Greek Meat Patties
2 pounds ground or minced Beef or Pork
2 white bread slices (soaked in water for 10 minutes)
Lemon (To garnish)
1 tablespoon fresh mint, minced
1 medium Onion, minced or grated
1 tablespoon fresh minced oregano
1 bunch fresh parsley, chopped
Salt and pepper to taste
2 tablespoons fresh minced thyme
Squeeze excess moisture from the bread and discard
crusts. In a bowl, mix together all the ingredients by hand
or with a large wooden spoon. Allow to rest a half an hour
before working with it. Make the mixture into large flat
(thin) burgers and grill about 3 minutes on each side.
grill, approximately 3-5 minutes on each side til done,
but still moist. Don't let them dry out or become dark.
Serve on a platter with wedges of lemon.
Greek Green Beans Braised With Mint and Potatoes
3 tb Olive oil & margarine, mixed
1 c Tomato juice or sauce
1 lb Fresh green beans- trimmed, cut
1 tb Chopped fresh parsley, opt.
2 md Potatoes; peeled
Salt & freshly ground pepper
Chopped fresh mint
Heat the fat in an enameled pan and mix in the tomato juice or sauce.
Add the green beans and parsley to the pan with enough water to
almost cover. Tuck the potato slices in between, partially cover the
pan, and simmer for 25 minutes, the stir and season with salt,
pepper, and 2 tablespoons chopped mint. Cook uncovered until the
beans and potatoes are fork tender, about 10 more minutes. If the
sauce has not thickened, pour it into a small pan, and boil down to
one cup, then combine with the beans and potatoes in a warm serving
bowl. Sprinkle with a little additional fresh mint and serve warm.
3-1/4 to 3-3/4 cups all-purpose flour
1 package active dry yeast
2 tablespoons snipped fresh chives or 1 tablespoon dried chives
1 medium cucumber, peeled and cut up (1-1/2 cups)
1 teaspoon snipped fresh dill or 1/2 teaspoon dried dillweed
1/2 cup dairy sour cream
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
In a large mixing bowl combine 1-1/4 cups of the flour, yeast,
chives, and dill. In a food processor bowl, process cucumber until
smooth (there should be 3/4 cup).
In a saucepan heat and stir cucumber puree, sour cream, water, sugar,
and salt until warm (120 degree F. to 130 degree F--mixture will look curdled.)
Add to flour mixture.
Beat with an electric mixer on low to medium speed for 30 seconds,
scraping bowl. Beat on high speed for 3 minutes more.
Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the
remaining flour to make a moderately stiff dough that is smooth and
elastic (6 to 8 minutes). Shape into a ball. Place in a lightly greased
bowl; turn once to grease surface. Cover; let rise in a warm place
until double (about 45 minutes).
Punch dough down. Turn out onto a lightly floured surface.
Cover; let rest 10 minutes. Divide into 12 pieces.
Shape each piece into a ball; arrange in a greased 13x9x2-inch
baking pan, allowing space between each ball.
Cover; let rise in a warm place until nearly double (about 30 minutes).
Bake in a 350 degree F oven for 20 to 25 minutes or until light brown.
Serve warm or cool. Makes 12 rolls.
1 (10 inch) angel food cake
1 (8 ounce) package cream cheese
1 c milk
1 (16 ounce) package frozen whipped topping, thawed
1 (21 ounce) can blueberry pie filling or other fruit filling or 2 c pudding-any flavor
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
Break angel food cake into small pieces, and
spread into the bottom of a 9 x 13 inch baking
dish. Mix together confectioners' sugar, cream cheese,
vanilla, and milk until smooth. Fold in whipped
topping. Pour over cake pieces.
Pour blueberries, other fruit, or pudding
over all. Chill for 4 hours or overnight.