all the filling has been
  used, keeping the rolls covered with waxed paper or plastic to avoid
  drying.  Brush the rolls with oil or butter and bake in a 350 degree
  oven for 25 minutes or until puffy and crisp.  Serve warm or cold
  with poultry or game dishes.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rafiola Kokokarion (Coconut Pastries W/ Glaceed Fruit)
 Categories: Greek, Dessert
      Yield: 20 servings
 
                                               2    Egg yolks
      3    Potatoes                            4 c  Finely shredded coconut
      3 tb Granulated sugar                1 1/2 c  Glaceed fruit
      1 pn Salt                                     Confectioners' sugar
 
  (Author's note): In a Cretan zacharoplasteion (sweet shop), we were so
  intrigued by these coconut pastries (among the newer breed) that I
  tried them at home. You can expect the potato pastry to be a bit
  difficult to manipulate, and you can also anticipate compliments on
  the results. Attractive and tasty, not excessively sweet.
  
  Boil the potatoes in their jackets until fork tender, then drain and
  remove the skins and all spots. Return the potatoes to the pan and
  dry over medium heat, shaking pan constantly. Push the potatoes
  through a mill or ricer, then combine in a large bowl with the sugar
  and salt. When somewhat cool, add the egg yolks and coconut and knead
  until smooth. Refrigerate for 2 hours.
  
  Remove the dough from the refrigerator and knead until smooth enough
  to roll. If sticky, dust lightly with flour. Roll out on a floured
  board to 1/4-inch thickness, then, using a glass with a 3-1/2-inch
  diameter, cut the pastry into rounds.
  
  Meanwhile, mince the glaceed fruit. Place 1 tablespoon on the center
  of each of the pastry rounds. Lift one side with a spatula and fold
  over the other half, forming a half-circle. Press the edges together
  and place on a baking sheet. Continue until all have been stuffed,
  then bake in a moderate oven (350 F) for 15 minutes, or until firm;
  the pastries will be white. Remove and cool for 10 minutes, then roll
  in confectioners' sugar and cool completely. Store in a covered
  container.
  
  Note: In Crete this pastry is cut with a serrated pastry cutter
  producing an attractive edging.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Revani (Semolina - Almond Syrup Cake with Syrup)
 Categories: Greek, Cakes
      Yield: 20 servings
 
  2 1/2 c  Granulated sugar                    1 c  All-purpose flour
      3 c  Cold water                          1 c  Fine semolina
      1 sm Cinnamon stick                      3 ts Baking powder
      3    Whole cloves                        1 c  Finely chopped almonds *
      1    Orange (peel only)                  1 ts Vanilla extract
    1/2 lb Sweet butter                        2 tb Brandy
      6    Eggs; room temperature         
 
  dNote: Use blanched, peeled almonds.
  
  Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
  cook until dissolved, then add the cinnamon stick, cloves, and orange
  peel and simmer for 15 minutes.  Remove the flavorings.  Cool.
  
  Using an electric mixer, beat the butter in a large bowl until fluffy.
  Gradually add the remaining sugar, beating on medium speed, then add
  the eggs, one at a time, beating thoroughly after each addition,
  without rushing.  Meanwhile, sift the flour, semolina, baking powder,
  and almonds together.  Very gradually add to the batter, beating on
  medium speed, then pour in the vanilla and brandy and give the batter
  a last whirl on high speed for a few seconds.  Pour immediately into
  a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
  moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
  back when touched by a finger. Remove from the oven and set the pan
  on a cake rack.  Using a sharp knife, score the cake into diamond
  shapes.  Spoon the cooled syrup over the entire cake and cool.
  
  Note: Each piece may be attractively garnished with a candied or
  marachino cherry slice in the center and almond slivers angled on
  each side.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Revani (Semolina Cake)
 Categories: Cakes, Greek
      Yield: 16 servings
 
                                               2    Lemons; grated zest only
    1/2 c  All-purpose flour                 1/2 ts Almond extract
    1/2 ts Baking powder                     1/2 c  Orange juice
  1 1/3 c  Fine semolina or farina             1 ts Vinegar; for the bowl
      4 lg Eggs; separated                  1/16 ts Cream of tartar
    1/2 c  Sugar                             1/2 c  Blanched, slivered almonds
    1/2 c  Olive oil                     

MMMMM---------------------------SYRUP--------------------------------
    3/4 c  Sugar                           1 1/2 c  -Water
      2    Lemons; zested and juiced         1/4 ts Almond extract
 
  Make the syrup ahead.  Combine the sugar, lemon zest and juice, and
  water in a saucepan.  Bring to a boil, simmer for 5 minutes then add
  the almond extract.  Remove and chill overnight.
  
  Line a 10-inch-square cake pan, that is at least 3-inches deep, with
  parchment.  Sift together the flour and baking powder, then stir in
  the semolina.  Beat the egg yolks, sugar, olive oil, lemon zest, and
  almond extract together until pale and creamy.  Beat in the flour
  mixture, splashing with orange juice to moisten it.
  
  Wipe a mixing bowl with a cloth moistened with vinegar, then put in
  the egg whites.  Beat with the cream of tartar until stiff peaks
  form, then fold into the batter.  Pour into the pan and sprinkle with
  the almonds.
  
  Bake in an oven preheated to 350 F for about 45 minutes until golden
  brown. Remove from the oven and, while still hot, cut into squares.
  Slowly pour the chilled syrup over it.
  
  Makes 16 slices
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Revani (Semolina-Almond Sponge Cake with Syrup)
 Categories: Greek, Cakes
      Yield: 20 servings
 
                                               6    Eggs; room temperature
  2 1/2 c  Granulated sugar                    1 c  All-purpose flour
      3 c  Cold water                          1 c  Fine semolina
      1 sm Cinnamon stick                      3 ts Baking powder
      3    Whole cloves                        1 c  Finely chopped almonds *
      1    Orange (peel only)                  1 ts Vanilla extract
    1/2 lb Sweet butter                        2 tb Brandy
 
  *Note: Use blanched, peeled almonds.
  
  Combine 1-1/2 cups of the sugar with the cold water in a saucepan and
  cook until dissolved, then add the cinnamon stick, cloves, and orange
  peel and simmer for 15 minutes.  Remove the flavorings.  Cool.
  
  Using an electric mixer, beat the butter in a large bowl until fluffy.
  Gradually add the remaining sugar, beating on medium speed, then add
  the eggs, one at a time, beating thoroughly after each addition,
  without rushing.  Meanwhile, sift the flour, semolina, baking powder,
  and almonds together.  Very gradually add to the batter, beating on
  medium speed, then pour in the vanilla and brandy and give the batter
  a last whirl on high speed for a few seconds.  Pour immediately into
  a buttered 9 x 12 x 3-inch cake pan and bake on the center rack of a
  moderate oven (350 F) for 30 to 35 minutes, or until the cake springs
  back when touched by a finger. Remove from the oven and set the pan
  on a cake rack.  Using a sharp knife, score the cake into diamond
  shapes.  Spoon the cooled syrup over the entire cake and cool.
  
  Note: Each piece may be attractively garnished with a candied or
  marachino cherry slice in the center and almond slivers angled on
  each side.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Revani with Orange
 Categories: Greek, Cakes
      Yield: 20 servings
 
                                               1 tb Baking powder
    1/2 c  Butter; room temperature          1/8 ts Salt
    1/2 c  Sugar                             1/4 c  Orange juice
    1/2 c  Farina                            1/2    Orange (minced zest only)
      3    Eggs; well beaten                 1/2 c  Finely chopped almonds
    1/2 c  All-purpose flour             

MMMMM---------------------------SYRUP--------------------------------
  1 1/2 c  Water                               1 sl Lemon (thick slice)
  1 1/2 c  Sugar                         

MMMMM-------------------------TO GARNISH------------------------------
           Whipped cream                            Fresh strawberries
 
  Preheat oven to 350 F.  Lightly grease 9-inch square baking paper.
  Cream butter and sugar in large mixing bowl.  Gradually beat in
  farina.  Add eggs 1 at a time, beating well after each addition. Sift
  together flour, baking powder and salt and add alternately with
  orange juice and zest. Stir in almonds.  Turn into prepared pan and
  bake until center of cake springs back when lightly touched and top
  is golden brown, about 30 minutes.
  
  For syrup:  Combine water, sugar and lemon slice in medium saucepan.
  Bring to boil, stirring until sugar is dissolved, and boil 15
  minutes. Cool slightly before pouring slowly over cake (leave cake in
  pan).
  
  When cake is completely cool, cut into diamond-shaped pieces.  Serve
  garnished with whipped cream and strawberries.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Revithia Soupa (Chick Pea Soup)
 Categories: Soups/stews, Greek
      Yield: 6 servings
 
      1 c  Dried chick peas                    1 tb Olive oil
      6 c  -Cold water                         1 ts Salt
      2    Onions,thinly sliced           
 
  	   Lemon juice or wine vinegar
  
  1. Wash and soak chick p[eas overnight in water to cover. The next
  day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to
  a boil and add the chick peas. 2. Remove the froth, then add the
  onion and olive oil. Simmer until tender, about one to two hours. Add
  salt at the end and hot water (not cold), if needed to make more
  stock. 3. Serve hot with lemon juice or vinegar. Makes six servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rich Cream - Kaymaki
 Categories: Greek
      Yield: 1 servings
 
  1 qt Heavy cream
 
  Thick rich eastern Mediterranean "kaymaki" (literally, "frothy
  cream") is unique, but two more readily available products have a
  similar flavor and texture.  Imported English clotted (Devon) cream
  and Italian mascarpone cheese both make good substitutes, or you cna
  make your own.  Make this when you plan to be in the kitchen for a
  couple of hours - for an even smooth texture and a thick crust you
  need to stir the hot cream at regular intervals.  Be sure to use
  meticulously clean utensils and keep the cooking heat very low (or
  use a heat diffuser mat).  Kaymaki should be made at least 18 hours
  before you need it; it can be stored for up to a week.
  
  Slowly bring the cream almost to a boil in a heavy saucepan, stirring
  occasionally with a wooden spoon.  Reduce the heat to as low as
  possible, or place the saucepan on a heat diffuser mat.  Lift a
  ladleful of cream about 12 inches above the saucepan, and pour it
  back in a thin steady stream; repeat 2 or 3 times.  Repeat this
  procedure every 10 minutes or so over the next 1-1/2 hours, and stir
  the cream occasionally to make sure it does not stick.
  
  Leave the cream undisturbed over the lowest heat for 30 minutes
  longer; it will have reduced by at least two thirds.  Remove the
  saucepan from the heat and let cool.
  
  Loosely cover with a clean kitchen towel and set aside for 2 hours.
  
  Remove the kitchen towel, tightly cover, and refrigerate for at least
  12 hours, or overnight.
  
  Cut the crust on top of the cream into 1-inch-wide strips.  Gently
  fold one end of a strip over the handle of a wooden spoon and roll it
  up (cut in half if the roll becomes too thick or unwieldy), and slide
  off onto a plate.  Repeat with the remaining strips.  The remaining
  kaymaki will have the texture of thick airless cream.  It can be
  refrigerated in a tightly covered container of up to 1 week;
  refrigerate the rolls for up to 3 days.
  
  Note: Serve kaymaki rolls on their own or with desserts such as
  Kataifi Nut Rolls or Almond Cake.  Kaymaki cream can be added to ice
  cream or rice pudding for an especially good flavor.  Or whisk it
  together with a little sweet wine or lemon juice for a perfect
  accompaniment to fresh or poached fruit or sweet pastries.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rigani Cheese Bread
 Categories: Greek, Bread
      Yield: 12 servings
 
                                               2 tb Dried rigani; crumbled
      1 tb Active dry yeast                  1/2 tb Dried mint; finely crumbled
      1 c  Tepid (110 F) water               3/4 lb Feta cheese; well drained,
      3 tb Olive oil                                - finely crumbled
    1/2 ts Fine-grain sea salt                 1    Egg yolk; beaten with:
      3 c  Whole wheat flour, or more          2 tb Warm water
 
  Sprinkle the yeast over the water and set aside in a warm place until
  foamy, about 10 minutes.  Whisk in 2 tablespoons of the olive oil and
  the salt.
  
  Sift the flour into a large mixing bowl, make a well in the center,
  and pour in the yeast mixture.  Knead 10 minutes, adding additional
  flour if necessary to make a firm elastic dough.  Transfer to a
  lightly oiled bowl, tightly cover with plastic wrap, and set aside
  for 2 hours in a warm draft-free spot.
  
  Knead in the rigani, mint, and feta until evenly distributed
  throughout the dough.  Lightly oil a heavy baking sheet and place the
  dough in the center. Form into a round loaf and flatten to a
  thickness of 2 inches. Cover with a clean kitchen towel and set aside
  for 1 hour in a warm draft-free spot. The dough will rise only
  slightly.
  
  Heat the oven to 350 F.
  
  With a sharp thin blade, slash the top of the loaf diagonally in 2 or
  3 parallel lines, brush with the remaining olive oil, and bake 25
  minutes. Brush with the beaten egg yolk and bake 15 minutes longer,
  or until the bread is deep golden brown and sounds hollow when tapped
  on the bottom.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rizogalo
 Categories: Greek, Dessert
      Yield: 8 servings
 
      8 c  Milk                                1    Cinnamon stick (optional)
      1 c  Raw long-grain white rice           3    Whole cloves (optional)
    3/4 c  Sugar                               2    Eggs; slightly beaten
      4 tb Butter                                   Ground cinnamon
 
  In a heaavy saucepan, pour the cold milk, add the rice, sugar, and
  butter. Cook over low heat, stirring frequently until thickened,
  approximately 1 hour, adding cinnamon stick and cloves for flavor, if
  desired, during the last 15 minutes.  Remove from the heat, stir in
  the vanilla, then remove the cinnamon stick and cloves.
  
  Beat the eggs lightly in a small bowl, then add one tablespoon of the
  hot pudding mixture into the eggs, stir and repeat twice.  Add the
  egg mixture into the pudding, stirring until mixed thoroughly.  Pour
  into individual serving dishes or large serving bowl.  Sprinkle with
  ground cinnamon, cool, then chill.  Serve cold.
  
  Note:  You may use a vanilla bean, added with the rice, instead of
  stick cinnamon and cloves, or substitute grated lemon rind for all
  the other flavorings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Lamb with Potatoes (Arni Psito Me Patates)
 Categories: Greek, Meats, Lamb
      Yield: 8 servings
 
                                               1    Lemon; juiced
      1    Leg of young spring lamb           20 sm Potatoes; peeled
      3    Garlic cloves                            Salt
           Salt and pepper                     2 tb Tomato paste
      4 tb Butter; melted                      2 c  -Hot water
 
  Wash leg of lamb.  Slit with sharp knife in various places on both
  sides of lamb.  Slice garlic thinly and insert the slices in slits
  made in lamb. Season with salt and pepper and brush with melted
  butter.  Squeeze lemon juice over lamb and place in roasting pan, fat
  side up.  Roast at 450 F for 1/2 hour.
  
  While lamb is browning, sprinkle potatoes with salt, rub with tomato
  paste, and let stand for a few minutes.  Add potatoes to the baking
  pan with the water and lower oven temperature to 350 F.  Turn and
  baste the potatoes occasionally during the roasting period.  When
  lamb is done, remove to hot serving platter and keep warm. Increase
  oven temperature to 425 F and brown potatoes for 20 minutes longer.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Rolled Baklava
 Categories: Greek, Dessert
      Yield: 48 servings
 
                                               4 tb Granulated sugar
      2 lb Phyllo pastry sheets                3 ts Cinnamon
  1 1/2 lb Sweet butter; melted              1/2 ts Ground cloves
      4 lb Walnut meats; finely chopped  

MMMMM---------------------------SYRUP--------------------------------
      4 c  Granulated sugar                  1/2    Lemon (juice only)
      2 c  Water                               1 sm Jar of honey
 
  Take 4 sheets of phyllo pastry, keeping remaining sheets covered with
  a damp towel.  Brush each sheet with melted butter and lay one on top
  of the other.  Mix walnuts, sugar, cinnamon, and cloves.  Sprinkle
  some of the mixture evenly over the top buttered sheet and set the
  pieces upright in a large buttered pan.  Continue, using another 4
  buttered sheets of phyllo, sprinkling with nut mixture, rolling and
  cutting, until the pan or pans are full and all the nut mixture is
  used.  Spoon about 1 teaspoon melted butter over each piece, and
  continue baking for 20 to 30 minutes or until golden brown.  Remove
  from oven and dip each piece into cold thick syrup. Drain on cake
  racks.
  
  Syrup:  In a saucepan, combine granulated sugar, water, lemon juice
  and small jar of honey.  Bring to a boil and simmer for 30 minutes,
  removing scum as it rises to the surface.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roulo Me Filo
 Categories: Greek, Meats, Veal
      Yield: 4 servings
 
                                               2    Eggs; separated
      2 tb Butter or margarine             1 1/2 c  Thick Saltsa Aspri
      1 sm Shallot or onion                  1/2 c  Grated mizithra cheese
  1 1/2 lb Veal, ground                             -OR- kefalotyri cheese
    1/2 c  Chopped tomatoes                  1/2 ts Grated nutmeg
           -OR- tomato juice                        Heavy greaseproof paper
      1    Cinnamon stick; -OR-                     -(about 20 by 20 inches)
      1 ts -Ground Cinnamon                   12    Filo pastry sheets
           Salt; if necessary                1/3 c  Butter or margarine
           Freshly ground black pepper              - melted and warm
      1 ts Chopped fresh basil                 2    Eggs, hard-cooked; sliced
           -(more if desired)                  1 tb Chopped fresh parsley
 
  Heat the butter in a large frying pan, then saute the onion until
  soft. Add the meat, mashing it with a fork until the raw color
  disappears.  Add the tomato and cinnamon, cover and simmer about 20
  minutes, stirring once or twice.  Remove the lid and season
  judiciously (if the cheese is salty, don't add salt until the very
  end).  Stir in the basil, then remove the cinnamon stick and cool.
  Using a wooden spoon, mix the egg whites into the meat.  Meanwhile,
  prepare the saltsa aspri (it must be thick) and combine with the egg
  yolks, cheese, and nutmeg.  Taste to see if salt is needed.
  
  To make the loaf, spread the baking paper flat on your work surface.
  Lay a sheet of filo (keeping the rest covered with a damp towel or
  waxed paper) in the center of the paper and brush with butter.
  Continue laying filo, one sheet on top of another, brushing each with
  butter, to make a large "base" on which to roll the meat loaf (about
  15 x 15 inches). Spread half of the saltsa aspri in the center of the
  filo, alowing wide margins for turning later.  Spread the meat
  mixture over the sauce to a length of about 9 inches. Lay the egg
  slices over the meat, cover with the remaining sauce, and sprinkle
  with parsley. Turn the edges of the filo up over the meat and roll
  into a loaf.  Fold the paper over the loaf, secure it, and place,
  seam side down, in a baking pan.  Bake for 1 hour in moderate oven
  (350 F), removing the paper after 35 minutes to allow the filo to get
  crisp. Brush the outer surface of the filo with butter or margarine
  for a higher golden chestnut color.
  
  With wide spatulas, lift the loaf onto a warm platter.  Serve
  immediately, with fresh green salad, black olives, and a heady wine.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Ryzi Me Araka (Rice & Peas)
 Categories: Vegetarian, Rice/grains, Greek
      Yield: 4 servings
 
    1/3 tb Olive oil                                -or 2 cups shelled fresh
    1/3    Onion,finely chopped                     Salt to taste
    1/3 c  Uncooked rice                            Pepper to taste
    1/3 pk Frozen peas (16 oz)             13/16 c  Hot water or vegetable
                                       		   - broth
  
  Heat the oil in a medium-size heavy saucepan. Saute the onions until
  tender.  Add the rice and stir until all grains are well-coated. Add
  peas, salt and pepper (you may want to use less salt if you plan to
  use vegetable broth), and stir. Add hot water or broth, bring to a
  boil and cook over low heat for 25 minutes.
  
  Nutritional analysis per serving: 150 calories, 5 grams protein, 3
  grams fat, 32 grams carbohydrate.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Saganaki (Fried Cheese)
 Categories: Greek, Appetizers, Cheese/eggs
      Yield: 4 servings
 
                                               2 tb Butter
    1/3 lb Kefalotyri or kasseri cheese        1    Lemon (juice only)
 
  Cut the cheese into bite-sized cubes.  Melt the butter in a
  "saganaki" (or another frying pan), and fry the cheese on all sides
  until crusty and chestnut colored.  Squeeze lemon juice over the
  cheese and serve with bread, other appetizers, and wine or ouzo.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Salata Horiatiko - Village Salad
 Categories: Greek
      Yield: 6 servings
 
                                               2 md Onions, sliced
      4 md Tomatoes                          125 g  Feta cheese
      2    Slender green cucumbers           1/2 c  Black olives
      1    Sweet green pepper            

MMMMM--------------------LATHOXITHO (DRESSING-------------------------
    1/2 c  Olive oil                           1    Garlic clove, crushed
    1/4 c  Wine vinegar                      1/2 ts Salt
      2 ts Chopped oregano or parsley               Freshly ground black pepper
 
  If peeled tomatoes are desired, pour boiling water over them and
  leave for 10 seconds.  Drain and peel.  Cut tomatoes into wedges.
  Peel cucumbers thinly and halve lengthwise.  Cut in 1 cm (1/2 inch)
  slices.  Wash, core and seed pepper and remove white membrane.  Halve
  and cut into thick strips.  Separate onion slices into rings.  Place
  prepared ingredients in a bowl, dice the feta cheese and put on top
  with the olives.  Pour on dressing just before serving.
  
  For dressing:  Combine ingredients in a bowl and beat well with a
  fork or put in a screw top jar, seal and shake well.  Beat or shake
  again just before serving.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Saltsa Aspri (Greek White Sauce)
 Categories: Sauces, Greek
      Yield: 1 servings
 
                                         

MMMMM----------------------THIN WHITE SAUCE---------------------------
      1 tb Butter                              1 c  Milk; warm
      1 tb Flour                         

MMMMM---------------------MEDIUM WHITE SAUCE--------------------------
      2 tb Butter                              1 c  Milk; warm
      2 tb Flour                         

MMMMM---------------------THICK WHITE SAUCE--------------------------
      3 tb Butter                              1 c  Milk; warm
      3 tb Flour                         

MMMMM--------------------------OPTIONAL-------------------------------
           Salt & White pepper                      Grated nutmeg
 
  To make the sauce, in a heavy saucepan melt the butter and heat
  WITHOUT browning.  Using a wire whisk, stir in the flour.  Cook for 1
  to 2 minutes over low heat, then remove from the burner and gradually
  stir in the warm milk.  Move the pan back to the heat and bring to a
  boil, stirring steadily for a smooth sauce.  Add a pinch of salt and
  white pepper, and grate a little nutmeg for a nice flavor.
      As a general rule, thin white sauce is used for soups and sauces,
  medium for pastitsio and moussaka and other au gratin dishes, and a
  thick sauce for croquettes and souffles.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Saltsa Kima (Greek Meat Sauce)
 Categories: Greek, Sauces
      Yield: 4 servings
 
                                               2 tb Tomato paste
      1    Onion; chopped fine               1/2 ts Granulated paste
      3 tb Butter                              1    Stick cinnamon
      1 lb Lean ground beef                    1    Bay leaf
      1    Garlic clove                             Salt & Pepper
    1/2 c  Dry red wine                        4 tb Chopped parsley
      1 lb Canned, peeled tomatoes*            1    Sprig basil or 1/2 t dried
 
  *Note: Tomatoes should be drained and chopped. In a heavy saucepan
  cook the onion in a little water over medium heat until softened,
  then add the fat and cook the onion until translucent. Combine the
  ground beef with the onion, mashing with a fork and stirring until
  the raw color disappears. Add the garlic and wine, then cover and
  simmer for 5 minutes. Stir in the tomatoes, the tomato paste, sugar,
  cinnamon stick, bay leaf, salt and pepper to taste, then simmer,
  covered, for 30 minutes longer. Add the parsley and basil during the
  last 10 to 15 minutes. Cook uncovered for the last few minutes, to
  allow excess liquid to evaporate; the sauce should be thick.  Remove
  the cinnamon stick before serving. Makes 4 cups.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Satziki
 Categories: Greek, Spreads, Toppings
      Yield: 6 servings
 
      2 c  Thick yogurt                        2 tb Olive oil
      1 c  Cucumber, finely chopped            1 tb Dill or mint, fresh
      1    Clove Garlic, crushed               1 tb Lemon juice
 
  To thicken yogurt, place 3 1/2 cups yogurt mixed with 1 tsp salt in a
  dish towel.  Hang over bowl until dripping stops, about two hours.
  Sprinkle salt over cucumber; let stand 15 minutes and press dry.
  Combine all ingredients; chill. Makes: 3 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sea Bass Greek Style
 Categories: Greek, Fish/sea
      Yield: 8 servings
 
                                               1 bn Parsley; chopped
      8    8-oz sea bass fillets               1 pn Pepper
    1/2 c  Flour (or as needed)            3 1/2 c  Canned tomatoes
      2 tb Light olive oil                     1    Tomato; chopped
      1    Lemon; juiced                       3    Bay leaves
      3 tb Vegetable oil                     1/2 ts Rosemary
      2 lg Yellow onions; chopped fine       1/2 c  Dry white wine
      6    Garlic cloves; crushed              1    Lemon; cut into 8 wedges
 
  Dust the sea bass fillets with the flour.
  
  In a large skillet place the 2 tablespoons of olive oil and heat it on
  medium high until it is hot.  Quickly sear the fillets on both sides
  so that they are sealed.  Place the fish in a large baking pan and
  sprinkle on the lemon juice.  Set the fish aside.
  
  In a medium skillet place the 3 tablespoons of vegetable oil and heat
  on medium high until it is hot.  Add the onions, garlic, and parsley.
  Saute the ingredients for 3 to 4 minutes, or until the onions are
  translucent. Add the pepper and stir it in.
  
  In a medium large saucepan place the sauteed onion mixture, canned
  tomatoes, chopped tomato, bay leaves, rosemary, and white wine.  Stir
  the ingredients together and simmer them on low heat for 40 minutes.
  
  Preheat the oven to 350 F.  Pour the sauce over the fish and bake it
  for 20 minutes, or until it is just done.
  
  Garnish the dish with the lemon wedges.
   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sesame Honey Sticks Pastelle
 Categories: Candies, Greek
      Yield: 1 servings
 
                                               1 c  Honey
      1 c  Sesame seeds                   
 
      Spread the sesame seeds on a pan and toast in preheated oven at
  350 degrees F for 5 minutes.  Bring honey to a boil.  Add seeds and
  continue cooking on medium heat to 280 F (light crack reading).
  Watch it carefully, it burns quickly.
      Pour into buttered pan, and flatten with spatula to 1/2"
  thickness. Score into 2" pieces while hot.  Allow to cool.  Store in
  plastic bag.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Sheftalia (Barbequed Sausages)
 Categories: Greek, Meats, Sausages, Veal
      Yield: 50 servings
 
                                                    -or- grated
    500 g  Finely ground fatty pork          1/2 c  Finely chopped parsley
    500 g  Finely ground veal or lamb          2 ts Salt
      1 lg Onion; finely chopped             250 g  Panna (caul fat from pig)
 
  Combine pork with veal or lamb, onion, parsley, salt and a generous
  grinding of black pepper.
  
  Dip panna into a bowl of warm water for a minute or two, remove and
  carefully open out a piece at a time, laying it out flat on work
  surface. Cut with kitchen scissors into pieces about 10 cm (4 inches)
  square.
  
  Take a good tablespoon of meat mixture and shape into a thick sausage
  about 5 cm (2 inches) long.  Place towards one edge of piece of
  panna, fold end and sides over meat and roll up firmly.  Repeat with
  remaining ingredients.
  
  Thread sausages on flat sword-like skewers, leaving space between
  them. Number on each skewer depends on their length.
  
  Cook over glowing charcoal, turning frequently.  Do not place too
  close to heat as sheftalia must cook fairly slowly so that the inside
  is well cooked and the outside nicely browned without being burnt.
  The panna melts during cooking, keeping the meat moist and adding
  flavour. Excessive flaring of fire can be controlled by a sprinkle of
  water on the coals. Serve sheftalia as an appetizer or a main course.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shrimp & Feta Greek Style Pizza
 Categories: Italian, Fish/sea, Greek, Pizza
      Yield: 8 servings
 
      1 lb Uncooked med. Shrimp                1 tb Cornmeal
      1    Can PB Pizza dough (or hmade        4 oz Shredded Mozzeralla cheese
      1 tb Olive oil                           2    Minced Garlic cloves
  2 1/2 oz Crumbled Feta Cheese              1/4 c  Slice green onions
      2 ts Rosemary crushed                2 1/4 oz Can sliced ripe olives
 
  Shell and devein shrimp and set aside. Heat oven to 425 F. Grease 12"
  pizza pan or 13x9" pan; sprinkle with cornmeal. Place dough in
  greased pan; starting at center press out with hands. Sprinkle with
  mozzeralla cheese. Heat olive oil in large skillet over med-high
  heat.  Add shrimp and garlic. Cook until shrimp are light pink, about  1 min., stirring frequently. Spoon over mozzarella cheese. Sprinkle
  feta cheese, green onions, rosemary and olives over shrimp. Bake at
  425 F for 18-22 min., or until crust is golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shrimp Baked with Feta, Ouzo & Cognac
 Categories: Greek, Fish/sea
      Yield: 4 servings
 
                                               2 tb Butter
     28 oz Canned tomatoes                     2 lb Deveined shrimp
      6 tb Olive oil                           3 tb Ouzo
      1 md Onion; finely chopped               3 tb Metaxa 'cognac'
      1    Garlic clove; finely minced       1/4 lb Feta cheese
    1/4 ts Sugar                               2 tb Fresh, chopped parsley
           Salt & pepper to taste         
 
  Pour tomatoes into mixing bowl.  Squeeze into small pieces.  Heat 4
  tablespoons oil in heavy saucepan.  Lightly saute onion and garlic.
  Add tomatoes, sugar, salt and pepper.  Cook, uncovered, over medium
  heat until sauce is thickened.
  
  Heat butter and 2 tablespoons oil in large, heavy skillet.  Saute
  shrimp over medium-high heat until pink.  Add ouzo and cognac.  Flame
  shrimp. Place in casserole or individual ramekins.  Cover with the
  tomato sauce. Sprinkle with crumbled feta and parsley. (This much of
  preparation can be done ahead of time.)  Bake in 425 F oven 10
  minutes or until well-heated and feta has melted.  Serve with crusty
  bread and a salad.  Freezes well. Defrost when ready to use.  Bake,
  covered, at 400 F 10-15 minutes.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Shrimp in Greek Tomato Sauce with Feta
 Categories: Fish/sea, Sauces, Greek
      Yield: 4 servings
 
  1 1/2 lb Shrimp, peel and devein                  -thick, or crumbled cheese
    1/2 c  Clam juice or fish stock            2 c  Greek tomato sauce
    1/2 lb Feta cheese, sliced 1/4"      

MMMMM---------------------GREEK TOMATO SAUCE--------------------------
      3 tb Olive oil                           2 ts Whole oregano
      1    Yellow onion, peeled and            1 c  Dry red wine
           -coarsley chopped                   1    Can tomato sauce, 8 oz
      1    Clove garlic, minced              1/4 ts Ground cinnamon
      5    Very ripe tomatoes, cored         1/8 ts Allspice
           -and coarsley chopped                    Salt to taste
           -(about 4 1/2 cups)                      Fresh ground black pepper
      2 tb Chopped parsley                
 
    Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet;
  saute onions and garlic together until transparent. Add tomatoes,
  parsley and oregano. Simmer, covered, until the tomatoes are very
  tender, 20-25 minutes. Add remaining ingredients and cook another 20
  minutes.
    Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups.
  
    Mix 2 cups of the sauce above with the clam juice. Place shrimp in
  the bottom of a heavy skillet or casserole. Cover with the sauce and
  top with the Feta. Place skillet on high heat and bring to a fast
  simmer, covered. Reduce heat and cook until shrimp are cooked, or
  about 8-10 minutes. Uncover, stir cheese to mix and serve.
  
    May also be baked at 475 deg F, rather than cooked on the
  stove-top. Bake for about 15 minutes, uncovered, or until bubbly.
  
    Suggestions: Good served over spiral vegetable flavored pasta.
    Substitiue: Rock Shrimp, Scallops or Orange Roughy
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Skembe Yahni (Tripe Stew)
 Categories: Greek, Meats, Soups/stews
      Yield: 4 servings
 
                                             1/4 c  Tomato paste
    750 g  Tripe                               1 c  Water
      1    Lemon (juice only)                1/2 c  Dry white wine
           Water                                    Salt
      2 tb Butter                                   Freshly ground black pepper
      1 lg Onion; chopped                           Chopped parsley to garnish
    1/4 c  Chopped parsley                
 
  Serves: 4-5 Cooking time: 2 1/4 hours
  
  Wash tripe well, drain and cut into small squares or fingers.  Place
  in a dish, add lemon juice, stir and leave for 1 hour.  Place tripe
  in pan, add water to cover and bring to the boil.   Drain off water
  and remove tripe to a plate.
  
  Clean pan and add butter.  Melt over medium heat and add onion.  Fry
  gently until transparent.  Stir in parsley, fry 1 minute, then add
  tomato paste, water, wine and salt and pepper to taste.  Bring to a
  slow simmer.
  
  Return tripe to pan, cover and simmer gently for 2 hours or until
  tripe is tender.  To test for tenderness, take out a piece and pull.
  If it breaks apart easily, tripe is cooked.
  
  Place in a serving dish, garnish with parsley and serve hot with
  pilaf and a tossed salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Skordalia
 Categories: Sauces, Greek
      Yield: 6 servings
 
      4 md Potatoes                          1/3 c  White vinegar*
      6    Cloves garlic (or more!)            1 pn Salt
    1/2 c  Olive oil                      
 
  *Note-- Lemon juice may be substituted for part of the white vinegar.
  Peel potatoes, boil, then mash.  Let cool. In blender or food
  processor, process the garlic with a bit of the oil til almost
  paste-like. Transfer to electric mixer bowl.  Add potatoes, beating
  until mixture resembles a paste. Gradually add remaining olive oil
  and vinegar/lemon juice, beating thoroughly until well absorbed.  Add
  salt, taste for seasoning, and beat until the sauce is very thick and
  smooth, adding more vinegar if necessary. Cover and refrigerate until
  ready to serve.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Skordalia (Garlic Potato)
 Categories: Relishes, Vegetarian, Greek, Vegetable
      Yield: 1 servings
 
  1 2/3 kg Potatoes                            6    Black olives
     90 g  Garlic heads                        3    Lemon slices
      4    Lemons                                   Sea salt to taste
    370 ml Olive oil                                Pinch of parsley
 
  This makes enough Skordalia for several meals. Skordalia is a tasty
  side dish. It can also be used as a relish. Keep it refrigerated.
  
  Boil the unpeeled potatoes in water (salted if required, but not
  necessary).
  
  Crush the garlic into a mixing bowl. Peel the potatoes, and add them
  to the bowl whilst they are still hot.
  
  Add a pinch of salt. Mix the garlic and potato mixture to a pulp;
  using a food processor or mixer.
  
  Alternately, add the lemon juice and olive oil gradually, until all
  the ingredients are blended into a smooth mixture.
  
  Put the mixture into a bowl, garnish with parsley, olives and the
  slices of lemon.
  
  Notes:
  
  The amount of garlic can be varied according to taste; like this it
  has a strong flavour.
  
  Skordalia can be surved as a cold side dish, with vegetables.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Skorthalia (Garlic Sauce)
 Categories: Greek, Sauces, Garlic
      Yield: 1 servings
 
                                             1/2 c  Ground almonds
      5    Garlic cloves                     1/2 c  Olive oil
    1/4 c  White vinegar                       1 tb Lemon juice
           Salt                                     Freshly ground white pepper
    125 g  Crustless stale white bread    
 
  Makes: 1 1/2 cups
  
  Soak halved garlic cloves in vinegar for 10 minutes.  Remvoe garlic
  to a mortar, add 1/2 teaspoon salt and pound to a paste.   Soak bread
  in cold water and squeeze dry.  Crumble into small particles and
  gradually blend into garlic, adding a little vinegar to smooth the
  mixture.
  
  When well pounded and smooth, transfer to a bowl if mortar is small.
  Gradually beat in ground almonds and olive oil alternately with
  remaining vinegar.  Beat in lemon juice and add salt to taste.  If
  mixture is very thick, beat in a little more oil or lemon juice,
  depending on flavour balance.  Mixture should be the consistency of
  stiff mayonnaise.
  
  Turn into a serving bowl and serve with fried fish, squid, fried or
  boiled vegetables or as directed in recipes.
  
  Food processor or blender method:  Soak garlic as above.  Place all
  ingredients except oil in container and process or blend until smooth.
  Gradually beat in oil.  Adjust seasoning, flavour and consistency as
  above and blend until smooth.  Do not over-beat as mixture could heat
  and curdle.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Skorthalia - Garlic Sauce (Greek Cookbook)
 Categories: Greek, Sauces, Garlic
      Yield: 4 servings
 
                                             1/3 c  Olive oil
      6    Garlic cloves                       1 tb Lemon juice
           Salt                                1 tb Vinegar
      1 c  Mashed potatoes                          Pepper
      2 sl Stale white bread              
 
  Pound garlic with 1/2 teaspoon salt in a mortar until smooth.  Add
  mashed potatoes and continue to pound and stir with pestle.  Soak
  bread (crusts removed) in cold water and squeeze dry.  Add to
  potatoes and garlic, pounding and stirring until smooth.  Gradually
  add olive oil, lemon juice and vinegar, stirring vigorously.  When
  smooth and light, add salt and pepper to taste.  Chill in a covered
  bowl before using.
  
  Serve with hot or cold seafoods and fried or boiled vegetables.
  
  Variation: Replace bread with 1/2 cup ground almonds or walnuts, or
  use 1-1/2 cups ground almonds or walnuts instead of the potatoes and
  bread.
  
  Blender method:  Put all ingredients in jar of blender and blend at
  moderate speed until ingredients are pulverised.  Increase speed for
  a few seconds until light and smooth.  Do not blend too long at high
  speed for the mixture heats and the oil separates.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Snails, Cretan Style, W/ Vinegar or Tomatoes
 Categories: Greek, Appetizers
      Yield: 1 servings                                      

MMMMM---------------------TO PREPARE SNAILS--------------------------
           Wheat, flour and/or thyme                Salt

MMMMM----------------FOR FIRST RECIPE, TO SERVE 1---------------------
      1 lb Snails                            1/4 c  Red wine vinegar
    1/2 c  Olive oil                     

MMMMM----------------FOR SECOND RECIPE, SERVING 1---------------------
      1 lb Snails                              1    Onion; grated
    1/2 c  Olive oil                         1/4 c  Chopped fresh parsley
           Salt                                1 lb Peeled, chopped tomatoes
 
  The Greek gift for having a word for it applies richly to snails,
  usually called "salingaria" on the mainland, but "hohli" on Crete and
  "karaoli" on Cyprus.  Hohli are a favorite Cretan food, and the
  delicious cooking methods explain why.  Snails are scrupulously
  avoided except in summer, when they are considered safe to eat.
  Since snails absorb the odors and taste of foods on which they feed,
  Cretans catch them after a rainfall, put them in a covered container,
  and feed them for several days on wheat, flour, and perhaps some
  thyme.  Then the real fun begins.  The amounts of the other
  ingredients in this recipe are based on a pound of snails.  One pound
  of snails serves 1 or 2.
      First be sure all the snails are alive, then wash them thoroughly
  in cold water and place in their shells in a container large enough
  to hold them.  Pour hot water over them to cover and bring to a boil.
  Add a teaspoon of salt for each quart of water and continue to boil
  for 20 minutes, skimming off foam.  Drain the snails, then wash in
  cold water and drain again.  In a deep, heavy pan, heat olive oil
  almost to the boiling point, using 1/2 cup olive oil per pound of
  snails.  Add the snails and fry for 10 minutes, turning carefully
  with tongs to avoid spattering oil. Pour in 1/4 cup red wine vinegar
  for each pound of snails.  Remove from heat and stir constantly for a
  few minutes.  Remove the snails to individual plates and serve hot
  with a little of the remaining sauce, and some bread and wine, as an
  appetizer or first course.
  
  SNAILS BRAISED WITH TOMATOES Prepare the snails for cooking as
  directed above.  In a deep, heavy pan, heat 1/2 cup olive oil per
  pound of snails, add some salt for seasoning and then the snails.
  Cover, lower the heat, and cook for 10 minutes, turning once. Add a
  grated onion and 1/4 cup chopped fresh parsley per pound of snails.
  Stir over medium heat for a few minutes, then add a pound of peeled,
  chopped tomatoes for each pound of snails. Cover and simmer for 30
  minutes, or until the tomatoes are tender. Serve with fried potatoes
  and baby zucchini salad.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Soupa Avgolemono ( Greek Egg-Lemon Soup)
 Categories: Soups/stews, Greek
      Yield: 6 servings
 
      2 qt Chicken broth; strained             2    Lemons; (juice only)
    1/2 c  Raw long grain white rice                -Salt
      2    Whole eggs or egg yolks        
 
  Bring the broth to a full boil in a soup kettle.  Gradually add the
  rice, stirring constantly until the broth boils again.  Reduce the
  heat, cover, and simmer until the rice is just tender, not mushy, 12
  to 14 minutes. Remove from the heat and keep warm while preparing
  avgolemono. Beat the eggs for 2 minutes.  Continue to beat, gradually
  add the lemon juice. Slowly add some of the hot broth to the
  egg-lemon mixture, beating steadily.  Stir the mixture into the soup
  and cook over minimum heat, without boiling, until the soup thickens
  to coat a spoon.  Taste for salt, and keep warm over hot water until
  ready to serve.  Pass the pepper mill at the table for additional
  zest.
     (If desired, bite-sized pieces of cooked chicken may be added to
  soup before adding the rice).
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Soupa Fakes
 Categories: Vegetarian, Soups/stews, Greek
      Yield: 2 servings
 
    170 g  Lentils                            60 ml Olive oil
      1    Medium carrot                     190 g  Canned peeled tomatoes
      4    Garlic cloves, halved                    Sea salt
    1/4    Chopped onion                            Black pepper
 
  Boil the lentils for 5 minutes Empty the water and add 500ml of water
  Bring to the boil and allow to simmer for 10 minutes Add all the other
  ingredients and allow to cook on a low heat until all the ingredients
  are tender (takes about an hour or so)
  
  Serve when thick
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Soupa Revithia
 Categories: Vegetarian, Soups/stews, Greek
      Yield: 2 servings
 
    220 g  Dried chickpeas                          Sea salt
      1 ts Rosemary                                 Black pepper
    100 ml Olive oil                                Lemon juice
 
  Soak the chickpeas for 24 hours, changing the water twice. Simmer for
  30 minutes and then replace the water with hot water. Cook for 20
  minutes, and change the water again. Keep the water level 5 cms above
  the chickpeas Add the rosemary, salt, pepper, and oil. Simmer until
  the chickpeas are tender. Add lemon juice to taste before serving
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Soutzoukakia Smyrneika (Ground Meat Sausages, Smryna Styl
 Categories: Ground beef, Beef, Sausages, Greek
      Yield: 20 servings
 
      4 tb Butter; melted                           - soaked in water, and
      1 lb Tomatoes; peeled                         - squeezed dry
      1 ts Granulated sugar                    1 ts Ground cumin
           Salt & freshly ground pepper        1    Egg; lightly beaten
      3    Garlic cloves; crushed              2 ts Parsley; minced
    1/4 c  Dry white wine                      1 ts Salt; (or more to taste)
      1 sm Bay leaf                            1 pn Freshly ground pepper
      1 lb Lean ground beef                         Oil for frying
      2 sl Bread; crusts removed,         
 
  Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of
  garlic, wine, and bay leaf in a saucepan.  Simmer for 30 minutes, then  strain through a fine sieve or food mill.  Meanwhile, combine the
  remaining ingredients in a large bowl and knead thoroughly.  (The
  mixture should not be stiff.)  Pinch off pieces a little larger than
  a  walnut and shape with the hands into elongated egg shapes about 1
  x 3 inches. Fry them lightly on all sides in hot oil and then drain
  on paper towels, or arrange them on a baking dish and bake in a 375
  degree oven for 20 minutes, turning once. Drop the soutzoukia in
  sauce and simmer for 15 minutes. Serve with a steaming grain dish and
  fresh, cooked vegetables or salad.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Souvlaki
 Categories: Greek
      Yield: 6 servings
 
    1/4 c  Salad oil                           4 ts Salt
    1/4 c  Wine vinegar                      1/4 ts Pepper
    1/4 c  Lemon juice                              Oregano to taste
      1    Clove Garlic, minced (This          4 lb Boned leg of lamb, 1 to 1
           -is Greek?)                              -1/2 inch cubes
 
  Serves: 6
  
  Souvlaki may also be made with pieces of beef or fish.  You might
  want to use marinated scallops, shripm or halibut.
  
  Combine all ingredients; let meat marinate in refrigerator for three
  to six hours, turning meat over several times.  Put meat on oiled
  skewers and set to grill over charcoal, turning to brown evenly. In
  the oven, rest the skewers on rack of proiler pan and brown about six
  inches below the heat. Turn occasionally to maintain even color and
  baste with marinating sauce. Broil until meat is brown and crispy;
  about 45 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Souvlaki with Tzaziki
 Categories: Lamb, Greek
      Yield: 1 servings
 
MMMMM--------------------------SOUVLAKI-------------------------------
      2 lb Lamb shoulder;-OR-                  2 ts Lemon rind;long strips up to
           -Sirloin tip;cut in 1 1/2"               -3 tsp
           -chunks                           1/4 c  Olive oil
      2 c  Red wine;dry                             -Sweet peppers and cherry
      2    Garlic cloves; minced                    -tomatoes as needed
      1 ts Oregano;dried                 

MMMMM--------------------------TZAZIKI-------------------------------
      2 c  Yogurt;pain                         2    Garlic cloves;minced
    1/2    Cucumber;English,peeled &           3 tb Olive oil
           -grated                             1 ts -salt
 
  "Begin preparing the tzazik a few hours before serving. The flavours
  need time to blend. Marinate the meat overnight to absorb the wine
  and garlic."
  
  Souvlaki: Place the meat in a large bowl. Pour in the wine and
  sprinkle minced garlic and oregano. Imbed the lemon strips among the
  cubes of meat and drizzle with olive oil. Cover tightly with plastic
  wrap and refrigerate 12 hours or overnight. Shake or stir the mixture
  several times during the marination period.
    About 30 minutes before serving, drain off and discard the marinade.
  Thread the chunks of meat onto long skewers, brushing with a little
  olive oil. (We usually BBQ the peppers and tomatoes on separate
  skewers but it's really up to the chef.)
    Over medium coals, barbeque the souvlaki until it's done the way
  you like it. Serve on a bed of rice and pass the tzaziki to sppon on
  top. SERVES 4-6
  
  Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set
  it over a bowl. Pour in the yogurt and allow it to drip for an hour
  or so. After the yogurt has drained, combine it, in a small bowl,
  with the cucumber and the garlic. Cover the bowl tightly with plastic
  wrap and refrigerate until just before serving. While the meat is
  BBQing, drizzle the olive oil over the surface, and without stirring,
  sprinkle on the salt. It needs no mixing - your guest will do that
  when they dollop it onto their souvlaki. MAKES: About 3 cups
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Souvlakia (Barbecued Meat Cubes)
 Categories: Lamb, Veal, Greek
      Yield: 6 servings
 
  1 1/2 lb Lamb or veal,1" cubes               1 tb Salt
    3/4 c  Dry white wine                    1/4 ts Ground pepper
    1/4 c  Olive oil                           2    Cloves garlic,finely chopped
      2 tb White wine vinegar                  1    Small onion,chopped
      3 tb Ground oregano                 
 
  Arrange lamb or veal on six 8-inch skewers; place in shallow glass
  baking dish. Mix remaining ingredients; pour over meat. Cover tightly
  and refrigerate, turning occasionally, at least 12 hours but no
  longer than 24 hours.
  
  Set oven control to broil and/or 550'. Broil 4 inches from heat,
  turning and basting with marinade every 5 minutes until done, 10 to
  15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spaghetti Mizithra (Greek-Style Spaghetti)
 Categories: Greek, Pasta
      Yield: 6 servings
 
                                             1/2 lb Kasseri cheese, grated
      1 lb Spaghetti                         1/4 lb Romano cheese, grated
      1 c  Butter or margarine               1/4 c  Chopped parsley
 
  Cook spaghetti until tender but firm to the bite. Drain. Melt butter
  in large skillet and cook just until it turns brown. Meanwhile,
  combine cheeses. Place spaghetti on warm platter, sprinkle with mixed
  cheeses, then drizzle with browned butter. Sprinkle with parsley.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanahorizo
 Categories: Rice/grains, Greek, Vegetable
      Yield: 4 servings
 
    1/2 c  Olive oil                           1 c  Tomatoes, chopped
      1 bn Parsley; chopped fine             1/8 ts -Salt
      1 lg Yellow onion; chopped fine        1/8 ts -Pepper
      1 tb Garlic, finely choppped             2 bn Spinach; stems removed,
      3 c  -Water                                   - chopped
      2 tb Tomato paste                        1 c  White rice, uncooked
 
  In a large saucepan place the oil and heat it on medium high until it
  is hot.  Add the parsley, onions, and garlic.  Saute the ingredients
  for 3 to 4 minutes, or until the onions are translucent.
  
  Add the water and bring it to a boil.
  
  Add the tomato paste, chopped tomatoes, salt, and pepper.  Mix the
  ingredients together thoroughly so that everything is well combined.
  
  Add the spinach and rice.  Simmer the ingredients for 30 minutes on
  low heat, or until the rice is done.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanakopita 2
 Categories: Greek, Appetizers
      Yield: 8 servings
 
                                             1/2 c  Mizithra or cottage cheese
      1 kg Spinach                             1 c  Well-crumbled feta cheese
      1 md Onion; chopped                    1/4 c  Finely grated kefalotiri *
    1/2 c  Olive oil                           4    Eggs; lightly beaten
      1 c  Chopped spring onions                    Salt
    1/2 c  Chopped parsley                          Freshly ground black pepper
      2 ts Chopped dill or fennel             10    Fillo pastry sheets
    1/4 ts Ground nutmeg                            Butter; melted
 
  *Note: if Kefalotyri cheese is unavailable, Parmesan may be
  substituted.
  
  Serves: 8 as a first course, 4 as a light meal Oven temperature: 180
  C (350 F) Cooking time: 1 hour
  
  Wash spinach well and cut off any coarse stems. Chop coarsely and put
  into a pan.  Cover and place over heat for 7-8 minutes shaking pan
  now and then or turning spinach so that juices can run out freely.
  Drain well in colander, pressing occasionally with a spoon.
  
  Gently fry onion in oil for 10 minutes, add spring onion and fry for
  further 5 minutes.
  
  Place drained spinach with onion-oil mixture in a large mixing bowl.
  Add herbs, nutmeg, cheeses and eggs and stir to combine.  Check
  saltiness of mixture, then add salt and pepper to taste.
  
  Brush a 25 x 30 cm (10 x 12 inch) baking dish with butter and line
  with a sheet of fillo pastry.  Top with another 4 sheets, brushing
  each with butter.  Spread filling in pastry-lined dish and top with
  remaining fillo, brushing each sheet again with butter.  Trim edges
  if necessary and tuck pastry in on all sides.  Brush top lightly with
  butter and score top layer of pastry lightly into squares using a
  sharp knife or razor blade. Sprinkle a little cold water on top to
  prevent pastry curling up.
  
  Bake in a moderate oven for 45 minutes until puffed and golden brown.
  Remove from oven and leave for 5 minutes before cutting into portions
  for serving.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanakopita Nistisimi (Lenten Spinach Pie)
 Categories: Appetizers, Vegetarian, Greek
      Yield: 8 servings
 
      1 lb Curly endive                        5 tb Fruity olive oil
      3 lb Fresh bulk spinach                  1    Lemon
           -washed, large stems removed    1 1/2 c  Finely chopped fresh dill
      3 bn Large scallions                     1 ts Salt
           - white and green chopped                Freshly ground black pepper
           - together                          1 tb Rice or cracked wheat

MMMMM---------------------------PASTRY--------------------------------
  1 1/2 c  All-purpose flour                   1 ts Baking powder
           Extra flour for rolling             5 tb Olive oil (about)
      1 ts Sea salt                            1 tb Sesame seeds
 
  Start by making the pastry.  Sift the flour with the salt and baking
  powder. Mix in about 6 tablespoons water, a little at a time, until
  the dough is gooey, but not wet.  Add 1 tablespoon olive oil, plus
  another teaspoonful, and a little more flour, if needed, to make a
  cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and
  elastic.  Cover it and set aside to relax for an hour or two.
  
  For the filling, separate the curly endive leaves, so the vegetable
  will cook in the same time.  Steam the spinach and endive together in
  a large pan, in the water clinging to the leaves, plus just an extra
  1/2 cup. Turn the leaves over occasionally, so they wilt evenly.
  When they are wilted, but not mushy, drain them in a colander,
  pressing firmly with the back of a wooden spoon to remove as much
  excess liquid as possible. (Reserve the liquid for use in soup, or
  drink with a squeeze of lemon juice, as the Greeks do.)
  
  Saute the scallions in 2 tablespoons olive oil, until barely soft.
  Add a few tablespoons of water if they stick to the pan.  Roughly
  chop the cooked spinach and curly endive and finely grate the zest
  from the lemon. Then toss the cooked vegetables with the scallions,
  parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and
  pepper, adding 3 tablespoons olive oil. Set aside until you are ready
  to fill the pastry.
  
  Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2
  inches deep and about 2-quart capacity and brush the inside with oil.
  Divide the pastry into two unequal parts, and then again into halves.
  On a floured surface roll out one of the larger pieces of pastry.
  This should be large enough to line the dish, coming up and over the
  sides - this should make it very thin.  Fit it into the baking dish
  and brush it with olive oil. Do the same with the second piece of
  pastry, placing it on top of the first, and brush again with olive
  oil.
  
  Sprinkle the tablespoon of rice or cracked wheat over the bottom, to
  soak up excess juices, and fill with the spinach and herb mixture.
  Roll out the remaining two pieces of pastry, separately, to fit the
  top of the dish. Place the first on top of the spinach, brush with
  olive oil, then place the second on top of that.  Prick the pastry
  with a fork in an attractive pattern and brush the entire top with
  olive oil.  Sprinkle with sesame seeds.  Bake in an oven preheated to
  350 F for 45-50 minutes, until golden brown.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanakopita Peloponnisos (Peloponnese Spinach Rolls)
 Categories: Appetizers, Vegetarian, Greek
      Yield: 8 servings
 
      1 kg Spinach                            14 ts Ground nutmeg
      1 md Onion; chopped                           Salt
      1    Leek; chopped                            Freshly ground black pepper
      1 c  Chopped spring onions               8    Fillo pastry sheets
    1/3 c  Olive oil                                Olive oil (or butter)
    1/2 c  Chopped parsley                          - for assembling rolls
      3 ts Chopped dill or fennel         
 
  SERVES: 6-8 OVEN TEMPERATURE: 180C (350F) COOKING TIME: 50 Minutes
  
  Wash spinach well and cut off any coarse stems.  Chop coarsely and
  put into a large pan.  Cover and place over heat for 7-8 minutes
  shaking pan now and then or turning spinach with a fork.  Heat just
  long enough to wilt spinach so that juices can run out freely.  Drain
  well in colander, pressing occasionally with a spoon.
  
  Gently fry onion in olive oil for 10 minutes, add chopped leek and
  spring onions and fry gently for further 5 minutes until transparent.
  
  Place well-drained spinach in a mixing bowl and add oil and onion
  mixture, herbs and nutmeg.  Blend thoroughly, adding salt and pepper
  to taste.
  
  Place a sheet of fillo pastry on work surface and brush lightly with
  olive oil.  Top with 3 more sheets of pasry, brushing each with oil.
  
  Brush top layer lightly with oil and place half the spinach mixture
  along the length of the pastry towards one edge and leaving 4 cm
  (1-1/2 inches) clear on each side.
  
  Fold bottom edge of pastry over filling, roll once, fold in sides
  then roll up.  Place a hand at each end of roll and push it in gently
  like a concertina.  Repeat with remaining pastry and filling.  Place
  rolls in an oiled baking dish leaving space between rolls.  Brush
  tops lightly with oil and bake in a moderate oven for 30 minutes
  until golden. Serve hot cut in portions.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanakopitas
 Categories: Appetizers, Greek
      Yield: 60 servings
 
                                         

MMMMM--------------------------FILLING-------------------------------
      2 tb Butter or oil                       2 tb Chopped fresh dill
      1 lb Frozen spinach; thawed            1/2 lb Feta cheese; crumbled
      3    Green onions; sliced                3    Eggs; lightly beaten
      3 tb Minced parsley                           Salt & Pepper to taste

MMMMM---------------------------PASTRY--------------------------------
      1 lb Commercial Filo pastry            1/2 lb Melted butter
 
  In butter or oil, saute green onion until soft. Meanwhile, squeeze out
  excess moisture from spinach and chop by hand or in food processor.
  Combine green onion with spinach and remaining filling ingredients in
  bowl. Mix well and set aside.
  
  Lay out the Filo sheets, covering them with waxed paper and a damp
  towel. Take out two sheets at a time and keep the rest covered. Brush
  melted butter onto top sheet of each pair. Cut each double-sheet
  crosswise into equal strips, about 2-1/2" wide. Place 1 teaspoon of
  the filling 1" from the end (nearest you) of each strip. Fold the
  strips back over the filling so the bottom edge meets the left edge,
  forming a right angle. Continue folding back at right angles to make
  a triangular shape. Place on baking sheets and keep covered until all
  are ready to bake. Bake in a 350 degree oven for 20 to 25 minutes or
  until golden and crisp, turning once. NOTE- Spanakopitas may be
  frozen before baking. When ready to bake, separate while still
  frozen, spead on baking sheets, and bake as above, allowing an extra
  10 minutes baking time.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanakopites Apo Ti Samos (Spinach Pies From Samos)
 Categories: Appetizers, Greek, Vegetarian
      Yield: 20 servings
 
                                             1/4 c  Finely chopped dill
    750 g  Fresh spinach; -OR-                      -OR fennel
    500 g  Frozen leaf spinach                 2    Eggs; beaten
      1 c  Finely chopped spring onions      1/4 ts Ground nutmeg
    1/4 c  Olive oil                                Salt
      2 c  Crumbled feta cheese                     Freshly ground pepper

MMMMM--------------------------TO FINSH-------------------------------
     10    Filo pastry sheets                1/2 c  Olive oil
 
  OVEN TEMPERATURE: 190C (375F) COOKING TIME: 40 Minutes
  
  Wash spinach well and cut off any coarse stems.  Chop coarsely and
  put into a large pan.  Cover and place over heat for 7-8 minutes
  shaking pan now and then or turning spinach with a fork.  Heat just
  long enough to wilt spinach so that juices can run freely.  Drain
  well in a colander, pressing occasionally with a spoon.  (If using
  frozen spinach, defrost, drain well and chop).  Place in a mixing
  bowl.
  
  Heat oil in a frying pan and gently fry spring onion until soft.  Add
  oil and onion to spinach with cheese, herbs, eggs and nutmeg.  Mix
  well to combine, then add salt and pepper to taste.
  
  Open out fillo pastry sheets and cut in half, giving pieces
  approximately 20 x 30 cm (8 x 12 inches) in size.  Stack and cover
  with cloth.
  
  Take a sheet and brush lightly with oil.  Fold in half to make a strip
  about 10 cm (4 inches) wide.  Brush again with oil and spread about 2
  tablespoons of filling across one long edge, leaving sides clear of
  filling.  Fold in sides, then roll up firmly.  Bend roll round into a
  coil and place in an oiled baking dish.  Repeat with remaining
  ingredients, placing in one layer in the baking dish.
  
  Brush tops lightly with oil and bake in a moderately hot oven for 25
  minutes until golden brown.  Serve hot or cold as an appetizer or
  light meal.  If serving cold, use butter instead of olive oil unless
  your oil is of high quality.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spanakorizo (Spinach & Rice)
 Categories: Greek, Vegetarian, Rice/grains
      Yield: 6 servings
 
                                             1/4 c  Chopped parsley
      2 tb Clarified butter or oil             2    Sprigs fresh mint; chopped
      1 sm Onion; chopped                           Salt & freshly ground pepper
    1/2 c  Raw long-grain white rice                Grated nutmeg
    1/2 c  Tomato sauce                        4    Hard-cooked eggs; sliced
    1/4 c  Water (or more)                          Lemon wedges for garnish
      2 lb Fresh spinach;washed,trimmed   
 
  Heat the butter or oil in an enameled pan, then add the onions and
  cook until soft and transparent.  Add the rice and saute for a few
  minutes, stirring constantly, then add the tomato sauce (or same
  amount of canned chopped tomatoes, drained) and water, cover the pan
  and simmer until the rice is almost tender (approximately 10
  minutes).  Uncover and stir in the spinach, parsley, mint; season
  with salt and pepper.  Partially cover the pan and continue cooking,
  stirring with a wooden spoon until the spinach has wilted.  Grate a
  little nutmeg over the top and continue cooking until all the liquid
  has been absorbed and the spanakorizo is tender, not mushy. Remove
  from the heat and drape with a dry towel until ready to use. Transfer
  to a warm serving dish, and garnish with the sliced eggs and lemon
  wedges.  Serve warm.
  
  Note: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced
  leeks for the spinach and add with the liquid.  Leeks need longer
  cooking time.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spetsioteko Psari (Baked Fish Greek Style)
 Categories: Fish/sea, Greek
      Yield: 6 servings
 
    1/4 c  Olive oil                           1 c  Snipped parsley
    1/2 c  Dry bread crumbs                  1/2 c  Dry white wine
      2 lb Red snapper fillets*                2    Cloves garlic,finely chopped
      1 ts Salt                                1 ts Salt
    1/4 c  Lemon juice                       1/4 ts Ground pepper
    1/2 c  Olive oil                         1/2 c  Dry bread crumbs
    1/4 c  Tomato sauce                   
 
  Heat oven to 350'. Pour 1/4 cup oil evenly into baking dish, 14x9x2
  inches. Sprinkle 1/2 cup bread crumbs evenly over oil. Place fillets
  in single layer in baking dish; sprinkle with 1 teaspoon salt. Pour
  lemon juice on top.
  Mix 1/2 cup oil, the tomato sauce, parsley, wine, garlic, 1 teaspoon
  salt and the pepper; spoon over fillets. Sprinkle with 1/2 cup bread
  crumbs. Bake uncovered until golden brown, about 40 minutes. Remove
  fillets to warm platter.
  *NOTE: 2 pounds fresh or frozen (thawed) cod, haddock, halibut or
  yellow pike fillets can be substituted for the red snapper fillets.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spicy Squid in Wine, Cyprus Style
 Categories: Greek, Fish/sea, Appetizers
      Yield: 8 servings
 
                                             1/2 c  Dry red wine
      1 lb Small squid                         2    Cinnamon sticks
    1/4 c  Olive oil or corn oil               4    Whole cloves
      3    Onions; peeled, sliced              1    Bay leaf
    1/4 c  Vinegar                                  Salt & freshly ground pepper
 
  Wash and clean the squid, separating the outer sacs from the heads and
  tentacles, removing and discarding the translucent cartilage, and
  small sand bag and ink.  Rub salt on the outer sacs and rinse them
  inside and out with cold water.  Rinse head and tentacles thoroughly.
  
  Heat the oil in a pan, add the squid, including the tentacles, and
  onions, and cook slowly until the onions are translucent.  Pour the
  vinegar and wine over the squid and onions, then add the remaining
  ingredients and enough water to almost cover the squid, if necessary.
  Cook, uncovered, over low heat until the squid are tender and all the
  wine has been absorbed, approximately 1 to 1 1/4 hours.  Remove the
  spices and bay leaf. Cut the squid into bite-sized pieces and serve
  warm or cold.
   
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Spinach & Lentil Soup
 Categories: Soups/stews, Appetizers, Vegetarian, Greek
      Yield: 4 servings
 
      1 lb Spinach, washed & drained           2 ea Garlic cloves, chopped
      1 c  Lentils                           1/2 ts Cumin powder
           A few bay leaves                  1/2 ts Salt
      3 tb Olive oil                           1 pn Black pepper
      1 bn Green onions, sliced                     Water/stock as required
 
  Chop the washed spinach.  Boil lentils in 4 cups water with bay leaves
  until they are soft.  Heat oil in a pot & gently fry the green onions
  for 2 minutes.  Add garlic & seasonings.  Add spinach.  Mix well &
  put in cooked lentils.  Add another pint of water or stock & cook for
  a further 15 minutes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stefado (Greek-Style Oven Beef Stew)
 Categories: Beef, Greek, Soups/stews
      Yield: 4 servings
 
     15 oz Boneless chuck steak                2    Inch cinnamon stick
      2 ts Olive oil                         1/2 ts Salt
      2 c  Water                             1/4 ts Each cumin seed and pepper
    1/4 c  Tomato paste                        1 c  Pearl onions, parboiled
      2 tb Red wine vinegar                    2 oz Feta cheese, crumbled
 
  On rack in broiling pan broil chuck, turning once, until rare, about 5
  minutes on each side; cut into 1-inch cubes.  In 10-inch skillet heat
  oil over medium-high heat; add chuck and saute for 5 minutes.
  Transfer meat with slotted spoon to a 1 1/2-quart casserole,
  reserving the pan drippings. Preheat oven to 350F.  In same skillet
  stir water, tomato paste, vinegar, and seasonings into pan drippings;
  bring to a boil, stirring to scrape up any browned particles.  Pour
  over meat in the casserole; cover and bake for 1 1/2 hours.  Add
  onions, cover, and bake until meat is tender, about 30 minutes
  longer.  Remove and discard cinnamon stick. Top with feta cheese and
  bake, uncovered, until cheese is softened and heated through, about 5
  minutes.
  
  Makes 4 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stifado
 Categories: Greek, Beef
      Yield: 4 servings
 
    1/4 c  Olive oil                       2 1/2 tb Chopped fresh thyme *
  1 1/2 lb Boneless beef chuck             2 1/2 tb Chopped fresh rosemary *
           - cut into 1-1/2" cubes         2 1/2 tb Chopped fresh oregano *
      2 tb All-purpose flour                   1    Bay leaf; crumbled
     12 oz Sm. white boiling onions            1 ts Ground cumin
           - Peeled                            2 c  Dry red wine
      1 lb Tomatoes,peeled,seeded,chopd      1/2 lb Feta cheese, crumbled
      3    Garlic cloves; minced                    Salt & freshly ground pepper
 
  * 1 teaspoon dried herbs may be used instead of fresh.
  
  Preheat over to 350 F.  Heat oil in heavy 4- to 5-quart Dutch oven
  over medium high heat.  Toss beef with flour in large bowl. Add beef
  to pan in batches and cook until brown, stirring occasionally, about
  3 minutes per batch.   Transfer browned beef to bowl.  Add onions to
  pan and cook until light brown, stirring frequently, about 5 minutes.
  Add tomatoes, garlic, herbs and cumin to pan.  Stir in wine and bring
  to a boil.  Cover and bake in oven until beef is tender, about 2
  hours.  (Can be prepared 1 day ahead. Cover and refrigerate.  Rewarm
  to 350 F oven before continuing.)
  
  Stir feta into stew.  Return to oven and continue baking until cheese
  is heated through, about 10 minutes.  Season with salt and pepper and
  serve.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Cabbage with Rice & Pine Nuts Avgolemono
 Categories: Greek, Vegetarian, Rice/grains
      Yield: 6 servings
 
                                             1/2 c  Pine nuts
      2 md Cabbage heads                     1/4 c  Chopped fresh parsley
      3 tb Clarified butter                  1/4 c  Chopped fresh dill
      1 md Onion; chopped fine                      Salt & freshly ground pepper
      1 c  Water                               3    Eggs
      1 c  Raw long grain rice                 1    Lemon, juice only
    1/4 c  Raisins or currants                 2 tb Butter; cut into bits
 
  Plunge cabbages into boiling salted water and cook about 8 minutes,
  then drain thoroughly and set aside while you prepare the filling. In
  a heavy skillet heat the clarified butter, add the chopped onions and
  cook until soft and transparent.  Add the water and bring to a boil,
  then add the rice and stir.  Lower the heat and simmer gently until
  the rice has absorbed the liquid, approximately 15 minutes.  Remove
  from heat and add the raisins or currants, pine nuts, parsley, dill
  and season with salt and pepper. Cool. Separate 2 of the eggs and mix
  the egg whites into filling. Reserve the yolks for the avgolemono.
  Stuff and roll the cabbage leaves, using one heaping tablespoon
  filling, roll up snugly, then place, seam side down, in a casserole.
  Dot with butter and add water to cover, then cover cabbage rolls with
  an inverted plate and cover casserole. Simmer for approximately 1
  hour, then transfer to a warm serving dish and keep warm. Strain the
  remaining liquid for the avgolemono sauce. Beat the remaining eggs
  and yolks for 2 minutes. Continuing to beat, gradually add the lemon
  juice. Then add the 1-1/2 cups cooking liquid by droplets, beating
  steadily, until all has been added. Cook over hot water, not boiling,
  stirring constantly until the sauce thickens enough to coat a spoon.
  Pour over the cabbage rolls and serve hot.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Stuffed Chicken, Cyprus Style
 Categories: Poultry, Greek
      Yield: 6 servings
 
      1    Roasting chicken                         Salt
      3 tb Vegetable oil or butter             1 ts Ground cinnamon
    1/2 c  Blanched, slivered almonds          1 pn Granulated sugar
    3/4 c  Raw long-grain white rice         1/2 c  Currants
    1/2 c  Dry white wine                           Melted butter or veg. oil
  1 1/4 c  -Water                         
 
  Wash and dry the chicken, reserving the liver, and set aside.  In a
  medium saucepan, heat the oil or butter and saute the almonds and
  liver, then remove with a slotted spoon.  Chop the liver and set
  aside with the nuts. Add the rice to the fat in the pan and saute
  over medium heat, stirring constantly, then pour in the wine, water,
  salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until
  the rice is almost tender. Stir in the almonds, liver, and currants
  and remove the pan from the heat.
  
  Spoon the stuffing into the large cavity of the chicken and close
  tightly with skewers.  Truss the chicken and brush the surface
  lightly with melted butter or oil.  Set in a baking pan, breast side
  up, and bake for 1 1/4 hours, or until tender, in moderate oven (350
  F), turning with 2 wodden spoons every 20 minutes and basting
  frequently with drippings.  Remove the stuffing from the cavity and
  transfer to the center of a warm platter. Carve the chicken and
  arrange around the stuffing.  Serve warm.
  
  Note: For a popular mainland version, substitute pine nuts, nutmeg,
  and a little chopped celery and parsley, and soaked bread for the
  almonds, cinnamon, and rice.
 
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Svingi (Batter Puffs with Honey & Cinnamon)
 Categories: Greek, Dessert
      Yield: 28 servings
 
                                               1 c  All-purpose flour
      1 c  Boiling water                       1 ts Baking powder
      4 tb Butter or margarine                 4    Eggs
    1/4 ts Salt                                     Olive or other vegetable oil
      1 tb Granulated sugar                         Honey; warmed
    1/2 ts Grated orange rind                       Ground cinnamon
 
  In a medium-sized saucepan, combine the boiling water, butter, salt,
  sugar, and orange rind.  Bring to a boil.  Meanwhile, sift together
  the flour and baking powder.  Add the dry ingredients all at once to
  the hot mixture, beating hard with a wooden spoon over medium heat
  until the mixture forms a compact mass and leaves the sides of the
  pan.  Remove from the heat and let cool for 1 minute.  Add the eggs,
  one at a time, beating hard after each addition; the mixture should
  be smooth, glossy, and thick. Heat the oil (which should be 2-1/2 to
  3 inches deep) almost to the smoking point, then drop the batter by
  tablespoons into the oil, without crowding, to form puffs.  When the
  puffs surface, turn them to fry on all sides, using tongs, then lift
  them out, drain off excess oil on absorbent paper. Place on warm
  platter and keep warm.  If using the syrup, boil the syrup ingedients
  for 5 minutes; spoon the syrup, or warm honey, over the puffs,
  sprinkle with cinnamon, and serve hot.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Syros Island Nougat
 Categories: Candies, Greek
      Yield: 1 servings
 
                                               3    Egg whites
      1 c  Roasted pistachios & almonds      1/4 ts Salt
      2 c  Sugar                               1 ts Vanilla
      1 c  Corn syrup                        1/4 c  Oil for pan
      1 c  Honey                                    Cornstarch (or see note)
    1/2 ts Cream of tartar                
 
  Note: Sweet rice flour or thin rice wafers may be used instead of
  cornstarch to line pan.
  
      Roast nuts on shallow pan in preheated oven at 350 degrees F for
  10 minutes.
      Combine sugar, corn syrup, water, and cream of tartar in a deep
  sauce pot.  Stir gently over medium heat until sugar dissolves and
  bring to a boil.  After it comes to a boil, cover pot for 5 minutes,
  then wash down sides of pot with a clean brush to remove sugar
  crystals.  Continue cooking on medium-high heat to 272 degrees F on a
  jelly thermometer. Remove from heat.
      In a separate pot heat honey to boil.
      Whip egg whites and salt until stiff and dry using a heavy
  electric mixer and large bowl.  Add a small amount of honey at first
  in a thin stream, very slowly.  Beat in vanilla and continue adding
  remaining honey and then syrup.  Beat until batch thickens and the
  beater slows down.  Add nuts and blend in.
      Oil a long shallow pan.  Sift a thick layer of cornstarch or
  sweet rice flour over it or lay rice wafers over bottom.  Pour out
  the nougat. Dust top with more rice flour or thin rice wafers and let
  stand overnight to set.  Cut into rectangular pieces about 3/4" by 1"
  and wrap individually in heavy waxed paper.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tahinopita ( Tahini Cake )
 Categories: Cakes, Greek
      Yield: 1 servings
 
      1 tb Veg. margarine or peanut oil        1 pn Salt
      1 c  Tahini                              3 ts Baking powder
      1 c  Caster sugar                      1/2 ts Bicarbonate of soda
      1    Orange (grated rind only)         1/2 ts Ground allspice
    3/4 c  Strained orange juice             1/2 c  Finely chopped walnuts
  2 1/4 c  Plain flour                       1/2 c  Sultanas (white raisins)
 
  This cake is frequently made during Lent as it contains no animal
  products. Peanut butter, the smooth, creamy variety, may be used
  instead of tahini.
  
  Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes
  
  Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab
  cake pan with melted margarine or oil.  Chill in refrigerator until
  required. Beat tahini, sugar and orange rind for 10 minutes, then
  gradually beat in orange juice.  Sift dry ingredients twice and fold
  into tahini mixture. Blend in walnuts and sultanas.
  
  Dust chilled cake pan with flour and turn batter into pan.  Spread
  evenly and knock base of pan on table top to settle batter.  Bake in
  a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for
  slab cake.  When cooked, invert cake in its pan onto cake rack and
  leave for 2-3 minutes before lifting pan from cake.  Cool cake and
  cut in slices or squares to serve.  Store cake in a sealed container.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Taramosalata
 Categories: Appetizers, Greek
      Yield: 8 servings
 
      3 sl French or Italian bread;-OR-        1    Lemon's juice (or more)
      2 md -Potatoes, boiled & peeled          2 tb Vinegar
      5 oz Tarama (fish roe)                   1 tb Water (more if necessary)
      1 c  Olive oil                         1/2    Onion, (optional); grated
 
  Soak the tarama in warm water a few minutes, then rinse and drain. If
  using bread slices, discard crusts, soak bread in water, then squeeze
  dry. Using an electric blender or electric mixer (or old-fashioned
  mortar and pestle), thoroughly blend the bread or potatoes and the
  tarama. Add the olive oil as slowly as possible, blending at medium
  speed, plus a little water if the mixture forms peaks. Add the grated
  onion, if desired, then whip at high speed for a few minutes.
  
  Note: The flavor may be mitigated to suit taste by adding more bread
  or potato; a too-salty taste may be adjusted by dropping in a few
  tablespoons of sour cream while blending. Leftover taramasalata can
  be stored in a covered jar in the refrigerator for 7 to 10 days.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Taramosalata (Greek Pate)
 Categories: Appetizers, Fish/sea, Greek
      Yield: 6 servings
 
      2    Slices whole wheat bread,           1    Garlic clove, peeled and
           -crust removed                           -pressed
      2 tb Milk                              1/2 c  Heavy cream PLUS
    1/2 lb Smoked cod roe                      2 tb Heavy cream
      6 tb Olive oil                           2 tb Parsley, fresh, chopped
      2 tb Lemon juice                    
 
  Pepper to taste Paprika, black olive for garnish
  
  Place the bread in a shallow dish, sprinkle the milk over and leave to
  soak. Using a spoon or knife, scrape the cod roe out of its skin and
  into a food processor or blender. Add the olive oil, lemon juice,
  garlic and bread, and puree until smooth. Beat the cream until it
  thickens but is not stiff. Turn the cod roe mixture into a bowl, fold
  in cream and parsley until well mixed. Season with black pepper. Turn
  into a serving dish and garnish with paprika and a few black olives.
  Serve with hot pita bread.
  
  Serves 6
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomates Yemistes (Stuffed Tomatoes)
 Categories: Greek, Vegetable
      Yield: 6 servings
 
                                           1 1/2 c  Short grain rice
     12 md Ripe tomatoes                     1/2 c  Currants
           Sugar                           1 1/2 c  Hot water
           Salt                                2 tb Chopped parsley
           Freshly ground pepper               2 tb Chopped mint
      1 lg Onion; chopped                           Water or dry white wine
    1/4 c  Pine nuts (optional)           
 
  Serves: 6 Cooking time: 45 minutes Oven temperature: 180 C (350 F)
  
  Slice tops from tomatoes and reserve.  Scoop pulp and sprinkle
  cavities with a little sugar.  Keep aside.
  
  Put pulp in a saucepan with salt, pepper and 1/2 teaspoon sugar and
  simmer until soft.  Press through a sieve and reserve pulp.
  
  Gently fry onion in half of the oil until transparent.  Add pine nuts
  (if used) and cook for further 5 minutes.  Stir in rice, currants,
  hot water, parsley, mint and season to taste.  Bring to the boil,
  cover and simmer gently for 10 minutes until liquid is absorbed.
  
  Fill tomatoes, allowing room for rice to swell. Replace tops and
  stand in an oven dish.
  
  Pour pureed tomato pulp and equal quantity of water or white wine into
  dish.  Spoon remaining oil over tomatoes and cook, uncovered, in a
  moderate oven for 30 minutes.  Serve hot or cold.
  
  Note: This makes a pleasant luncheon dish or an attractive
  accompaniament to main meals.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tomato Tart Nicoise
 Categories: Cheese/eggs, Greek
      Yield: 8 servings
 
    1/3    CORNMEAL PASTRY dough               3 tb Chopped fresh oregano (Or 1
      1    Egg white, lightly beaten                -Tbl dried), divided
      2    Medium-size tomatoes              1/8 ts Ground balck pepper
      2    Eggs                                1    Jar marinated artichokes (6
      1 c  Part-skim milk ricotta                   -ounces), drained and
           -cheese                                  Halved lengthwise
      1 c  Shredded mozzarella cheese          8    Nicoise or Gaeta olives,
      6 tb Grated Parmesan cheese,                  -pitted
           -divided                       
 
  Preheat oven to 400 F. On lightly floured surface, roll dough to a
  14-inch round. Transfer to an 11-inch tart pan with removable bottom.
  Trim edges; prick botttom with tines of fork.  Lane pastry shell with
  aluminum foil; fill with pastry weights, dried beans, or raw rice.
  Bake 15 minutes. Remove foil and weights.  Bake 5 to 6 minutes longer
  or just until pastry starts to turn golden.  Brush with egg white;
  bake 1 minute longer. Cool completely on wire rack. Reduce oven
  temperature to 350 F. Thinly slice 1 tomato; arrange over bottom of
  pastry shell; set aside. In a medium bowl, beat eggs; blend in
  ricotta, mozzarella, 4 tablespoons of the Parmesan, and 2 tablespoons
  of the fresh oregano (or 2 teaspoons of the dried). Spread over
  tomato slices.  Cut remaining tomato into 12 wedges. Arrange on top
  of cheese layer with artichoke halves and olives. Sprinkle with
  remaining oregano and Parmesan. Bake 40 minutes or until cheese layer
  is set. Cool on wire rack 10 minutes before removing outer ring.
  Serve warm.
  
  Makes 8 servings.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tourta Athineiki (Orange-Walnut Cake,athens Style)
 Categories: Cakes, Greek
      Yield: 10 servings
 
    1/2 lb Butter; sweet                       1 ts Baking powder
      2 c  Granulated sugar                  1/4 ts Salt
      4    Eggs                                1 c  Walnuts; coarsely chopped
      1    Orange,(juice & grated rind)             Confectioners' sugar (opt.)
      3 c  All-purpose flour              
 
  Cream the butter until light and fluffy, then gradually add the sugar.
  Continuing to beat, add the eggs one at a time, beating well, on
  medium speed, after each addition.  Gradually add the orange juice
  and rind. Meanwhile, sift the flour with the baking powder and salt
  and gradually add to the batter.  Add the walnuts last, blend another
  minute on medium high speed, and pour into a greased and lightly
  floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30
  minutes until the color is a light chestnut and the cake springs back
  to the touch. (Watch carefully because this cake bakes quickly.) Turn
  onto a wire rack, round side up. Dust with confectioners' sugar and
  cool thoroughly before slicing.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Turkish Baklava
 Categories: Turkish, Greek, Dessert
      Yield: 24 servings
 
      1    Pkg Fillo Sheets                    1 ts Ground Cinnamon or
      1 lb Butter, melted                    1/4 ts Ground and 1 Stick Cinnamon
      1 lb Walnuts, chopped                         9 x 13 Pyrex Baking Dish
      3 c  Sugar, white granulated                  Pastry Brush
    1/2 ts Ground Cloves                  
 
  1. Chop walnuts to medium fine and mix with 1 cup sugar, 1/4 Teaspoon
  ground Cinnamon and 1/4 Teaspoon ground Cloves. 2. Melt Butter. 3. Cut
  Fillo in half so that each sheet fits the bottom of the Baking Pan. 4.
  Generously butter the bottom and sides of the baking pan and place the
  Fillo, one sheet ata a time, in the baking pan. Generously spread
  butter on each sheet of fillo as it is placed in the pan.  Every 6 to
  8 sheets of Fillo sp[read a layer of walnut mix.  Continue layering
  Fillo sheets and walnuts until Fillo is complete.  Pour any remaining
  butter over top of the Baklava.  The secret to good flaky Baklava is
  to have each sheet of Fillo well buttered so that the sheets do not
  stick together. 5. With a sharp knife, cut the Baklava diagonally to
  form diamond shaped pieces. 6. Preheat oven to 350 degrees and bake
  the Baklava for 40 to 45 minutes or until golden brown on top.
  Remove from oven and allow to cool completely. 7. SYRUP Mix one cup
  water, two cups sugar, 1/4 teaspoon ground cloves and either 3/4
  teaspoons Cinnamon or the Cinnamon stick in a sauce pan and bring to
  a bnoil.  Simmer for 20 minutes. 8. Pour the boiling syrup over the
  cool Baklava and allow to cool completely again. When cool serve
  individual pieces with strong (Turkish) sweet coffee and dried
  apricots for an exquisite dessert.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tyropita Trifti Thrakis (Thracian Style Cheese Squares)
 Categories: Greek, Appetizers, Bread
      Yield: 100 servings
 
                                           1 1/2 ts Baking powder
    1/2 c  Butter                            1/2 ts Salt
    1/2 c  Light olive oil                          -less, if cheese is salty
    1/3 c  Milk plus;--->                      1 c  Grated Greek cheeses
      2 tb Milk                                2 c  All-purpose flour (or more)
 
  Delicious!  And simple to make in a large batch for appetizers.  As
  made in Thrace, the soft-dough may be spread into a sheet and cut in
  squares before baking, or each shaped individually into daintly
  "bastounakia" (little canes or sticks).   The word "trifti"
  identifies the texture - crisp and crumbly in the mouth.  (They are
  also called "kourou" [cut small].) If making the individual "little
  canes," they should be half a (dainty) finger wide and a finger in
  length.  The secret of the crispness is in adding only enough flour
  to make a soft dough.
  
  To make about 100 1-inch squares:
  
  The mixing of the dough may be begun with an electric mixer, but
  should be finished by hand.  Beat the butter until fluffy, then lower
  the speed and add the olive oil.  Continue beating, and when fluffy
  beat in the milk, baking powder, salt, if necessary, and cheese.
  Begin adding flour, but after 1 cup stop beating with the mixer and
  beat in the remaining flour by hand, adding only enough to make dough
  soft enough to roll into strips. Knead a few minutes.  Spread or roll
  on buttered sheet (jelly roll tray, cookie sheet, or any flat pan) to
  a thickness of half-finger's width and cut into squares of desired
  size (the smaller the better, since they are rich).  Bake in a
  moderate oven (350 degrees) for 20 to 25 minutes, moving to the top
  shelf for the last minutes to achieve a golden chestnut color. (If
  making the "little canes," the baking time will be 10 to 12 minutes.)
  Remove when done and cook on a rack.
  
  Note: Stored in covered tins, these will keep for several weeks.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tyropites
 Categories: Appetizers, Greek
      Yield: 60 servings
 
    1/2 lb Ricotta or cream cheese           1/2 ts Grated nutmeg (or more)
    1/2 lb Feta cheese; crumbled               1 c  Butter; melted
      2    Eggs; lightly beaten                3 tb Butter; melted
      1 tb All-purpose flour                   1 lb Commercial filo sheets
      1 pn -Salt (optional)               
 
  In a bowl combine the cheeses, eggs, flour, salt (unless the feta is
  very salty) nutmeg, and 3 tablespoons butter.  Cover the bowl and
  chill several hours or overnight, removing from the refrigerator an
  hour before using. Cut the filo into thirds (3 x 11 inches).  Pile up
  the filo, covering it with waxed paper and a damp towel.  Take out
  one sheet at a time and keep the rest covered.  Butter the filo, one
  sheet at a time, using a pastry brush and the 1 cup melted butter.
  Place 1 teaspoon of the filling 1 inch from the end nearest you.
  Fold the filo back over the filling so the bottom edge meets the left
  edge, forming a right angle. Continue folding back at right angles to
  make the triangular shape. Bake in a moderate oven (350 degrees) for
  20 to 25 minutes or until golden and crisp, turning once. Serve hot.
  Note: Tyropites may be stacked upright in cardboard boxes and frozen.
  When ready to bake, separate while still frozen, spread on baking
  sheets, and bake as directed above, allowing an additional 10 minutes
  baking time.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Tzatziki (Greek Cucumber & Yogurt Salad)
 Categories: Greek
      Yield: 6 servings
 
      1 pt Plain Yogurt                      1/2 c  Olive oil
      1    Unpeeled cucumber, chopped               Juice of 1/2 lemon
           -fine                               1 ts Salt
      1    Clove garlic, crushed          
 
  parsley
  
  To the yogurt add the cucumber, garlic, olive oil, lemon juice, and
  salt. Blend well with fork. Top with parsley. Refrigerate. Serve with
  Melba toast as first course or as a side dish during dinner.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vanilla Rice Pudding
 Categories: Greek, Rice/grains, Dessert
      Yield: 6 servings
 
                                               1 tb Unsalted butter
    2/3 c  Round or short-grain rice           1    Egg
      3 c  Milk                              1/2 ts Vanilla extract; or to taste
    1/3 c  Superfine or vanilla sugar          1 tb Fresh lemon juice
           -=OR=- more to taste                     -=OR=- more to taste
      1 tb Superfine or vanilla sugar        1/3 c  Rich Cream (w/o crust); -OR-
      1    1/2" strip of orange zest         1/2 c  -Heavy cream
      1 pn Salt                          

MMMMM------------------------FOR SERVING-----------------------------
           Ground cinnamon                          Confectioners' sugar; sifted
 
  Place the rice in boiling water and leave for 5 seconds; drain, and
  rinse. Bring the milk almost to a boil in a heavy saucepan, and stir
  in the rice, the first quantity of sugar, the orange zest, salt, and
  butter.  Reduce the heat to very low and simmer uncovered, stirring
  occasionally to prevent sticking, for 1 hour, or until thick and
  creamy.  Remove from the heat and set aside.
  
  Whisk together the egg, vanilla, lemon juice, and remaining sugar
  until pale and thick, about 2 minutes.  Remove the orange zest from
  the rice mixture and stir half the rice into the egg mixture.  Return
  this to the saucepan and stir to combine.  Gently cook over low heat,
  stirring well, for 2 minutes.  Stir in the Rich Cream and add more
  sugar or lemon juice if desired.  (If using heavy cream, beat until
  slightly thickened, then stir into the rice mixture.)   Divide among
  individual dishes and chill.
  
  To serve, liberally dust with the cinnamon and confectioners' sugar.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Vasilopita (New Year Bread)
 Categories: Greek, Bread
      Yield: 1 servings
 
                                             1/4 ts Salt
      1 pk Active dry yeast                  1/2 ts Ground cinnamon
    3/4 c  Milk; lukewarm                    1/4 ts Ground masticha
      3    Eggs; beaten                      1/2 c  Butter; melted
  1 1/2 ts Grated orange rind                  1    Egg; for glazing
    3/4 c  Caster sugar                             Blanched split almonds
  4 1/2 c  Plain flour                    
 
  New Year Bread is traditionally cut at midnight on New Year's Eve.
  After baking, a coin is inserted through a slit in the base.  The
  person who finds the coin will have luck in the New Year.  Long ago
  the coin used to be a gold one, then later a silver coin was used.
  These could be incorporated into the dough before baking.  Nowadays
  because of the nickel content of coins it is undesirable to bake a
  coin in the cake.
  
  Dissolve yeast in 1/4 cup of the milk.  Add remainder of milk, eggs,
  orange rind and sugar.  Sift 3 cups flour, salt and spice into a warm
  bowl and make a well in the centre.  Pour in yeast mixture and stir
  to blend in flour, gradually adding warm melted butter.  Mix dough
  with hands until it comes away from sides.  Turn on to a floured
  surface and knead until smooth and elastic, adding remaining flour as
  required.  Knead for 10 minutes. Place ball of dough in a clean bowl
  brushed with melted butter. Turn dough over to coat top with butter
  and cover bowl with a cloth or plastic wrap. Leav to prove (rise) in
  a warm place until doubled in bulk. Punch down and turn on to lightly
  floured surface.  Knead lightly and shape into a round loaf.  Place
  on a large greased baking sheet or in a greased 25 cm (10 inch) deep
  cake tin.  Cover and let rise in a warm place until doubled - about 1
  1/2 to 2 hours.
  
  Glaze with well-beaten egg and arrange blanched almonds in numbers to
  denote the New Year, pressing in lightly.  Bake in a moderately hot
  oven for 45 minutes until golden brown and cooked when tested.  If
  bread browns too quickly place a piece of greased brown paper on top.
  Cool on a wire rack.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Veal Stifado
 Categories: Greek, Meats, Veal
      Yield: 5 servings
 
                                               1 lg Bay leaf
      2 tb Olive oil                           1 tb White or brown sugar
  1 1/2 lb Lean veal; in 1-1/2" cubes      1 1/2 lb Small white onions; peeled
      2    Garlic cloves                     1/4 c  Chopped fresh parsley
           Salt & freshly ground pepper        2 tb Butter; cut into bits
    1/4 c  Red wine vinegar                    1    Cinnamon stick
      2 tb Dry red wine                        3    Whole cloves
      3    Peeled tomatoes; chopped       
 
  In a baking-serving casserole, heat the oil, then add the veal and
  saute on all sides.  Add the garlic and season with salt and pepper.
  Stir with a wooden spoon, then add the vinegar, wine, tomatoes, bay
  leaf, sugar, and enough water to cover the veal.  Arrange the onions
  over the meat, sprinkle the parsley and butter bits over the top, and
  slip the spices in between the meat and the onions.  Shake the
  casserole a few times, then cover with an inverted plate to keep in
  place and cover tightly with a lid (using a little flour-water paste
  around the inside of the lid to seal if you wish). Bake in a slow
  oven (300 F) for 2 to 2-1/2 hours or over minimum heat on a burner,
  until the veal and onions are tender.  Remove from the heat and serve
  warm.
  
  Note: After peeling the onions, pierce the root end of each onion
  with the tip of a small, sharp knife, then slash again at a right
  angle to make a cross.  This will keep the onion whole and intact
  during the cooking process.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Wine Sauce for Keftedes (Keftedes Tou Fournou Krasata)
 Categories: Greek, Sauces, Meats
      Yield: 1 servings
 
                                               2    Whole cloves
      1 c  Tomato sauce                      1/2 ts Dried oregano or marjoram
      2 c  Dry red wine                             Salt & freshly ground pepper
      1 lg Bay leaf                       
 
  Prepare Keftedes Tiganites, but instead of frying, arrange close
  together on a baking pan approximately 8 x 11 x 2-inches.  Bake for
  10 minutes. Meanwhile, in a small pan combine the tomato sauce, red
  wine, bay leaf, cloves, oregano or marjoram, salt and pepper.  Boil
  for 5 minutes then pour over the keftedes in the oven.  Reduce the
  oven heat to 300 degrees and bake for 40 minutes.  Remove the bay
  leaf and cloves and serve warm.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Yahni Me Koukia (Meat Stew with Broad Beans)
 Categories: Greek, Soups/stews, Beans
      Yield: 6 servings
 
                                             1/4 c  Dry red wine
      1 kg Beef or lamb stew meat              3    Cloves
      2 tb Oil or butter                     1/4 c  Chopped parsley
      1 lg Onion; finely chopped                    Salt
      2    Garlic cloves                            Freshly ground black pepper
    1/2 c  Chopped celery                    1/2 ts Sugar
      1 c  Chopped, peeled tomatoes          500 g  Very young broad beans
    1/4 c  Tomato paste                   
 
  Serves: 5-6 Cooking time: 2 to 2-1/2 hours
  
  Trim meat and cut into 3 cm (1-1/4 inch) cubes.  Heat half the oil or
  butter in a heavy pan and brown meat quickly on each side, adding a
  single layer of meat to pan at a time.  Remove to a plate when
  browned.
  
  Reduce heat, add remaining oil and onion and fry onion gently until
  transparent.  Add garlic, celery and carrot and fry for a few minutes
  longer.  Add tomato paste, wine, water, cloves, bay leaf and most of
  parsley.  Return meat to pan and add salt and pepper to taste and the
  sugar.  Cover and simmer gently for 45 minutes for lamb, 1-1/4 hours
  for beef.
  
  Wash broad beans well, top and tail, pulling off strings at the same
  time. Cut into 8 cm (3-inch) lengths.  Add to yahni, cover pan and
  simmer for further 30-45 minutes or until meat is tender.
  
  Put yahni in a serving dish and sprinkle with remaining parsley.
  Serve hot with a tossed salad and crusty bread.
  
  Note:  Other vegetables may replace the broad beans; use same quantity
  unless otherwise specified.
  
  GREEN BEANS:  Top, tail and string if necessary.  Slit down centre.
  GREEN PEAS: Shell 1 kg (2 lb) green peas and add;  2 cups frozen peas
  may be used instead of fresh peas. CELERY: Omit celery from basic
  recipe. Cut 1/2 bunch celery into 8 cm (3-inch) lengths and blanch in
  boiling, salted water for 5 minutes.  Drain and add. ZUCCHINI
  (COURGETTES): Top and tail and cut into 1 cm (1/2 inch) slices.
  CAULIFLOWER: Break 1 small head cauliflower into florets, soak in
  salted water, drain, rinse and add. POTATOES: Peel 750 g (1-1/2 lb)
  medium-sized potatoes, quarter and add.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Yemista Me Lahano (Stuffed Cabbage Leaves)
 Categories: Greek
      Yield: 6 servings
 
                                              24    Cabbage leaves
      1 lg Onion; finely chopped                    Salted water
      1 tb Olive oil                           1 tb Butter
      1 kg Ground beef or lamb                 2 c  Hot stock or water
    1/3 c  Short grain rice                         Salt
      1    Tomato; peeled and chopped          1 tb Cornflour
      2 tb Chopped parsley                     2    Eggs; separated
      1 ts Chopped dill or mint                1    Lemon (juice only)
    1/8 ts Ground cinnamon                          Chopped dill or parsley
           Freshly ground black pepper    
 
  Serves: 6 Cooking time: 1 1/2 hours
  
  Gently fry onion in oil until soft.  Mix into meat with rice, tomato,
  herbs and cinnamon, seasoning to taste with salt and pepper.  Divide
  into 24 portions.
  
  Blanch cabbage leaves in boiling, salted water for 5 minutes until
  softened. Drain and cut out thick centre of larger leaves (very large
  leaves may be cut in half).  Place one portion of stuffing on base of
  leaf, turn up base, fold in sides and wrap firmly into a neat roll.
  Repeat with remaining ingredients.
  
  Place rolls close together, seam sides down, in a deep pan lined with
  trimmings from cabbage leaves.  Add stock or water, butter, salt and
  pepper to taste.  Invert a heavy plate on top of rolls and cover pan
  tightly. Simmer gently for 1 1/2 hours.
  
  When cooked, drain off stock carefully into a small saucepan.  Reduce
  to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste
  with a little cold water.  Let it boil 1 minute.
  
  Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
  Gradually beat in lemon juice, then boiling stock.  Return sauce to
  small pan, place over low heat and stir constantly until egg is
  cooked - do not boil.
  
  Arrange rolls on a heated serving dish and spoon some of the sauce
  over them.  Garnish with chopped dill or parsley and serve remaining
  sauce separately.   Serve with mashed potatoes.
  
  Note:  Grape vine leaves may be used instead of cabbage - about 40
  will be required since they take less filling.
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Yiouvetsi
 Categories: Greek
      Yield: 6 servings
 
                                               1 lg Cinnamon bark piece
      6    Lamb leg or shoulder chops               Salt
           -(thickly cut)                           Freshly ground black pepper
    1/4 c  Butter or corn oil                  4 c  Boiling water or stock
      1 lg Onion; finely chopped                    -(more if necessary)
      1 c  Tomato puree                        2 c  Orzo or kritharaki
      1 c  Chopped, peeled tomatoes          1/4 c  Grated kefalotiri cheese
      3    Cloves                            1/2 c  Diced haloumy or feta cheese
 
  Oven temperature: 180C (350F) Cooking time: 2 hours
  
  Have meat retailer cut chops about 4 cm (1-1/4 inches) thick.
  Alternatively purchace a leg of lamb and have it cut into 6 pieces.
  
  Place lamb in a baking dish and spread or pour oil or butter on top.
  Bake in a moderate oven for 20 minutes.
  
  Add onion to dish and return to oven for further 10 minutes.  Add
  tomato puree, chopped tomatoes, cloves, cinnamon bark and salt and
  pepper to taste.  Baste meat with liquid and cook for futher hour
  until meat is tender, adding a little of the water or stock if
  necessary.
  
  When meat is cooked add water or stock and stir in pasta.  Cook for
  futhre 20 minutes, stirring occasionally, and adding a little more
  liquid if mixture looks dry.  When pasta is tender, sprinkle cheese
  over pasta and return to oven for 5 minutes.  Serve immediately.
  
  NOTE: This is a popular restaurant dish in Greece, Cyprus and Egypt.
  The pieces of meat are placed in individual casserole dishes after
  the initial cooking, and the sauce, pasta and water or stock added to
  each dish, then cooking completed.  In the home I suggest dividing
  the meat and pasta ater it is cooked and just before adding the
  cheese.  Return to oven for cheese to melt.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Youvarlakia
 Categories: Ground beef, Beef, Greek
      Yield: 5 servings
 
      1 lb Ground beef                         2 tb Finely chopped fresh mint
    1/4 lb Onion; grated                     1/2 ts Freshly ground black pepper
      3    Garlic cloves; minced                    Salt
    1/2 ts Oregano                           1/4 c  Long-grain rice
      1 ts Ground cumin                        4 tb Fruity olive oil
      2 tb Minced flat-leaf parsley      

MMMMM------------------------TOMATO SAUCE-----------------------------
    1/2 c  Finely chopped onion                     Salt
      4    Garlic cloves; minced                    Freshly ground black pepper
    1/2 ts Freshly ground cinnamon           1/2 c  Herb broth or water
      1 tb Honey                               2 tb Minced flat-leaf parsley
      2 lb Tomatoes                            2 tb Finely chopped fresh mint
           - skinned, seeded & chopped         1 tb Finely chopped fresh basil
 
  Put the ground beef in a bowl with the grated onion, garlic, oregano,
  cumin, parsley, mint, and pepper and add salt.  Rinse, then scald the
  rice by pouring boiling water over it in a bowl; leave to soak for 5
  minutes. Drain, add to the beef, and mix all ingredients well.  Form
  small sausage shapes.
  
  Heat the oil in a large skillet and fry the meatballs until brown.
  Drain on paper towels.
  
  Add the onion to the oil remaining in the pan and fry over gentle heat
  until translucent.  Add the garlic, cinnamon, and honey and stir until
  carmelized.  Add the chopped tomato, season, and simmer for about 15
  minutes until the sauce has reduced.  Add the herb broth and the
  meatballs. Cover and simmer for 30 minutes.  Sprinkle with chopped
  herbs.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Yuvarelakia Soupa Avgolemono (Meat-Rice Barrel Soup)
 Categories: Greek, Soups/stews, Rice/grains, Veal
      Yield: 6 servings
 
                                                    Salt & freshly ground pepper
      1 lb Ground beef, veal or lamb           3    Eggs
      1    Onion; grated                       5 c  Water or stock
      2    Garlic cloves; crushed (opt)        1    Onion (optional); chopped
      6 tb Raw long-grain white rice           1    Celery stalk (opt.); chopped
           Chopped fresh parsley             1/2    Carrot (optional); chopped
      2 tb Chopped dill, mint or basil         1    Lemon (or more), juice only
      1 ts Dried oregano or thyme         
 
  In a large bowl, combine the meat, grated onion, garlic, rice, 3
  tablespoons chopped parsley, the mint, oregano, salt and pepper, and
  1 egg, slightly beaten. Knead for a few minutes, then shape into
  walnut- sized barrels and set aside.
  
  In a soup pot, bring the water or stock to boil with the chopped
  onion, celery and carrot, and salt and pepper to taste. Lower the
  heat and add the meat-rice barrels. Simmer, covered, for 30 minutes,
  then remove from the heat.
  
  To prepare avgolemono, beat the two remaining eggs for 2 minutes.
  Continuing to beat, gradually add the lemon juice. Then add 1 cup of
  the hot broth by droplets, beating steadily, until all has been
  added. Add to the soup and heat, being careful not to let it boil.
  Serve hot, garnished with parsley.
  
  Note: This soup is frequently made without the additional vegetables
  added to the liquid.  Also, you may enjoy this soup without
  avgolemono, in which case add 1/2 cup canned tomato sauce to the
  liquid and reduce the water to 4 1/2 cups.
 
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Yuvetsi Kritharaki Me Kima Kypriotiko
 Categories: Pasta, Greek
      Yield: 4 servings
 
                                               1    Cinnamon stick
      2 tb Vegetable oil or margarine          2 tb Tomato paste
      1 lb Lean meat, ground                   1 c  -Hot water
      1    Onion; minced or grated             1 qt Stock (same flavor as meat)
           Salt & freshly ground pepper    1 1/4 c  Kritharaki or orzo
      3    Whole cloves                             Parsley or watercress
 
  Heat the oil and mash the meat into it with a fork, then cook over
  moderate heat, stirring constantly until the raw color disappears.
  Add the onion, salt, and pepper to taste, spices, and tomato paste
  diluted with hot water. Cover and simmer for 20 minutes, then remove
  the spices. Add the hot stock and kritharaki and transfer to a
  buttered "yuvetsi" or baking casserole. Taste and adjust seasonings.
  
  Bake in a moderately hot oven for 40 minutes, or until the pasta is
  tender and all liquid has been absorbed, stirring once.  Remove from
  the oven. Drape with a dry kitchen towel to absorb moisture.  Serve
  hot, garnished with parsley or watercress.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Zucchini Blossoms, Cretan Style
 Categories: Greek, Appetizers, Vegetable
      Yield: 6 servings
 
                                             1/2 c  Canned tomatoes; drained
     30    Zucchini blossoms                   3 tb Chopped parsley
      3 tb Olive oil                           3 tb Chopped fresh mint or dill
      4    Scallions, minced                        Salt & freshly ground pepper
      1    Garlic clove; minced              1/2 ts Granulated sugar
    1/3 c  Raw long grain rice            
 
  Soak the stems in cold water overnight, without soaking the blossoms.
  The following day, wash and drain on a towel.  Cut off and discard
  the stems without breaking the blossoms, and set the blossoms aside
  while you make the filling.  Heat the oil and saute' the scallions
  until soft.  Add the garlic and rice and cook over moderate heat for
  2 minutes stirring constantly with a wooden spoon.  Stir in the
  tomatoes, herbs, and enough water to cover the rice, then season with
  salt and pepper and the sugar. Simmer for 5 minutes, and remove from
  the heat.  Using a teaspoon, stuff each blossom carefully, holding it
  in the palm of one hand, then close it and lay it on its side in a
  buttered flameproof casserole large enough to accomodate all the
  blossoms.  Continue until all are filled.  Pour 1 cup of warm water
  into the casserole.  Invert a plate over the flowers, then cover the
  casserole and simmer over lowest heat about 1-1/2 hours.  Check every
  30 minutes to see if more water is needed; if so, add warm water (it
  should all be absorbed when cooked).  Serve with poultry, meat or
  fish dishes, or as a delightful first course.
  
MMMMM
 
