A Greek Easter Dinner
Greek Feta Cheese Appetizer (Oretiko)
1/2 pound Greek feta cheese
12 black Greek kalamata olives, pitted
1 tiny onion, chopped fine
1/4 pound sweet butter
1 red or green pepper, chopped fine
In electric mixer, beat cheese and butter until consistency of
whipped cream. Remove from mixer and add olives, onion and pepper.
Pack mixture solidly in small mixing bowl or oiled mold. Refrigerate
until firm.
From "Low Cholesterol Greek Heritage Cookbook" |
Easter Soup (Mayeritsa)
1 lamb shank (low-fat part of lamb)
4 cups water
2 onions, chopped or 6 green onions, chopped
Egg-lemon sauce (follows)
4 tablespoons parsley
4 tablespoons dill, dried
1 cup rice
Vegetable spray, olive oil flavored
Salt and pepper, to taste
Egg- Lemon Sauce:
5 egg whites (room temperature)
1 whole egg
1 tablespoon cornstarch or flour
2 tablespoons cold water
6 tablespoons lemon juice (8 to 10, if you like it tart)
Dash of turmeric for deeper color (optional)
Place shank and water in large soup pot and bring to a boil.
Simmer until meat is cooked. Remove shank from pot and cut meat
into small pieces. (This meat will substitute for the prohibited
liver, which is high in cholesterol.) Strain broth. Refrigerate
in order to be able to scrape away fat. While broth is cooling,
prepare egg-lemon sauce.
In skillet, cook onions, parsley and dill in vegetable spray.
Cook until onions are soft but not brown.
Egg-lemon sauce | Beat egg and egg whites together. Make a paste
of cornstarch (or flour) and water. Add to beaten eggs. Add
lemon juice and a slight dash of turmeric for deeper color if
desired.
Serves 6.
Note - To reheat soup after refrigeration, do so in a double
boiler or place soup pot in a larger pot of boiling water. Do
not reheat directly or eggs will curdle.
From "Low Cholesterol Greek Heritage
Cookbook" |
Greek Chicken
1/4 cup flour
1/2 teaspoon salt
1 tablespoon oregano
3 tablespoons olive oil
4 skinned and boned chicken breasts
1 (14 1/2-ounce) can diced tomatoes with garlic and onion
1/3 cup dry white wine or chicken broth
1 (2 1/2-ounce) can sliced ripe olives, drained
2 tablespoons capers, drained
1/4 cup crumbled feta cheese
Combine flour, salt and oregano in shallow dish, then dredge
chicken in flour mixture. Heat oil in large skillet, cook
chicken until brown. Drain. Add tomatoes along with wine or
chicken broth, reduce heat. Simmer 10 to 15 minutes covered. Add
olives and capers, cook until thoroughly heated. Sprinkle with
feta cheese.
From "Dining With Friends, A Coastal Guide to
Entertaining," |
Shrimp with Feta (Garithes Me Feta)
1 large onion, chopped
3 green onions, chopped
2 garlic cloves
2 tomatoes, peeled and chopped
2 tablespoons parsley
2 tablespoons oregano
1 tablespoon olive oil
1/2 cup white wine
1 (8-ounce) can tomato sauce
1 1/2 pounds shrimp, shelled and deveined
1/2 cup Feta Mix (follows)
Dash of sugar
Chopped parsley for garnish
Vegetable spray
Salt and pepper, to taste
Wash shrimp and drain. Saute onions, garlic, tomatoes, parsley
and oregano in vegetable spray and olive oil, adding wine as
needed. Add tomato sauce, remaining wine, salt, pepper and
sugar. Cover and simmer for 30 minutes. Add shrimp and cook
until pink. Pour mixture into a 2-quart casserole. Top with
crumbled Feta Mix. Bake uncovered in oven at 425 degrees for 15
minutes or until cheese melts. Sprinkle with parsley.
Serves 8.
Feta Mix
Mix equal parts of crumbled feta with equal
parts of nonfat cottage cheese or yogurt cheese. Refrigerate.
The pungent feta flavor impregnates the healthier cottage cheese
or yogurt cheese. Use in cooking where feta mix is required.
Variation - For pasta shrimp feta casserole, cooked pasta (8
ounces) can be placed on the bottom of the casserole, then
topped with onion-shrimp mixture and the feta mix.
|
Greek Spinach and Rice
1 pound fresh spinach
1/4 cup vegetable oil
2 cups water
1 cup raw rice
Salt and pepper, to taste
1 medium onion
Slice onion and add to large pot with vegetable oil. Cook
until slightly transparent. Add spinach that has been
washed. Add 2 cups water, 1 cup rice and salt and pepper.
Cook over medium heat until rice is done. Stir several times
to prevent sticking.
From "The Panther Band Cooks," Carolina
Forest High School Band cookbook |
Greek Lemon Roasted Potatoes
4 pounds (8 medium) russet baking
potatoes, peeled and quartered
1 tablespoon dried oregano
1 tablespoon salt
1 cup water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1/4 teaspoon freshly ground pepper
Heat oven to 500� F.. Place potatoes in a 10-by-15-inch
baking dish. Add 1 cup of water, olive oil, lemon juice,
dried oregano, salt and pepper. Toss potatoes until
well-coated. Bake uncovered about 50 minutes, until
fork-tender and brown on the edges. Turn potatoes
halfway through for even browning; add water if all the
liquid has been absorbed. |
Koulourakia (Greek Butter Cookies)
1 cup sweet butter
1/4 cup shortening
1/4 cup vegetable oil
1 3/4 cups sugar
2 eggs
1 teaspoon vanilla
1/2 cup orange juice
1 tablespoon whiskey
1 teaspoon baking powder
8 cups flour
Preheat oven to 375 degrees.
In a large bowl, cream butter.
Add in shortening and oil and beat on medium speed
until fluffy. Add sugar and beat for about 10
minutes.
Add eggs and beat well. Add
vanilla, orange juice and whiskey, and beat until
well combined.
In a separate bowl, sift together
baking powder and flour. Gradually stir in the flour
mixture to the batter. Knead the dough well.
Pinch off about a small piece of
dough, a couple tablespoons worth. On a floured
surface, roll dough into a 5-inch long and 1/2-inch
thick rope. Shape rope into a circle, an "S" shape,
a ribbon, twists, whatever you desire.
On a greased cookie sheet, place
cookies 1 inch apart. Bake for 10 to 13 minutes
until golden brown. Cool completely on a rack.
Store in an airtight container at
room temperature. |
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