Sweet Baklava (32 page)

Apollo's Beef Stew – Greek style

Apollo's notes: Always serve in largest bowls available and fill to the top.

Make enough for seconds.

Ingredients:

• 3 pounds beef stew meat
  
• 2 tablespoon butter
  
• 2 onions cut into wedges
  
• 6 large carrots cut into 1-inch slices
  
• 4 potatoes cut into bite size pieces
  
• ¼ cup olive oil
  
• 2 tablespoon red wine
  
• 1 tablespoon red wine vinegar
  
• 1 small can tomato paste
  
• 2 cloves garlic
  
• 2 cups hot water
  
• Salt and pepper to taste
  

Directions:

1. Heat the butter and 1 tablespoon of the oil in a skillet.
   
2. Brown the stew meat on all sides.
   
3. Move the meat to a larger pot.
   
4. Brown the onions in the skillet. Add to the pot with the stew meat.
   
5. In a large bowl, combine the rest of the olive oil, red wine, red wine vinegar, tomato paste, garlic, hot water, salt and pepper. Mix well.
   
6. Pour the olive oil and red wine mixture into the pot with the meat.
   
7. Add the potatoes and carrots to the pot.
   
8. Cook on high until it comes to a boil.
   
9. Reduce the heat to low, cover, and simmer for approximately 2 hours.
   
10. To thicken the gravy, whisk a small amount of flour and water with a dash of paprika for color. Slowly stir this into the pot and cook until the gravy is the desired thickness.
    

Apollo's Lamb Stew

Follow the instructions for the Greek style beef stew, but substitute lamb for beef. Add celery and green string beans for extra flavor and nutrition.

Ursa's Tiropitas – Greek-style cheese bread

Ursa's notes: Bring to ladies' lunch when Phoebe makes her lentil salad.

Ingredients:

• 1 package of phyllo pastry dough
  
• 2 cups ricotta or small curd cottage cheese
  
• 4 beaten eggs
  
• 1 cup crumbled feta cheese
  
• 1 cup melted butter.
  

Directions:

1. Mix the cheeses and eggs until blended.
   
2. In a baking dish, layer half of the phyllo sheets, brushing melted butter on each layer.
   
3. Spread the cheese mixture over the phyllo.
   
4. Layer the rest of the phyllo, brushing each sheet with melted butter.
   
5. Tuck the sides around the edges to seal the cheese with phyllo.
   
6. Bake for approximately 30 minutes in a 400 degree oven, until golden brown.
   
7. Cool for approximately 10 minutes and cut into squares.
   

Baked Feta

Ursa's notes: Keeps the men and children from starving to death while they wait for dinner.

Ingredients:

• 1 pound feta cheese
  
• 2 tablespoon oregano
  
• ¼ cup olive oil
  

Directions:

1. Cover a cookie sheet with aluminum foil.
   
2. Cut the feta into strips and place on the aluminum foil about 2 inches apart.
   
3. Sprinkle oregano over the feta.
   
4. Drizzle with olive oil.
   
5. Fold another sheet of aluminum foil over the feta and fold the aluminum pieces together.
   
6. Bake in a 350 degree oven for approximately 15 minutes.
   
7. Serve with crusty Greek bread or pita chips.
   

Papadopoulos Women's Greek-Style Rice Pudding

Ursa's notes: Keep plenty of rice pudding on hand when Nick is home.

Ingredients:

• 2 cups cooked white rice
  
• 1 quart whole milk
  
• 1 cup sugar
  
• 2 teaspoon cornstarch
  
• 2 teaspoon water
  
• 1 egg
  
• 2 tablespoon butter
  
• 1 tablespoon grated lemon rind
  
• 1 tablespoon vanilla
  
• Cinnamon to taste
  

Directions:

1. Add the milk to the white rice in a saucepan. Bring it to a boil.
   
2. Reduce to low heat and simmer for approximately 30 minutes. Stir frequently to keep it from sticking.
   
3. Whisk the cornstarch in the equal amount of water.
   
4. Add the sugar, grated lemon rind, and cornstarch mixture.
   
5. Cook on low for 10 minutes. Remove from heat.
   
6. Beat the egg in a bowl and gradually add ½ cup of the rice mixture to the egg.
   
7. Pour back into the rest of the rice mixture.
   
8. Add vanilla and stir.
   
9. Sprinkle with cinnamon before serving.
   

Papadopoulos Family Cucumber and Yogurt Salad

Phoebe's notes: Perfect for a hot summer day.

Ingredients:

• 4 large cucumbers
  
• 10 fresh mint leaves
  
• 1 cup plain Greek yogurt
  
• 2 tablespoon lemon juice
  
• ½ cup parsley
  

Directions:

1. Clean and cut the cucumber into bite size pieces.
   
2. In a blender, combine the rest of the ingredients and mix well.
   
3. Pour the yogurt sauce over the cucumbers.
   
4. Refrigerate and serve cold.