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| LEDA & THE SWAN |
| FOODS OF GREECE II |
| F.) KEFTEDES - ( Greek Meatballs ): |
| 1 cup bread crumbs; 2 cups milk; 1/4 cup minced onion; 1/2 lb. butter; 1 lb. grnd. beef; 1 lb. grnd. pork; 2 eggs, well beaten; 2 tsps. salt; 1/2 tsp. grnd. allspice; 2 tsps. grnd. cinnamon: |
| 1.) Soak bread crumbs in 1 cup of the milk for 10 mins. Com- bine bread crumbs, onion, beef, and pork, mixing well. Add the beaten egg, remaining milk, and spices. Mix well. 2.) Roll the mixture into balls, using about 1 heaping tbls. of the mixture per ball. 3.) Melt the butter in a frying pan and brown the meatballs on all sides over med. heat. Cover and cook on low heat for about 30 mins. Serves 6 - 8 |
| G.) PITAS STUFFED WITH BEEF: |
| 1/2 cup of dry red wine; 4 tbls. olive oil; 2 cloves garlic, minced; 1/2 tsp. dried oregano; 4 tbls. wine vinegar; 1/2 tsp. black pepper; 1 lb. beefsteak, cut into strips; 2 tbls. olive oil; 4 pitas-(pocket bread); 2 cups of chopped lettuce; 1 cup diced tomato; 1 cucumber, peeled & diced; 1 cup plain yogurt or sour cream: |
| 1.) Combine wine, oil, garlic, oregano, wine vinegar, and pepper to make a marinade. Cut the steak into 2" long strips by 1/4" wide. Marinate beef strips for 1 - 2 hrs. 2.) Heat oil in a large frying pan. Drain meat and cook on high heat for 2 - 3 mins., or until brown on all sides. 3.) Put the diced vegetables into separate bowls. Do the same for the beef and yogurt. Slice the pitas in half. Let each person make his/her own sandwhich. Serves 4. |
| H.) MOUSSAKA - ( Greek-Style Eggplant Parmesan ): |
| MEAT SAUCE: 2 tbls. butter or margarine; 1 cup finely chopped onions; 1 1/2 lbs grnd. chuck or lamb; 1 - 2 cloves minced garlic; 1/2 tsp. dried oregano; 1 tsp. dried basil leaves; 1 tsp. salt; 1/4 tsp. black pepper; 2 cans ( 8 oz. size ) tomato sauce: |
| CREAM SAUCE 2 tbls. butter or margarine; 1/2 tsp. salt; 1/4 tsp. pepper; 2 tbls. flour; 2 cups of milk: |
| OTHER INGREDIENTS: 2 eggplants, ( 1 lb., 4 oz. size ); salt; 1/2 cub melted butter; 1 cup grated parmesan cheese; 1 pkg. of shredded cheddar cheese; 2 tbls. dry bread crumbs. |
| PREPARATION: |
| 1.) MEAT SAUCE: In hot butter in a 3 1/2 qrt. pot, saute the onion, meat, and garlic, stirring until the meat is brown, about 10 mins. Add the herbs, spices, and tomato sauce; bring the mixture to a boil, tirring constantly. Reduce heat; simmer, uncovered, 1/2 hr. 2.) PREPARE EGGPLANTS: If you prefer, you can peel the eggplants, then halve them length- wise; then slice them crosswise in 1/2" thick slices. Lightly salt each side of the slices and brush them lightly, both siders with melted butter ( you may use olive oil in place of the butter if you prefer ). Lightly brown both sides of the eggplant slices in a saute or frying pan, and set aside. 3.) CREAM SAUCE: In a medium saucepan, melt butter. Remove from heat; stir in flour, salt, and pepper. Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat. In a small bowl, beat eggs with a wire wisk or a fork. Beat in some of the hot cream - sauce mixture; return the mixture to the saucepan; mix well and set aside. 4.) ASSEMBLE CASSEROLE: Pre-heat oven to 350 degrees. In bottom of a shallow 2 qrt. bak- ing dish (approx. 12" x 7 1/2" x 2"), layer some of the eggplant, overlapping slightly; sprinkle with some of the grated Parmesan and the shredded Cheddar cheeses. Stir bread crumbs into the meat sauce and spoon some of this mixture over the eggplant; then sprinkle some more of the Parmesan and Cheddar cheeses. Spoon some of the cream sauce over this. Layer the rest of the eggplant on top of the cream sauce, sprinkle this with the Parmesan and Cheddar cheeses, cover this with the rest of the meat sauce. Sprinkle more of the cheeses on top, and pour the rest of the cream sauce over the top. Top with the remainder of the cheeses, and if you wish, you can cover the top with either American or Cheddar cheese slices. Bake for 35 - 40 minutes, or until top is golden-brown and set. To serve, let cool slightly, then cut into squares. Will serve about 6 - 8. |
| I.) GREEK RICE PUDDING: |
| 1/2 cup uncooked white rice; 8 cups milk; 1 tbl. flour; 1 cup of sugar; 2 eggs, beaten; 1 tsp. vanilla extract; grnd. cinnamon: |
| 1.) Gently simmer the rice with 6 cups of milk in a heavy saucepan for 20 mins., stirring often. 2.) In a large bowl, mix flour and sugar together. Add beaten eggs, 2 cups milk, and vailla extract. Mix well. 3.) Slowly add this to the rice mixture and simmer until thickened, about 35 mins. The rice will rise to the top when it is done. Cool, sprinkle with cinnamon, and refrigerate. Serves 6 - 8. |