September 29th, 2007 by alice
Tags: Beef, Casserole
INGREDIENTS
- 2lbsground beef
- 1tablespooninstant minced onion
- 2 (16 ounce)cansvegetable soup
- 1/4cupflour
- 1cupmilk
- 2 (16 ounce)packagesrefrigerated biscuits
DIRECTIONS
- Brown ground beef, drain.
- Mix in casserole dish.
- Add remaining ingredients.
- Top with Biscuits.
- Bake 30 minutes at 350*.
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September 29th, 2007 by alice
Tags: Bread, Cyprus, Eliopsomi, Garlic, Greek, Lemon, Olive, Zest
INGREDIENTS
- 1cupwarm water
- 1/2teaspoonsugar
- 1tablespoonactive dry yeast(1 pkg.)
- 3 1/2cupsunbleached all purpose flour, plus extra for the work surface
- 1/2teaspoonsalt
- 1/4cupolive oil, plus extra for coating the loaf and the baking sheet
- 1tablespoon choppedlemon zest
- 1tablespoon mincedgarlic
- 1 1/2cupsGreek olives, preferably oil cured, pitted(9 ounces)
DIRECTIONS
- Stir together the water and sugar in a small bowl.Sprinkle the yeast over the top and set aside until bubbly, 15 minutes.
- Place the 3 1/2 cups flour and salt in a large bowl and mix with a fork.Make a well in the center and add the 1/4 cup oil, the zest, garlic, olives, and yeast mixture.Stir together until fairly well mixed; then use your hands to knead the mixture into a crumbly ball.
- Transfer the dough to a lightly floured surface and knead until it is smooth and elastic and no longer sticky, 10 minutes.Lightly bush the dough with oil, cover it with a cloth, and set it aside in a warm place to rise until doubled in bulk, about 2 hours.
- Lightly grease a baking sheet with oil.Punch down the dough and knead it again for 1 minutes.Pat the dough into a ball and flatten it slightly to make a round about 6 inches in diameter.Place the dough round on the prepared baking sheet and set it aside in a warm place until doubled in bulk again, about 1 1/2 hours.
- When ready to bake the bread, preheat the oven to 425°F.
- Place the bread in the oven and bake until quite golden, 30 minutes.Brush the top and sides of the loaf liberally with oil and continue baking until browned and hollow sounding when tapped, 5 minutes more.
- Remove the bread from the oven and cool on the baking sheet until ready to serve.
- VARIATION:Olive Cheese Bread:Olive garlic Bread easily turns into another Cypriot loaf, a cheese and olive bread.Omit (or leave in) the garlic and lemon zest and add 1 cup grated cheese, preferably Cypriot haloumi.
- THE NONTRADITIONAL CHOICE:.
- While it is easier to use Kalamata olives (they are readily available and can be bought pitted), traditionally Cypriotic olive breads use only oil-cured or oil-and-salt-brined olives, never those that are cured even partly in vinegar, as Kalamatas are.Cyprus produces both green and black olives, plump to wrinkled, cured in numerous ways.Using Kalamata olives for the olive flatbread, the taste of the bread, while slightly tarter than the traditional, is still excellent.
- Adventures In Greek Cooking.
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September 29th, 2007 by alice
Tags: Chili, Chilly, Day
INGREDIENTS
- 2onions, chopped
- 1green pepper, chopped
- 2tablespoonsvegetable oil
- 2lbslean ground beef
- 2-3tablespoonschili powder
- 1 (16 ounce)canwhole tomatoes, undrained
- 1 (15 ounce)cantomato sauce
- 1/2cupketchup
- 1teaspoonsalt
- pepper
- 2 (15 ounce)cansred kidney beans, drained
DIRECTIONS
- In a large saucepan, cook and stir onions and peppers in oil until tender yet crisp.
- Add beef.
- Cook until well browned, stirring occasionally.
- Drain excess fat.
- Stir in chili powder, add tomatoes, tomato sauce, ketchup, salt and black pepper
- Simmer uncovered 30 minutes, stirring occasionally.
- Add kidney beans and simmer uncovered an additional 15 minutes.
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September 29th, 2007 by alice
Tags: Casserole, Dog, Hot, Potato, Scalloped
INGREDIENTS
- 3onions, sliced thin
- 4 1/2cupspotatoes, sliced thin
- 2teaspoonssalt
- 3tablespoonsbutter
- 2tablespoonsflour
- 1teaspoonsalt
- pepper
- 1/4teaspoonpaprika
- 2cupsmilk
- 2tablespoonsparsley, minced
- 3slicescheddar cheese
DIRECTIONS
- Cook onions and potatoes in one inch of boiling watch to which the 2 tsps of salt has been added.
- After boiling 5 minutes, drain.
- Melt butter in top of double boiler.
- Stir in flour, salt, pepper, paprika and milk.
- Stirring constantly, cook until smooth and thick.
- In a 2 quart casserole, arrange 1/3 of the vegetable mixture, topped with half of the hot dogs, which have been sliced lengthwise.
- Repeat 2 more layers.
- Arrange cheese slices on top.
- Bake 45 mins 400F.
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September 29th, 2007 by alice
Tags: Cyprus, Eliopita, Flatbread, Greek, Olive, Rosemary
INGREDIENTS
- 3 1/2cupsunbleached all purpose flour, plus extra as needed
- 1tablespoonbaking powder
- 1/2teaspoonsalt
- 1/2teaspoon choppedfresh rosemary needles or1/4 teaspoondried rosemary
- 3/4cupwarm water
- 1/4cupolive oil, plus extra for coating the baking sheet and the loaf
- 1cup greenkalamata olivesor oil-cured olives, pitted
- 1mediumonion, finely chopped
- 1pinch of wholefresh rosemary needles
DIRECTIONS
- Sift the flour, baking powder, and salt into a large bowl.Stir in the chopped rosemary.Make a well in the center and add the water, the 1/4 cup oil, the olives, and onion.Stir together until fairly well mixed, then gather the mixture into a crumbly ball.
- Transfer the dough to a lightly floured surface and knead, working in extra flour as needed, until smooth and elastic and no longer sticky, 10 minutes.Form the dough into a ball, cover it with a cloth, and let it rest on the work surface until beginning to rise and starting to feel spongy, 10 to 20 minutes.
- While the dough is resting, preheat the oven to 375°FLightly coat a baking sheet with oil.
- When the dough is ready, flatten it out with your hands into a 10-inch diameter round.Transfer it to the prepared baking sheet and bake until slightly golden, 40 minutes.
- Brush the top and sides of the bread liberally with oil and sprinkle on the rosemary needles.Continue baking until quite golden, 15 to 20 minutes.Remove from the oven and cool on the baking sheet completely before serving.
- NOTES:Olive provides the acid element that is needed to activate the baking powder.
- In this recipe, the reason for sifting the flour is twofold; to ensure that there are no clumps of baking powder in the dough (the taste is not pleasant) and to lighten the flour for the weak leavening.
- VARIATIONS:Quick Olive Paximadia:Since flatbread starts out rather condensed in texture, elipita makes a fine hard rusk, especially to accompany hors d’oeuvres.
- You can top the rusks with a pile of finely chopped tomatoes, heap them with dressed sauted chickpeas, or spread them with taramasalata or other pastes.Since they are oven toasted rather than slow baked like traditional paximadia, they can be at hand quickly.
- Preheat the oven to 300°FCut Olive Flatbread into slices 1/4 to 1/2 inch wide and 3 to 4 inches long.Place the slices on a baking sheet and toast, turning once, until light golden on both sides, about 5 minutes per side.Remove, and brush one side of each slice with olive oil.Or, to keep for later, cool the rusks completely on the baking sheet and then store them in an airtight container.They will keep for up to 6 months.
- Adventures In Greek Cooking.
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