One box of multigrain rotini
One cup of pitted kalamata olives
One cup of crumbled feta cheese
Six vine tomatoes quartered
Tuscan style Italian seasoning: Oregano, Basil and Parsley
Dressing:
One cup of EVOO
1/2 cup of lemon juice
1 tsp of granulated garlic
Mix in a jar, close lid and shake to blend
Mix cooked, drained pasta with feta, olives, tomatoes and liberal sprinkling of seasoning. Add dressing and toss gently.
1 lb chopped beef
1 lb of chopped lamb or pork
1 cup of chopped onions
2 cups of moist bread crumbs
2 eggs
1 tbsp salt
1/2 tbsp of pepper
1/2 tbsp garlic powder or one clove finely minced garlic
1 1/2 tbsp chopped parsley
1 1/2 tbps chopped mint
1 cup of oil or butter for frying
Saute onion in a little butter. Place onions in a mixing bowl and add meat, bread crumbs, eggs and seasonings. Blend well and shape into desired size. Fry in oil or butter until done.
This recipe is from Greek Cookbook (title unknown) by St. Constantine and Helen Ladies Society, Detroit MI 1956 page 99
2 cups of lentils
1 large onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
1/3 cup olive oil
6 cups of water
1/3 cup wine vinegar
1 tsp Salt and 1/2 tsp Pepper
Wash lentils. Place in saucepan and add oil, onion, carrots, celery and saute until onions are translucent, then add water. Bring to a boil, then simmer with cover for 1 hour. Stir in vinegar and seasoning.
This recipe is from Lentils to Lamb, Social-Cultural Group, Assumption Greek Orthodox Church, St. Clair Shores MI 1978 page 20.
Greek coffee
Sugar
Briki (pronounced BREE-kee)
Demitasse cups
Cold water
You begin with Greek coffee grounds that are very fine like espresso. The coffee is prepared in the small, long handled copper or brass coffeepots called briki. These are available in different sizes. The art is to serve this coffee to a guest with the proper coating of thick foam on the top of each cup.
Sugar and coffee are boiled together. Before brewing, it is also customary to ask guests how they prefer their coffee…sweet, medium sweet, or barely sweetened.
1 demitasse cup of boiling water to 1 tsp. of coffee and sugar.
Turn on the heat (medium low), stir the coffee and sugar until it dissolves in the cold water, and don’t stir again. Heat the coffee slowly. Foam will start to rise in the briki before it boils. When the foam rises to the top of the briki remove from heat.
You should allow the coffee to stand for a few minutes before serving, so the grounds will settle to the bottom of the cup. The coffee is to be savored and sipped slowly, being careful not to disturb the grounds.
This recipe is from the Joy of Greek Cooking (with an American Accent) Philoptochos Society of the Annunciation Greek Orthodox Cathedral, Detroit MI 1988 contributed by Carol Kazolis on page 219.