Cucumber & red pepper salad

Ingredients

3 med cucumbers, peeled & sliced
1 onion, sliced and separated
1 red bell pepper, sliced into strips
1/2 cup vinegar
1/4 cup sugar
2 tab lemon juice
1 tsp celery seeds
1 tsp salt
1/8 tsp pepper

How to prepare

Toss first 3 ingredients in a bowl. Combine remaining ingredients in a jar and shake vigorously. Pour over vegetables. Cover and refrigerate for 8 hours, stirring occasionally.

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Psari spetsiotiko

Ingredients

2 lb fish, cleaned whole or steaks
1 salt
1/3 cup olive oil
1 lemon’s juice
4 tomatoes; peeled and chopped
1/4 cup white wine, (or more)
4 garlic cloves; sliced

1/2 tsp sugar
1 salt & freshly ground pepper
1 cup fresh parsley; chopped
1 bread crumbs
1 tomato juice (if necessary)

How to prepare

Wash and dry the fish, then sprinkle with salt and lemon juice, particularly 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 this procedure until all the sauce has been used, ending with a topping of bread crumbs. Bake in a moderate oven (350 degrees) 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 wine or tomato juice if necessary; some sauce should remain around the fish. Serve hot.

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Red potato salad

Ingredients

5 lbs. Red potatoes, cooked & peeled
1 dz hard boiled eggs, chopped
1 onion – chopped
1 jar vlasic dill pickles – chopped
1 tsp celery seed
4 oz sour cream
1 qt best foods mayonnaise
Salt & pepper to taste

How to prepare

Slice or cube cooked potatoes, add all ingredients and mix. Let cool in refrigerator for several hours before serving. It gets better the longer it sits. Use a huge bowl, it makes a lot!

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Luby ib tume – green bean salad

Ingredients

2 lb fresh or frozen green beans
3 cloves garlic
1/4 cup lemon juice
1/4 cup salad oil
1/4 tsp salt

How to prepare

1) cook green beans and let cool
2) using a garlic press crush garlic into a large bowl, then rub the bowl with garlic
3) add beans and toss until garlic is thoroughly combined
4) combine remaining ingredients and toss
5) let flavors combine for 2 or 3 hrs

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Warm bean salad with grilled shrimp

Ingredients

12 jumbo shrimp, peeled and deveined
2 large garlic cloves, chopped fine
2 tbsp chopped fresh rosemary
4 tbsp extra-virgin olive oil
kosher or coarse salt to taste
ground black pepper to taste

3 cups cooked and drained tuscan-style beans (see recipe)
1 lg tomato, seeded and chopped
1 tbsp fresh lemon juice
rosemary sprigs, for garnish

How to prepare

In a bowl, combine the shrimp, half the garlic, 1 tbsp of the rosemary and 2 tbsp of the olive oil with salt and pepper. Stir well. Cover and chill 1 hour. In a saucepan, heat the remaining oil, garlic and rosemary over medium heat just until fragrant, about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until warm. Remove from the heat. Stir in tomato, lemon juice and salt and pepper to taste. Grill the shrimp until lightly browned and just opaque in the thickest part, about 5 minutes. Spoon the beans onto 4 plates and surround with shrimp. Garnish with additional rosemary. Yield: makes 4 servings.

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Caesar salad

Ingredients

1 very fresh egg yolk
1/4 tsp salt
6 tbsp divided olive oil
1 cl garlic, crushed
1/2 tsp worcestershire sauce
1/2 tsp dijon style mustard
3 tbsp apple cider vinegar
Fresh ground black pepper
1 cup homemade croutons
3 tbsp fresh grated parmesan cheese
1 tbsp fresh lemon juice
2 heads romaine lettuce

How to prepare

The lettuce is de-ribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad homemade bread in 1″ cubes sauted in butter until golden brown, served warm on chilled crisp green. In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 tbsp of the olive oil. Whisk in garlic, worcestershire and mustard and blend until thoroughly combined. With a gentle rolling motion, incorporate the romaine. Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire. Roll the salad again, adding black pepper to taste. The salad can be chilled at this point, but not for too long. Just before serving, finish by placing warm croutons in the center of the salad and the parmesan in a ring around the circumference. Roll gently to serve. Yield: 1 servings

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Hungarian goulash

Ingredients

2 lb lean beef chuck, cut in 1 1/2″ squares
1/4 lb lard or sweet butter
salt and pepper to taste
2 tbsp sweet paprika or 1 tbsp hot paprika
1 1/2 lb. Onions, sliced
1 tbsp flour
hot water or dry white wine
2 cups sour cream

How to prepare

Season meat with the salt and pepper. Heat lard almost to smoking point in a heavy saucepan. Brown meat on all sides. Add onions and stir in paprika; there should be enough paprika to color meat and onions a reddish brown. Over low heat, cook, stirring, until the pan juices have been absorbed. Sprinkle with flour and cook for 1 minute. Add hot water or wine to cover meat. Simmer, covered, over low hear for 1 to 1 1/2 hours, until meat is tender and the onions have cooked down to a pulp. Check occasionally for liquid; if necessary, add a little more wine/water. Stir in sour cream and heat through but do not boil. Serve with buttered noodles sprinkled with caraway seeds. Makes 4-6 servings

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Feta greek salad

Ingredients

1 head romaine lettuce, torn into bite-sized pieces
3 tomatoes, cut up
1 onion, thinly sliced
1 green pepper seeded and chopped (optional)
1 cucumber, peeled and sliced
1 cup black olives, preferably greek
1/2 lb feta cheese, sliced or cut into chunks
2 oz anchovies, drained (optional) dressing 888
1/4 cup olive oil
2 tbsp. Vinegar
Generous pinch of oregano
salt and pepper to taste

How to prepare

Chill all vegetables, the olives, cheese and, if you are using them, the anchovies. Combine dressing ingredients. When ready to serve, toss all vegetables and the olives. Top with feta and, if desired, anchovies. Serve with dressing. Serves 4 to 6.

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Chile- lime black bean salad

Ingredients

2 cup black beans, rinsed
1 small jicama, peeled and finely diced
2 roma tomatoes, finely diced
1 green pepper, seeded and finely diced
2 carrots, peeled and finely diced
2 stalks celery, finely diced
1 red onion, chopped
1 bunch green onions, chopped
1 bunch italian parsley, minced
chile-lime dressing (look up)
freshly ground pepper
salt to taste

How to prepare

Heat enough salted water to cover beans to boil. Add beans. Reduce heat to simmer, cover and cook 45 minutes or until beans are tender, but still whole. Drain and cool. Meanwhile combine jicama, tomatoes, green pepper, carrots, celery, red onion, green onions and parsley in large bowl. Add beans and chile-lime dressing. Season to taste with salt and pepper. Marinate several hours. Serve at room temperature. Makes 10-12 servings.

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Lamb or beef vindaloo

Ingredients

1.5 lb of meat (beef, lamb, goat)
2 tsp cumin
1 tsp ground chili powder
1 tsp black javanese pepper
1/2 tsp cinnamon
1 tsp cardamom
1 tsp coriander

1/2 tsp turmeric
1/2 tsp fenugreek
5 tsp vinegar
1 tsp salt
1 tsp brown sugar
mix above spices to make vindaloo sauce.
1 or 2 onions
oil
1″joint” of ginger, cut into spears
garlic to taste

How to prepare

Saut

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