Cooking the Greek way : revised and expanded to include new by Lynne W Villios

By Lynne W Villios

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Additional info for Cooking the Greek way : revised and expanded to include new low-fat and vegetarian recipes

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In a small bowl, combine flour, baking powder, and salt. ø tsp. salt 1 c. (2 sticks) butter, softened ¥ c. sugar 1 egg ¥ tsp. vanilla extract ø tsp. almond extract powdered sugar for sprinkling 3. In a large bowl, beat together butter, sugar, and egg until light and fluffy. Add flour mixture to butter mixture and mix until well blended. * 4. With your hands, form dough into balls, crescents, or S-shapes, using about ¥ tbsp. at a time. 5. Place cookies 2 inches apart on a cookie sheet. Put cookie sheet on middle oven rack and bake 15 minutes, or until barely brown around the edges.

Cook rice according to directions on package. 4. In a large bowl, combine cooked rice, meat, scallions, currants, nuts, mint, salt, parsley, and olive oil. Stir gently with a spoon. 5. Drain grape leaves in a colander. Carefully rinse the grape leaves in cool running water. Drain on paper towels. Use a sharp knife to cut stems off leaves. 6. Place 1 tsp. meat mixture on a grape leaf and fold (as described on page 23). Repeat until all filling is used. 7. In a large saucepan, arrange the rolls in layers, seam-side down.

Whether you serve the following Greek specialties at noon or in the evening, they are sure to satisfy anyone’s appetite. Hearty beef and onion stew, or stifádo, and orzo with browned butter sauce make a filling meal. ) 47 Baked Fish/ Psári Plakí Since Greece is surrounded by the sea on three sides, Greeks eat many delicious fish and seafood dishes. For psári plakí, cod, haddock, or bluefish fillets work well. If you use frozen fillets, thaw them completely before preparing this dish. 2 tbsp. olive oil 1.

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