Karen Mintzias 1 sm Leg of lamb

- boned, cut into 1″ pieces, - bones reserved 1 Lemon (juice only)

1/4 c Oil or butter

1 Onion; chopped

3 md Potatoes; parboiled in their

- jackets, peeled & diced 1 lg Carrot; parboiled, diced

3 c Parboiled white rice;drained

2 tb Tomato puree

1 c Feta cheese, crumbled

1/2 c Chopped fresh parsley

2 Sprigs fresh mint; chopped

1 ts Dried oregano

1 Garlic clove; sliced

1 ts Ground cinnamon

1 Orange or lemon peel

- cut into pieces Salt & freshly ground pepper 16 Commercial filo sheets

6 tb Butter (or more); melted

3 Hard-boiled eggs; quartered

On the island of Kefallinia in the Ionion Sea, the Feast Day of Analipseos (Ascension Day) is celebrated with the traditional “kreatopita” (meat-pie). This spicy pie also ushers in the beginning of Lent on the day of Apokreas. In a stock pot, cover the lamb bones with cold water. Simmer, covered for 1 hour. Strain, boil down to 1 cup, and set aside. Sprinkle the lemon juice on the lamb cubes. Heat the oil or butter in a heavy pan, add the onions and lamb, and saute the meat on all sides until the onions are soft without browning. Pour the onions, lamb, and juices into a large bowl. Add the diced potatoes and carrot, rice, tomato puree, cheese, parsley, mint, oregano, garlic, cinnamon, and fruit peel and season with salt and freshly ground pepper. Add enough reserved lamb broth for liquid while pie bakes, then mix with a wooden spoon. Butter the bottom and sides of a 9 x 12 x 3 inch pan. Spread 8 filo sheets, brushing the melted butter in between the sheets, making sure the pastry fits the sides and bottom of the pan. Pour in the filling, spreading evenly with a spatula. Place the egg quarters here and there across the top and cover with the remaining filo sheets, brushing with butter as before. Flute the edges with two fingers or a fork and brush the top with butter. Using a sharp knife, score the top 3 filo sheets into square or diamond shapes, or prick the homemade pastry with a fork. Bake for 40 to 50 minutes in moderately slow oven (325 F), raising the temperature to 350 F during the last 10 minutes. Remove from the oven and let stand on a rack for 15 minutes. Remove from the oven and let stand on a rack for 15 minutes. Cut into diamonds or squares and serve warm. From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias

1 c Lentils

1 c Onions, chopped

2 Garlic cloves, chopped

1/4 c Ghee

1 tb Berbere

1 t Ground cumin

1 tb Sweet Hungarian paprika

2 c Tomatoes, chopped

1/4 c Tomato paste

1 c Vegetable stock

1 c Green peas, fresh or frozen

Salt & pepper

Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe. Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering. When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste. Serve with Injera bread or pita bread. “Sundays at Moosewood Restaurant”

1/4 c Rice wine

2 tb Ginger root, grated fresh

2 Garlic cloves, minced

1 c Carrots, thinly sliced

1 c Broccoli stems, sliced thin

1 c Cabbage, sliced thin

2 Green onions

1/4 c Water

1/2 ts Sesame oil, dark

1/2 ts Cayenne pepper

1 tb Honey (omit if vegan)

1 ts Hoisin sauce (optional)

4 c Rice noodles, cooked

Soy sauce to taste In a wok over medium-high heat, heat rice wine or mirin until bubbling. Add ginger, garlic, carrots and broccoli. Stir-fry until carrots soften slightly, about five minutes. Add cabbage and green onions; cover and cook three minutes. With a slotted spoon, remove vegetables to a platter and set aside. Add water, sesame oil, up to 1 tsp. cayenne, honey and hoisin sauce, if desired, to wok and heat until bubbling. Add noodles and stir-fry until heated through. Add vegetables and heat through. Add soy sauce to taste. Note: The sesame oil gives this dish a great flavor, but leave it out if you can afford the few grams of fat it contributes.

2 lg Onions finely chopped

2 Carrots finely chopped

1 Celery stalk finely chopped

2 tb Olive oil

1 lg Garlic clove crushed

1 c Dried green or brown

Lentils cooked & well Drained 1/2 ts Ground cumin

1/2 ts Ground coriander

6 ts Chopped parsley

1 tb Lemon juice

Black pepper White flour 1. Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10 Mi

until Soft and Lightly Browned, Stirring from Time To Time. 2. add the Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or Puree in a Processor until the Mixture Holds Together. Season With Pepper. With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a Palet Knife. Coat the Burgers With Flour. 4. Saute the Burgers in a Little Oil until Crisp and Browned, Turning Them Over Carefully To Cook the Second Sid 5. Drain on Paper Towels and Serve Garnished With Watercress and Tomatoes.

From: garhow@hpubmaa.esr.HP.COM (Garry Howard). rfvc Digest V94 Issue #181, Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com ~–

1/2 lb Tender boneless beef, such

- as sirloin, cut crosswise - into scant 1/4 inch slices 1 1/2 tb Sesame seeds

1 lg Broccoli stalk

1/2 Yellow bellpepper, thinly sl

1/2 c Canned beef broth

2 tb Soy sauce

1 tb Ginger, peeled, minced

1 lg Garlic clove

1 ts Cornstarch

1/4 ts Dried crushed red pepper

3 tb Vegetable oil

Combine beef strips with 1-1/2 tablespoons sesame seeds in small bowl. Toss to coat well. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red pepper in small bowl until cornstarch dissolves. Heat 1-1/2 tablespoons oil in wok or heavy large skillet over high heat. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer beef to plate. Heat remaining 1-1/2 tablespoons oil in wok. Add broccoli and peppers and cover wok. Add beef and accumulated juices from plate. Simmer until sauce thickens, stirring occasionally, about 1 minute. Transfer beef mixture to platter. Sprinkle with toasted sesame seeds if desired and serve. SOURCE: January 1992, Bon Appetit. Shared by Cate Vanicek

1 1/2 lb Penne, cooked al dente

Extra virgin olive oil 1 md Onion, finely chopped

4 cl Garlic, sliced

3 c Italian tomatoes, canned,

-peeled, crushed by hand 3 tb Capers, drained

1/2 c Green olives, pitted/halved

1 1/2 ts Hot red peppers, chopped

3 Anchovy fillets, drain/chop

6 Basil leaves, fresh, whole

Parsley, fresh, chopped pn Salt Fresh ground black pepper 2/3 c Dry red wine

Pecorino Romano cheese,grate 1 c Mushrooms, fresh, sliced

6 1/2 oz Pancetta bacon, fine chop

Heat the oil in a large skillet and saute the onion until transparent. Add the garlic and saute until soft, then the pancetta and cook until bubbling and transparent. Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), pepper and wine. Simmer until the wine is reduced by half, then add the tomatoes. Cook for 10

minutes longer, add the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley. Serve immediately.

1 lb Grouper, or Cod - fresh

- or frozen 2 tb Lemon juice

1/8 ts Black pepper, cracked

—————————-SPICY MUSTARD SAUCE—————————- Non-stick spray coating 1/4 c Mayonnaise dressing -Or

-salad dressing, non-fat 2 tb Chives, finely snipped

2 tb Skim milk

1 tb Parsley, finley snipped

1 tb Capers, rinsed and drained

2 ts Dijon-style Mustard

Hot-pepper sauce, bottle Thaw fish if frozen. Cut into serving-size pieces. Sprinkle fish fillets with lemon juice and pepper. Spray unheated rack of broiler pan with non-stick coating. Place fish on rack. Broil 4 inches from heat for 4 to 6 minutes or until fish flakes easily when tested with fork.

Meanwhile, for sauce, in small mixing bowl, combine mayonnaise or salad dressing, chives, skim milk, parsley, capers, Dijon-style mustard and few dashes of hot-pepper sauce. Transfer fillets to serving plates. Spoon sauce over each serving. Set the bottle of Hot Sauce on table for use if desired.

1 large onion — chopped

2 cloves garlic — chopped

1 tablespoon butter

1 16-oz. can <A class=iAs style=”PADDING-BOTTOM: 1px; COLOR: darkgreen; BORDER-BOTTOM: darkgreen 0.1em solid; BACKGROUND-COLOR: transparent; TEXT-DECORATIO

I know not which lives more unnatural lives, obeying husbands, or commanding wives. — Benjamin Franklin

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