Cold beef salad

Ingredients

1 head red leaf lettuce
1/2 sweet onion
1 carrot
1 cup cooked, cold shredded beef
6 mushrooms sliced thinly
1/4 cup shredded cheese (cheddar or jack or parmesan)

Freshly ground pepper

How to prepare

Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the blue cheese dressing, grind pepper over the top and serve.

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Godiva strawberry torte

Ingredients

2 envelopes unflavored gelatin
1/2 cup cold water
3 egg yolks
1/2 cup sugar
1/4 tsp salt
1/2 cup milk, scalded
1 tsp vanilla extract
10-oz package frozen strawberries, pureed
2 cups godiva liqueur, divided
1 cup heavy cream
9″ sponge cake
1 quart fresh hulled strawberries
whipped cream

How to prepare

Soften gelatin in water, set aside. In double boiler, cook egg yolks, sugar, salt and milk until slightly thickened, stirring constantly. Remove from heat, add gelatin and stir until dissolved. Add vanilla, strawberry puree and 1-1/2 cups liqueur, chill until slightly thickened and mixture mounds on a spoon
whip cream until stiff, fold into strawberry mixture and set aside. To assemble the torte, place sponge cake in 9″ greased springform pan, sprinkle with godiva liqueur, cover with strawberries, hulled side down and top with strawberry mousse. Refrigerate several hours before serving. Garnish with whipped cream and fresh strawberries. Serves 12.

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Honey orange lamb

Ingredients

1/4 cup soy sauce
3/4 cup pinot noir or burgundy
1/4 cup orange juice
2 tbsp lemon juice
2 tbsp honey
1 tsp dry mustard
1 cup tomato puree
3 cloves garlic
1/4 tsp ground black pepper
1 half leg of lamb, butterflied

How to prepare

(1) mix together all of the ingredients except the lamb place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well)
(2) pour the marinade over the lamb cover and marinate in the refrigerator for 12 hours, turning occasionally
(3) start a fire in the grill and get the coals very warm but not flaming place lamb on grill 3-4″ from the coals cook 20 minutes on each side
(4) after 10 minutes on the second side, start checking for doneness contrary to many people’s ideas, lamb should not be well done but should still be a little pink when done, slice thin and serve (serves 4-6).

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Spanish pork chop dinner

Ingredients

4 pork chops, trimmed of fat
1 tbsp oil
1 tsp salt
1 tsp chili powder
1/4 tsp black pepper
3/4 cup long grain rice
1/2 cup chopped onion

1/4 cup chopped green peppers
1 can whole tomatoes
5 green peppers rings
1/2 cup grated cheddar cheese

How to prepare

1. In large dutch oven, slowly brown the chops in heated oil. Drain off excess oil.
2. Sprinkle chops with salt, chili powder and black pepper.
3. Add rice, onions and chopped green peppers.
4. Pour in tomatoes with liquid, breaking tomatoes into pieces with a wooden spoon.
5. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally.
6. Add pepper rings and cook 2 minutes longer or until rice and meat are tender. Sprinkle with cheese.
7. Transfer to serving platter, arranging chops and pepper rings over the top. You may use precooked rice if you wish, adding it during the last 10 minutes of cooking.

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CHICKEN AND SALSA VERDE PANINI

Ingredients

7 Green olives – coarsely Chopped small
Garlic clove – peeled and Coarsely chopped
2 tablespoons Drained capers
Grated zest (yellow part of Peel) of 1 lemon
3 tablespoons Olive oil
4 tablespoons Lemon juice
Pinch salt
Freshly ground black pepper To taste
2 Skinless – boneless roasted Chicken breast halves Thinly sliced
4 Round or oblong sandwich
Rolls – split in halves

How to prepare

1. On a chopping board, combine the green olives, garlic, capers and lemon zest. Chop finely. (Or combine and chop in a food processor.) Transfer to a bowl. In a small jar combine the olive oil and lemon juice; shake until combined and pour over the olive mixture. Stir in the salt and pepper. (If not using right away, cover and refrigerate.)

2. Spread bottom halves of rolls with the salsa verde, leaving some of the juices in the bowl. Top with the slices of chicken breast. Brush the remaining juices over the inside of the top halves of the rolls; place on top of bottom halves and press down lightly. Cut into halves and serve

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Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

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.

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Chile relleno batter

Ingredients

1 cup flour
1 tsp baking powder
1/2 tsp salt
3/4 cup cornmeal
1 cup milk, about
2 eggs

How to prepare

Combine flour, baking powder, salt and cornmeal in a medium bowl. Beat eggs lightly and blend in milk. Add to dry ingredients. Mix well. Additional milk may be needed for a smooth batter.

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Kreatopita therini – summery meat pie

Ingredients

4 scallions; chopped
3 tbsp butter or oil
1 lb veal, beef or lamb (ground)
4 sm zucchini; scrubbed, cubed
1 sm eggplant; cubed
1 cup canned tomatoes; drained
1/4 cup chopped fresh parsley
salt & freshly ground pepper

1/2 tsp ground coriander or allspice
1 tsp dried oregano
1 cup grated cheese (mizithra ingredient:)
bread crumbs, if necessary
10 commercial filo sheets
6 tbsp butter; melted

How to prepare

Saut

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Southwestern shrimp cocktail

Ingredients

1 lb cooked bay shrimp (the tiny ones)
8 to 12 oz jar green salsa
Juice of 1 lemon
2 tbsp of olive oil
2 cloves of garlic minced very fine
1/2 cup of cilantro, finely chopped
1/4 of sm white onion, finely chopped
1/2 of a sm red bell pepper, finely chopped
1 pickled jalapeno pepper, very finely chopped
2 avocados (the ones with the dark skin) cubed
Leafy greens, such as chard or mustard greens to line a serving dish
Lemon slices

How to prepare

Combine shrimp, salsa, lemon juice, olive oil, garlic, cilantro, onion, red bell Pepper and jalapeno pepper blend ingredients well chill thoroughly to serve: place Greens on a serving platter place salad in center arrange cubes of avocado around The shrimp salad sprinkle some lemon juice over the avocado to keep it from browning Decorate with lemon slices serve and enjoy should make about 6 appetizer servings.

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Greek lamb baked in paper

Ingredients

2 oz feta or kasseri (or more)
1 leg of lamb *
1 tsp thyme
1 tsp oregano
2 lemons, juice only
pepper to taste
1 tsp mint flakes

1 tbsp salt
2 garlic cloves

How to prepare

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 grease proof 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. *note: lamb shanks may be substituted for leg of lamb.

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