Athenian Salad-Salata Athenas Recipe

Athenian Salad-Salata Athenas Recipe

Ingredients for Athenian Salad

1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2-inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained

How to Make Athenian Salada

Tear lettuce and romaine into bite-size pieces. Place lettuce, romaine, radishes, cucumber and scallions
in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly
covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and
shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.

Yields 8 servings.

Artichoke-Parmesan Phyllo Bites Recipe

Artichoke-Parmesan Phyllo Bites Recipe

Ingredients for Artichoke Parmesan Phyllo Bites

3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed

How to Make Artichoke Phyllo Bites

Drain artichoke hearts, reserving marinade; set marinade aside. Position knife blade in food processor
bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely
chopped. Set aside.

Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil
portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo
sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each
half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a
heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over
filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with
remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes
or until golden. Serve immediately.

Makes 30.

Apple Baklava Recipe

Apple Baklava Recipe

Ingredients for Apple Baklava
6 Golden Delicious apples-Sauteing the apples first to let the water evaporate ensures a crisp crust.
6 Granny Smith apples
2 tablespoons unsalted butter
6 tablespoons granulated sugar
1/2 teaspoon cinnamon
Nut Mixture
2 1/2 cups walnuts, chopped
1/2 cup granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon cinnamon
24 sheets phyllo dough
1/2 cup unsalted butter, melted
2 tablespoons plain dry bread crumbs
2 tablespoons honey

How to Make Apple Baklava

Apple Layer: Peel and slice apples. Melt butter in Dutch oven over high heat. Add apples, sugar and
cinnamon; cook, stirring occasionally, until apples are tender and juices are evaporated, 15 to 20
minutes. Cool.

Nut Mixture: Combine all ingredients in small bowl.

Preheat oven to 400 degrees F.

Trim phyllo sheets to 13 x 9-inch rectangles; cover with plastic wrap. Brush a 13 x 9-inch metal
baking pan with butter. Place 1 phyllo sheet in pan and brush with some of the melted butter (keep
remaining phyllo covered). Layer 5 more phyllo sheets on top, brushing each with butter. Spread 2
cups nut mixture on top and repeat layering with 6 more phyllo sheets and butter. Spread apple
mixture on top; repeat layering with 6 more phyllo sheets and butter. Sprinkle remaining nut mixture
on top; sprinkle with bread crumbs and layer with the 6 remaining phyllo sheets and butter. With
sharp knife, cut lengthwise through pastry and filling into 1 1/2 inch-wide strips, then cut diagonally at
2-inch intervals to make diamonds.

Bake 35 to 40 minutes or until golden. Drizzle honey on top and bake 5 minutes more. Cool in pan on
wire rack.

Serve warm or at room temperature with whipped or ice cream.

Amigdalota-Greek Almond Macaroons Recipe

Amigdalota-Greek Almond Macaroons Recipe

Ingredient for Amigdalota

1 pound ground almonds
3/4 cup granulated sugar
2 tablespoons toasted bread crumbs
4 egg whites
1/2 teaspoon lemon juice
Pinch of salt
1 teaspoon vanilla extract
Rose water
Confectioners’ sugar

How to Make Amigdalto

Beat egg whites with salt until stiff, then add lemon juice. Add almonds, sugar and crumbs to egg
whites, folding them in gradually. Add vanilla extract.
Cut a brown paper bag to fit a cookie sheet and grease the paper. Drop teaspoon-size macaroons onto
paper and bake at 275 degrees F about 20 minutes, checking after 15 minutes so that Amigdalota don't
burn.

Brush cookies with rose water when they come out of the oven. Loosen them from paper by moistening
the paper slightly and lifting off macaroons. Sift confectioners' sugar over them and let cool.

Macaroni Salad Recipe

Macaroni Salad Recipe

Macaroni Salad Ingredients

2 cups uncooked elbow macaroni
3 hard-cooked eggs, chopped
1 small onion, chopped
3 stalks celery, chopped
1 small red bell pepper, seeded and chopped
2 tablespoons dill pickle relish
2 cups creamy salad dressing or mayo
3 tablespoons prepared yellow mustard
1/2 cup granulated sugar
2 1/4 teaspoons white vinegar
1/4 teaspoon salt
3/4 teaspoon celery seed

How to Make Macaroni Salad

Bring a pot of water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.

In a large bowl, stir together the eggs, onions, celery, red pepper and relish.




In a small bowl, stir together the salad dressing, mustard, granulated sugar, vinegar, salt and celery seed. Pour over the vegetables, and stir in the macaroni until well blended. Cover and chill for at least 1 hour before serving.

Ham Loaf Recipe

Ham Loaf Recipe

Loaf Ingredients:
1 pound cured ground ham
1 pound pork or hamburger
2 eggs
2/3 cups cracker crumbs or oatmeal
1/3 cup minute tapioca
1/4 cup milk

Dressing Ingredients:
1/4 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 tablespoon mustard

how to make Ham loaf
Mix loaf ingredients and form into a loaf. Boil dressing a few minutes. pour over loaf and bake at 350 degrees F for about 2 hours, basting occasionally. Dressing should become thick and syrupy.

Cajun Garlic Jambalaya Recipe

Cajun Garlic Jambalaya Recipe

Ingredients for Cajun Garlic jambalaya

1 pound breakfast sausage (country style)
1 1/2 cups diced smoked ham or tasso (to make tasso, pound
coarse black pepper into large piece of ham before dicing)
1/2 cup chopped bell peppers
1 teaspoon Cajun powder or to taste
1 cup chopped onions
1/2 cup chopped cloves of garlic
2 chopped celery ribs
2 cups long grain rice
3 cups chicken broth or stock
1 (12 ounce) jar Crazy Charley Hot or Mild Piquante, or any quality salsa
1/2 cup chopped green onions with tops
1/2 cup chopped fresh parsley

How to make Cajun Garlic Jambalya

Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.

Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.

Add rice and stir until rice is mixed in and coated with sausage and vegetables.

Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.

Add fresh chopped onions and parsley and fluff with a fork just before serving.

Serve with French bread and a garden salad.

Serves 6.

Chicken and Sausage Gumbo Recipe

Chicken and Sausage Gumbo Recipe

Ingredients for Chicken and Sausage Gumbo

1 pound hot smoked sausage, cut
into 1/4-inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil
3/4 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup sliced celery
2 quarts hot water
3 cloves garlic, minced
2 bay leaves
2 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1/2 cup sliced scallions
1/4 teaspoon salt (optional)
Hot cooked rice
Gumbo fil (optional)

How to Make Chicken and Sausage Gumbo

Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch oven. Brown chicken in drippings; remove to paper towels, reserving drippings.

Measure drippings, adding enough oil to measure 1/2 cup. Heat in Dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes).

Add onion, bell pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven; add garlic and next 5 ingredients. Reduce heat; simmer, uncovered, 1 hour.

Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo, uncovered, 30 minutes. Stir in scallions; cook, uncovered, an additional 30 minutes. Add salt, if desired. Bone chicken breasts and cut into strips. Add to gumbo and cook until thoroughly heated. Remove bay leaves.

Serve gumbo over rice. Sprinkle with gumbo file, if desired.

Serves 8.

Stuffed Peppers Recipe

Stuffed Peppers Recipe

Ingredients for Stuffed Peppers

1 pound ground meat
1 (16 ounce) can stewed tomatoes
1/2 cup chopped onions
1/2 cup green bell peppers, chopped
1 (6 ounce) can tomato paste
2 cups cooked rice
6 to 8 bell peppers
Sliced cheese (or grate some)

How to make stuffed peppers

Cook meat, tomatoes, onions, chopped peppers and tomato paste. Cook 20 to 30 minutes until done.

Cook rice. Mix rice into meat mixture, then simmer 20 minutes.

Clean peppers. Boil in large pot until peppers turn darker green. Dry peppers on paper towels. Cool.

Stuff peppers with meat and rice mix.

Serve with a slice of cheese or grated cheese on top.

Cajun Pepper Steak Recipe

Cajun Pepper Steak Recipe

Ingredients for Cajun Pepper Steak

1 pound beef (round or sirloin) cut into strips
2 tablespoons vegetable oil
Tabasco sauce to taste
1 1/2 cups water
2 large onions, cut into strips
2 bell peppers, cut into strips
2 tablespoons cornstarch (or all-purpose flour and a wee but of water)
Steamed rice

How to make Cajun Pepper Steak

Brown steak in oil for about 5 minutes turning to go both sides. Add 1 1/4 cups of the water and Tabasco Sauce. Simmer for 10 to 15 minutes.

Add the onions and and bell pepper and simmer for 5 minutes. Continue simmering until meat is tender. If the gravy is too thin, thicken it by mixing 1/4 cup of water with the cornstarch or flour stirring until there are no lumps. Remove beef mixture from heat and slowly add the thickening mix while you continue stirring. Return to heat and simmer until gravy thickens.

Serve over rice. Garnish with chopped shallots and make sure the bottle of Tabasco is on the table.

Gumbo Vegeterian Syle Recipe

Gumbo Vegeterian Syle Recipe

Ingredients for Vegetarian Gumbo

3 cups uncooked white rice
6 cups vegetable stock
1 pound firm tofu, cut into chunks
2 cups cooked black-eyed peas
2 cups corn
2 cups chopped collard greens
1 cup okra
1 cup diced green bell pepper
3 tablespoons Worcestershire sauce
1 (3.5 ounce) can tomato paste
2 large onions, chopped
6 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1 tablespoon black pepper
2 to 3 tablespoons cayenne pepper
1 tablespoon salt
1/4 cup minced fresh parsley
1 to 2 teaspoon hot pepper sauce

How to make vegetarian gumbo

Heat the oven to 400 degrees F.

Place the rice in a large roasting pan or casserole and pour the stock over it.

Combine the remaining ingredients and place over the rice in the roasting pan. Cover and cook for 1 hour.

Uncover and stir. Replace cover and cook for an additional 30 minutes. Stir and check the rice for doneness. If necessary, cook for another 30 minutes or until the rice is tender and the liquid has been absorbed.

Makes 8 servings.

Cajun Chicken and Dumplings

Cajun Chicken and Dumplings

As you may have guessed at this but I love Cajun food so I have cook books full of them, plus I have gotten them off the web and from friends and family, unfortunately I can't eat any seafood so this is one I enjoy.

Chicken:
1 large chicken
2 quarts salted water
1/4 cup butter
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 pimento, chopped
1/4 cup chopped onion
1 quart milk
2 hard-cooked eggs, chopped
1 tablespoon Worcestershire sauce
1 teaspoon vinegar
1/2 teaspoon cayenne pepper
1/8 teaspoon white pepper
1/8 teaspoon black pepper

Dumplings:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon garlic salt
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon oregano
1 teaspoon baking powder
1 slightly beaten egg
1/4 cup (1/2 stick) softened butter
1 teaspoon olive oil
1/2 cup milk

Dumplings: In medium bowl, place flour, salt, garlic salt and ground white and black peppers. Add cayenne pepper, garlic powder, thyme, oregano and baking powder. Stir in egg, butter and olive oil. Gradually stir in milk. Knead dough until soft and smooth; divide into 5 small balls. Roll each ball on floured board until paper thin; cut into strips 1 1/2 inches wide and 3 inches long. Lay strips on wax paper for about 15 minutes before adding to broth.

Chicken: In large saucepan, place chicken and water over medium heat. Simmer about 45 minutes or until fork tender.

Remove chicken, reserving broth. Chop chicken in large pieces, discarding skin and bones; set aside.

In medium fry pan, place butter over low heat. Add mushrooms, celery, bell pepper, pimento and onion; saut about 2 minutes.

To broth in saucepan, add milk, hard-cooked eggs, Worcestershire sauce, vinegar, cayenne and white and black peppers. Stir in saut ed vegetables; heat to boil, reduce heat to simmer and add alternating layers of chicken and dumplings, pushing each layer down into broth. Simmer about 15 minutes or until dumplings are tender.

Serve chicken, dumplings and broth in individual bowls.

Makes 6 servings.

Beef Stew Recipe

Beef Stew Recipe

Ingredients for Beef Stew

2 tablespoons vegetable oil
2 pounds beef, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 onions, sliced
1 (1 pound) can tomatoes
2 celery tops
1 cup thinly sliced carrots
1 large potato, peeled and sliced
1 teaspoon salt
1 teaspoon thyme
1/3 teaspoon hot pepper sauce
1 bay leaf

How to Make beef stew

Brown beef in oil. Sprinkle with flour. Mix well. Add onions and cook 5 minutes. Add remaining ingredients and simmer, covered, for 1 1/2 hours.

Serves 4

Black-Eyed Jambalaya Recipe

Black-Eyed Jambalaya Recipe

Ingredients for Black-eyed Jambalaya

2 pounds ground beef
2 cans black-eyed peas, drained
1 small onion, diced
1 green bell pepper, diced
1 hot pepper, diced
8 strips bacon, divided
3 cups cooked rice

How to Make Black-Eyed Jambalaya

Brown ground beef, onion, bell pepper and hot pepper; add small amount of water as it starts to fry. When meat is brown, add black-eyed peas. Cook beef and peas about 10 minutes.

Add cooked rice; mix well. Put mixture in baking dish. Fry 5 bacon strips extra dry; crumble on top of jambalaya. Place remaining bacon (3 strips) on top of casserole. Bake at 350 degrees F for about 35 minutes.

Bayou Chicken Bake Recipe

Bayou Chicken Bake Recipe


4 to 6 boneless, skinless chicken breasts
1 1/2 to 2 teaspoons Cajun seasoning
1/2 cup chopped onion
1 cup uncooked regular long grain rice
1 (16 ounce) package frozen black-eyed peas
2 (14 1/2 ounce) cans Cajun-style stewed tomatoes
2 tablespoons chopped fresh parsley

How to make Bayou Chicken Bake

Heat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.

Sprinkle chicken with Cajun seasoning; place in baking pan.

In large bowl, combine onion, rice, black-eyed peas and tomatoes. Pour over chicken. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until chicken is cooked through. Sprinkle with parsley before serving.

Serves 4-6

Baton Rouge Chicken Recipe---extremely spicy--Canjun Recipe

Baton Rouge Chicken Recipe---extremely spicy--Canjun Recipe


4 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons butter or margarine, melted

Spice Mix Ingredients:
2 tablespoons cayenne pepper
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili powder
1/8 teaspoon dried thyme
1/8 teaspoon dry mustard

How to Make the Spice Mix: On a sheet of wax paper, combine cayenne pepper, paprika, black pepper, garlic powder, onion powder, basil, oregano, chili powder, thyme and mustard. Mix well.


How to Make Baton Rouge Chicken:

Heat a large cast iron skillet or other large heavy skillet over medium-high heat until very hot, about 8 minutes.

Meanwhile, brush chicken with butter or margarine. Dredge chicken in spice mixture, patting firmly to adhere.

Place chicken in prepared skillet and cook, turning once, until coating is blackened and chicken is no longer pink, about 10 minutes. Place chicken on a serving platter. Serve immediately.

Serves 4.

Plain Deviled Eggs Recipe

Plain Deviled Eggs Recipe

Ingredints For Deviled Eggs

6 eggs, hard-boiled
3 tbsp mayonnaise
1-2 tbsp chili sauce or catsup
1 tsp vinegar
1/2 tsp dry mustard
1/4 tsp salt

How to Make deviled Eggs
Cut the eggs in half lengthwise, set aside the whites, and put the yolks in a bowl with the rest of the ingredients. Mix well. Fill the egg-white halves with the mix. Garnish if desired with Paprika or parsley

Cajun Beef Burger Recipe

Cajun Beef Burger Recipe

Ingredients for Cajun Beef Burgers

1 lb ground beef
1 tsp garlic salt
1 tsp paprika
1/2 tsp dried basil
1/2 tsp dry mustard
1/4 tsp dried thyme
1/4 tsp ground red pepper
1/4 tsp ground black pepper
1 onion, sliced, separated into rings
2 hamburger buns, split, toasted
4 large tomato slices
Sour cream (Makes and excellent topping)


How to Make Cajun Beef Burgers


Split the ground beef into 4 equal parts and make into four patties, each 4″ across. In a small bowl mix all dried seasonings.
Press the seasoning mixture evenly into both sides of each appty. Meanwhile, heat a large, heavy, non-stick skillet (cast iron for choice) over
medium heat for 5 minutes. Cook the patties in the hot skillet for 6 minutes, turning once. Remove patties and keep them warm. Increase the heat to high,
add onion rings and cook until just tender, stirring all the time. Place a tomato slice on each half-bun, top with a patty and then onions. Top with
sour cream.

Scalloped Potato and Ground Beef Casserole Recipe

Scalloped Potato and Ground Beef Casserole Recipe


Ingredients For Scalloped Potato
1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 small green bell pepper, seeded and chopped (optional)
1-2 tablespoon fresh minced garlic (or to taste)
1-2 teaspoon dried chili pepper flake (optional or to taste)
1 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
6 large russet potatoes (peeled and sliced, or use as many as desired)

Ingredients for Sauce
2 (10 3/4 ounce) cans cream of chicken soup, undiluted (or use cream of mushroom soup)
1 small onion, chopped
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt
black pepper (to taste)
2 cups grated cheddar cheese (or to taste)

How to make Scalloped Potato and Ground Beef Casserole

-In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colinder.
-Return to pan and add in garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
-For the sauce; in a medium bowl mix together the undiluted soup with a small onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
-In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
-Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
-Bake covered with foil for about 1 hour at 350 degrees F.
-Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
-Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

Barbecued Meat Patties Recipe

Barbecued Meat Patties Recipe

Ingrdients for BBQ Meat Patties:
1 1/4 pounds Ground meat

1 Egg

2 tablespoons Finely chopped onion

1 tablespoon Soy sauce

1 tablespoon Tomato ketchup

2 tablespoons Half-half

1 tablespoon Cornstarch
Basting

1/2 cup Ketchup

1/4 cup Water

1 tablespoon Lemon juice.

1 tablespoon Brown sugar

1 tablespoon Worcestshire sauce

1 dash Hot pepper sauce.

How to make bbq meat patties

Stir to blend well. Add dash salt and black pepper. In a large mixing bowl, combine ground meat, egg and onion. Add green pepper, soy sauce,
and ketchup. Mix half and half and cornstarch. Add to meat mixture,mixing to blend well.

Form portions of meat to even, rather thick meat patties. Place patties on preheated barbecue grill. Broil 3 to 4 inches from source of heat, basting with sauce and turning patties over from time to time for even browning.

Grill 12-15 minutes total