Yasou!
Cabbage Rolls
Cook in heavy covered pan.
Core the cabbage deeply, so that the leaves
will remove easily. Place whole head of
cabbage in a large pan of water to boil,
with enough water to cover the cabbage.
After water starts to boil, let the leaves
cook until they start to get tender. Using
a fork remove the leaves one by one.Using
a paring knife, cut a V in leaves to remove
the large vein and set aside. Line bottom
of pan with very small leaves from the
center of cabbage. Mix remaining ingredients,
using only 1/2 can of chicken broth. Spoon
approximately one tablespoon of mixture onto
cabbage leaf. Fold in sides of the leaf and
roll from bottom to top. Repeat until all
mixture and cabbage leaves are used. Layer
in pan and pour in the rest of chicken broth.
Cook over low heat until rice is tender,
(approx. 1 hour). If you would like variations
you can stuff green peppers or zucchini
squash. Split zucchini in half and scoop out
seeds and fill with same mixture. The peppers
and squash can be cooked in the same pan
with cabbage rolls.
This is my Mother, Florence Kourges
Aldridge, who brought the Greek recipes
on this page to this country in 1920
from Mytilini, Greece where she was born.
This page is dedicated to her in memory
of only one of her many talents.
For Yia Yia
Love, Your Kukla
Dolmathes Yalantzi
(Vegetarian Stuffed Grape Leaves)
1 1/2 Cups Warm Water
Salt & Pepper to Taste
3/4 Cup Pure Olive Oil
5 Tbls. Fresh Lemon Juice
3 Cups Long Grain White Rice
3 Medium Onions, Finely Chopped
3 Tbls. Fresh Dill, Finely Chopped
2 Tbls. Fresh Parsely, Finely Chopped
1 Pound Jar of Grape Leaves,
Preserved in Brine
(Grape leaves can be found in the
ethnic foods area of grocery)
Using plenty of hot water, thoroughly
rinse the brine from the preserved grape
leaves. Drain them and set aside. In a
large, heavy skillet, heat the oil and
saute the onions until translucent. Add
the rice, parsely, dill, salt, pepper
and warm water. Cook, half covered, over
low heat for about ten minutes stirring
occasionally, until rice is half cooked
and no liquid remains in the skillet.
To fill, lay the leaves flat on a work
surface, shiny side down, and remove
the tough stems. Spoon some of the rice
mixture onto the widest part of each
leaf. Fold up the bottom of the leaf,
then the sides and roll it up toward
the tip. Spread a few of the larger,
unstuffed leaves on the bottom of a
heavy sauce pan. Tightly pack the
stuffed grape leaves on top of that,
folded side down, to keep them from
unwrapping. Press a heat proof plate
down on top of them, so that they don't
move while cooking. Cover with hot water
and add the lemon juice. Simmer, covered,
for about one hour, or until the grape
leaves are tender and the rice well cooked.
Serve warm or cold.
Serves six.
Keftedes (Greek Meatballs)
1 Egg
2 Tbls. Cumin Powder
1 Cup All Purpose Flour
Salt & Pepper to taste
1 lb. Lean Ground Beef
Pure Olive Oil for Frying
1 Tsp. Mint, Finely Chopped
1 Large Onion, Finely Chopped
4 Slices Firm White Bread (At least two days old)
In a large bowl, thoroughly combine the beef
onion mint, cumin powder, and egg. Dip bread
in water squeeze to remove excess moisture
and crumble into bowl. Mix well. Pinch off
pieces of the meat mixture and shake into
balls, the size of a large walnut and roll
them in the flour. Add olive oil to skillet
and brown until done. Drain on paper towel.
Avgolemeno (Greek Lemon Soup)
3 Eggs
Salt to Taste
1 1/2 Lemons
1 Whole Chicken
1 1/2 Cups Rice or Orzo
(Also called Rosmarina, can
be found in pasta section)
In large pot boil chicken, skimming excess,
until done. Salt to taste. Remove chicken
to cool. Addrice or orzo to broth and cook
until done. Remove from heat. In seperate
bowl whip egg whites (with mixer only) until
forms stiff peaks. Beat egg yolks into
egg whites, then add lemon juice to egg
mixture and whip. Very slowly and stirring
constantly, add egg mixture to the broth.
Serve warm. Especially good when ill, for
colds and fevers.
Greek Potatoes
Paprika
Salt to Taste
Garlic Powder
3 Tbls. Pure Olive Oil
2-3 Cans Whole Potatoes
Measurements of paprika and garlic
powder are to taste, using enough to
coat potatoes. Pour olive oil in small
baking pan. Drain potatoes and dry well
with paper towel. Add to pan, saturating
with olive oil. Sprinkle salt, paprika
and garlic powder making sure all sides of
potatoes are coated. Place in oven at
350* for 20-30 minutes.
Garlic Shrimp
8 oz. Linguine
Lemon Juice to Taste
1 - 1 1/2 Sticks Butter
1/2 Cup Parmesan Cheese
2 Cloves Garlic, Chopped Fine
1/2 lb. Cooked, Peeled & Deveined Shrimp
1/4 Cup Parsley, Chopped Fine
Melt butter in skillet on very low
heat. Add garlic and saute until tender.
Add parsley, shrimp and lemon juice. Cook
approximately 10 minutes. In seperate pan
cook linguine until al dente. Drain linguine
and place onto dinner plates, spoon shrimp
mixture over lingune. Sprinkle with parmesan
and drizzle with extra lemon if desired.
Very good with warm breadsticks.
Peppers & Eggs
2 Bell Peppers
1/4 Cup Olive Oil
Eggs (2 Per Person)
1 Can Diced Tomatoes
6 Sweet Cubanelle Peppers
Remove seeds from bell and sweet peppers,
cut into small pieces. Saute peppers in
olive oil over medium heat. When tender,
add tomatoes and cook for approximately
10 minutes, set aside. Beat eggs as for
scrambling, pour into skillet. Add 1/2 cup
of pepper mixture for each two egg serving.
Scramble eggs and pepper mixture over medium
heat until desired consistency. Spoon onto
slices of bread.
Five Hour Stew
1 Can Peas
1 Can Tomato Soup
5-6 Potatoes, Cubed
1 Can Beef Consumme
5 Large Carrots, Sliced
1 Package Dry Onion Soup Mix
2 lbs. Uncooked Beef Stew Meat
1 Can Cream of Mushroom Soup
In small roasting pan, mix 3 soups and
dry onion soup mix together. Add meat,
potatoes, carrots and peas. Mix
together. Cover and bake 5 hours at 275*.
Stir occasionally. Couldn't be easier!
Potato Soup
5-6 Potatoes
1 Stick Butter
1/2 Gallon Milk
6 Green Onions
Salt & Pepper to Taste
Instant Mashed Potatoes Flakes
Melt butter in kettle. Clean green
onions, leaving a little of the green,
chop in small pieces. Saute onions in
butter until translucent. Add milk. Keep
over low heat. Peel and cube potatoes
and cook in seperate pan until done.
Drain and add to milk mixture. Mix well
and add instant potatoes, for thickening,
until desired consistency.
Seven Layer Salad
3 Hard Boiled Eggs
1 Half Head Lettuce
1 Half Box Frozen Peas
1 Can Breast of Chicken
1 Package Fresh Spinach
6-8 Green Onions, Chopped
1 16 Oz. Container Sour Cream
5 Strips Bacon, Crisp & Crumbled
Fresh Mushroms, Sliced (Optional)
1 Half Medium Jar of Hellman's Mayonnaise
Wash spinach and lettuce thoroughly,
drain on paper towels and dry as much
as possible. Break into very small pieces.
Mix small amount of spinach and lettuce
in the bottom of a large bowl. Sprinkle
small amount of crumbled bacon over spinach
and lettuce. Add chicken breast, peas,
green onions, mushrooms and sliced hard
boiled eggs. Repeat this process of layering
until about two inches from top of bowl. In
small bowl, mix sour cream and mayonnaise
together. Spread mixture onto salad, making
sure all edges are sealed. Cover tightly
with plastic wrap and lid or foil. Chill
overnight.
Kourambiethes
1 Egg Yolk
2 Tsp. Vanilla
5-6 Cups Cake Flour
1 Lb. Unsalted Butter
1/4 Cup Powder Sugar (Plus rest of bag)
Soften butter and whip with mixer until
light and fluffy. Add powder sugar, egg
yolk and vanilla beating well after each
addition. Add flour a little at a time
until an easily handled soft dough is
formed. Take a tablespoon full at a time
and shape into a ball or crescent as desired.
Place on lightly sprayed cookie sheet and
bake at 300* approximately 20-25 minutes.
When done roll and/or sprinkle generously
with powder sugar while hot. It is best to
lay each in a cupcake paper.
Orange Juice Cake
For Cake
4 Eggs
1/2 Cup Oil
1 Cup Orange Juice
1 Box Yellow Cake Mix
1 Small Box Instant Vanilla Pudding
For Sauce
1 Cup Sugar
1 Stick Margarine
1/2 Cup Orange Juice
Mix all ingredients together and bake
in a bundt cake pan for approximately
40 minutes at 350*.
For Sauce:
Boil 1 stick of margarine, 1 cup sugar
and 1/2 cup orange juice. When cake is
done, loosen from sides of bundt pan
with a knife and pour sauce over the
cake. Let it set until completely cool.
Remove from pan and serve in slices.
Bread Pudding
2 Eggs
1 Tsp. Vanilla
1 Cup Raisins
1 1/4 Cup Sugar
1 1/2 Cups Water
1 Tbls. Cinnamon
1/4 Cup Margarine
8 Slices of Bread, Torn
3/4 Cup Non-fat Dry Milk
For Sauce
Dash of Salt
2 Tsp. Vanilla
1/4 Cup Sugar
1 1/2 Cups Water
2 Tbls. Cornstarch
1/4 Cup Non-fat Dry Milk
Put all ingredients, except bread,
in blender and blend 1/2 minute until
thoroughly combined. Arrange bread and
raisins evenly in greased 9 inch square
baking dish. Pour milk mixture over bread
and stir lightly with blade of knife to
moisten all pieces of bread. Set baking
dish into a 9x12x2 metal or glass pan,
adding one inch of water to pan. Bake at 350*
45 to 50 minutes, or until knife comes out
clean. Cool in dish in the pan of water
until lukewarm.
For Sauce:
Blend together all sauce ingredients in
sauce pan and heat, Stirring constantly,
over medium-high heat 6-8 minutes or until
smooth and thickened. Pour over hot bread
pudding.
