Tortillas

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2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup shortening
1/2 cups warm water

Mix flour and salt together. Rub shortening into flour with fingertips
until mixture has a fine, even texture. Stir in water until dough forms.
Knead on a floured surface until smooth, about 2-3 minutes. Wrap in
plastic and let rest at room temperature for 20-30 minutes. Knead a few
times and divide into 8 pieces (for 10" tortillas), or 12 pieces (for 8"
tortillas). Roll each into a ball and cover with plastic to keep from
drying out. Roll each ball out on a floured surface, turning over
frequently. Stack between sheets of waxed paper.
Heat an ungreased heavy skillet over medium high heat until "a water
droplet flicked onto it dances in tiny droplets". Place a tortilla
in the pan and cook until the top is bubbly and the bottom is flecked
with brown (about 30 seconds). Turn it over and cook the other side about
20 seconds. If it puffs up during cooking, just flatten it back down with
the spatula. Cook the rest the same way. Tortillas can be refrigerated
up to 3 days or frozen up to two weeks. Reheat before using.

Authentic Greek Lamb

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Place many cloves of garlic under the skin/into the meat all around the
leg. Sprinkle lots of oregano, pepper, lots of lemon juice, and a bit of
salt on to the meat. Cover with aluminum foil & bake. The meat should
still be brown/pink when done (Approx 1.5 hrs). I like to uncover the last
1/2 hour to get a crust on the leg.

Greek Homestyle Chicken

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Ingredients:
Four pieces of boneless, skinless chicken breasts
juice of two lemons
four or five potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup of water
one head of garlic, the cloves peeled but whole
oregano, salt, and pepper to taste

Procedure:

Place chicken in a shallow baking tray.

Arrange potatoes around chicken pieces. Scatter whole peeled cloves of
garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken
and potatoes. Add water until potatoes are just about covered.

Add salt, pepper to taste. Cover chicken and pototoes with generous
amounts of oregano.

Bake at 350 degrees, until tops of chicken are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes
aren't at least half-covered with liquid, add water.

Return to oven for about 15-20 minutes. Chicken is done when both
sides a lightly browned and potatoes are soft when touched with
a fork.

Serve with a crusty bread, or with pita bread.

Souvlaki

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2 lb Lamb shoulder -OR- Sirloin tip; cut in 1 1/2" long strips
1/4 c Olive oil
3 tsp Lemon rind
2 c Red wine;dry
Sweet peppers and cherry
2 Garlic cloves; minced
tomatoes as needed
1 ts Oregano;dried

----------------------------------TZAZIKI----------------------------------
2 c Yogurt;pain 2 Garlic cloves;minced
1/2 Cucumber;English,peeled & 3 tb Olive oil
-grated 1 ts -salt

"Begin preparing the tzazik a few hours before serving. The flavours need
time to blend. Marinate the meat overnight to absorb the wine and garlic."

Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle
minced garlic and oregano. Imbed the lemon strips among the cubes of meat
and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate
12 hours or overnight. Shake or stir the mixture several times during the
marination period.
About 30 minutes before serving, drain off and discard the marinade.
Thread the chunks of meat onto long skewers, brushing with a little olive
oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's
really up to the chef.)
Over medium coals, barbeque the souvlaki until it's done the way you like
it. Serve on a bed of rice and pass the tzaziki to sppon on top. SERVES 4-6

Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it
over a bowl. Pour in the yogurt and allow it to drip for an hour or so.
After the yogurt has drained, combine it, in a small bowl, with the
cucumber and the garlic. Cover the bowl tightly with plastic wrap and
refrigerate until just before serving. While the meat is BBQing, drizzle
the olive oil over the surface, and without stirring, sprinkle on the salt.
It needs no mixing - your guest will do that when they dollop it onto their
souvlaki. MAKES: About 3 cups

DAMPER

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2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup milk (or 1/2 cup powdered milk and 1 cup water.)


preheat oven to 350 Far. (don't know how tospell the rest :)

Mix together the dry ingredients and the butter. Add the liquid and
mix well. Knead for about 5 minutes.

Shape into a flattened ball, and place on a greased and floured baking
sheet or in a greased and floured round ckae tin (he recomends the
latter, about 7 or 8 inch diameter, as it gives a better shape. Bake
for 30 minutes. Use a dutch oven if you are cooking in an open fire
(as this was originally made. Damper was traditionally cooked in the
coals of a camp fire.) use your experience as to cooking time.

Notes:
serve in moderately thick slices while still fairly hot. He's told
that golden syrup (made as a by-product of cane sugar refining) is the
traditional thing to spread on it. It goes well with jam, too.

PAVLOVA (australian meringue dessert).

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Ingredients (serves 6-8)

4 egg whits at room temperature
1 cup castor sugar (granulated)
1 tsp vinegar
1 tsp cornflour (same as cornstartch)
1 tsp vanila flavour.

preheat oven to 250 degrees F.

With an electric mixer beat the egg whites until soft peaks form
then gradually add teh sugar. Beat until firm.

Add the cornflour, vinegar and vanilla. When combined, turn out
into a flat tray that has been greased and dusted with cornflours.
Try a circular shape with slightly more mixture at the edges, so
that it may be served by placing goodies i its center
depression.

Cook in a pre-heated, cool (250 deg. f) ove for one hour. when
cooked, turn the oven off, leav eht oven door slightly ajar, and
allow to cool slowly in the oven. This slow cooling works to
prevent the loss of too much height.

Serve cold, with shipped cream and fresh fruit pieces,
strawberries and kewe for examples.

Notes:
------
Make sure that you beat teh egg-whites well, and that the sugar is fully
dissolved before going on to the next step. Over-whipping can't
hurt. The final texture should be meringue on the inside with a thin
crust on the ouside.

Moroccan Tagine

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Title: Lamb & Pear Tagine.

2 lg Onions, peeled & sliced 1 ts Cumin
1 kg Lean lamb, leg or shoulder 1 ts Ground coriander
-cut into 4cm cubes. 1 ts Ground ginger
4 Pears, peeled cored & cut 1 ts Cinnamon
-into 4cm chunks 1 ts Black pepper
1/2 c Sultanas Water, to cover the meat
1/2 c Silvered almonds Salt, to tast
1 tb Olive oil

Intro.
Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are
almost invariably made with mutton. Using lamb cuts down the cooking
time, but if you can find good hogget (older than lamb, younger than
mutton, commonly labelled "baking legs" and sold cheaply) that will do
very well.

1. In a large saucepan gently fry the onion in the olive oil until
soft, add the meat to the pan and cook until it changes color,
then add the spices. Add water to just cover the meat and salt to
taste.
Cover and simmer gently until the meat is tender, about 1 1/2 - 2
hours. (Displace the lid a little after an hour if there appears
to be too much liquid.)

2. Add the pears to the meat together with the sultanas & almonds.
Cook for a further 5 minutes or until the pears are soft.
Serve with rice.

Puerto Rican Beef Plantain Omelette

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3 very ripe plantains
Oil for frying
1 onion, chopped
1/2 green pepper, chopped
2 cloves garlic
1/2 pound ground beef <--- I usually omit.
1/4 cup tomato sauce
1 Tablespoon capers
1 Tablespoon sliced green olives (optional)
Salt and pepper
1/2 pound green beans, fresh or frozen, cut in 3-inch pieces
6 eggs
1/4 cup butter <--- I reduce this by about half

Peel the plantains, cut into 2-inch thick legthwise slices, and fry in oil
till golden brown. Remove, drain, and keep warm.

In a frying pan, saute the onion, green pepper, and garlic until soft but
not brown. Add the ground beef and fry at high heat for 3 minutes. Pour in
the tomato sauce and add the capers and olives, if desired. Cook 15
minutes over medium heat, stirring occasionally. Season with salt and
pepper to taste.

Wash the string beans and steam till tender.

Beat the eggs, adding salt and pepper to taste. Butter the sides and
bottom of a round casserole and melt the remaining butter in the bottom.

Pour in *half* of the beaten eggs and cook over medium heat for about 1
minute or until slightly set. Cover the eggs with one-third of the
plantain slices, following with layers of half the ground meat and half
the string beans. Add another layer of plantains, the remainder of the
ground beef, another layer of beans, and top with plantains. Pour the rest
of the beaten eggs over the top.

Cook over low heat for 15 minutes, uncovered, being careful not to let the
omelette burn. Then place in a preheated 350-degree oven for 10 to 15
minutes to brown the top of the pin~on. Serve with rice and beans.
Excellent for lunch.

Serves 4

Baklazhannaia Ikra

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1 large eggplant
1 cup finely chopped onions
6 tablespoons olive oil
1/2 cup finely chopped green pepper
1 teaspoon finely chopped garlic
2 large ripe tomatoes, peelec, chopped, seeded
1/2 teaspoon sugar
2 teaspoons salt
freshly ground black pepper
2-3 tablespoons black pepper
dark rye or pumperknickel bread

Preheat oven to 425 degrees. Bake the eggplant on the middle rack
for about an hour, turning it over once or twice untill it is soft and
it's skin is charred and blistered.
Meanwhile, cook the onions in 4 tablespoons of the olive oil over
moderate heat untill they are soft but not brown (6-8 mins). Stir in the
green pepper and garlic and cook, stirring occasionally, for 5 minutes
longer. With a ruber spatula, scrape the contents of the skillet into a
mixing bowl.
Remove the skin of the egplant with a sharp knife, then chop the
pulp finely, almost to a puree (it should be almost soft enough to stir
in). Add it to the mixing bowl and stir in the tomatoes, sugar, salt, and
a few grindings of black pepper. Mix together thouroughly. Heat the two
remaining tablespoons of olive oil in the skillet over moderate heat and
pour in the eggplant mixture. Bring to a boil, stirring constantly, then
turn the heat to low, cover the skillet, and simmer for an hour. Remove
the cover and cook for another half-hour, stirring from time to time,
untill all the moisture in the pan has evaporated, and the mixture is firm
enough to hold it's shape in a spoon. Stir in 2 tablespoons of lemon juice
and taste for seasoning, adding more salt, pepper, and lemon juice to
taste. Transfer the mixture to a bowl and chill, covering it with plastic
wrap, untill ready to serve. Serve on pieces of rye bread.

CHICKEN LASAGNA

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Ingredients:
------------
8 to 10 Lasagna noodles, cooked
2 Cups cooked diced chicken
2 Tblsp butter or margarine
1 medium onion, chopped
1/3 lb mushrooms, sliced
1 can (16 oz) canned tomatoes
1/2 tsp basil
1/2 tsp oregano
1/3 tsp each salt and pepper
3 Tblsp butter or margarine
3 Tblsp all-purpose flour
1 can (10 oz) chicken broth
1/2 cup half-and-half
1 cup shredded mozzarella cheese
1/2 cup ricotta cheese
parmesan cheese

Instructions:
-------------

Tomato Sauce:
-------------
1. Melt butter in skillet. Saute' onions until transparent. Add
mushrooms, basil oregano, salt and pepper. Cook for a few minutes.

2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer
while making cream sauce, adding more tomatoes if needed. Stir in
chicken.

Cream Sauce:
------------
3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2
to 3 minutes.

4. Add broth, stirring until thickened. Stir in half&half over low
heat.

Lasagna Layering:
-----------------
5. Spoon small amount of cream sauce in baking pan. Place 3 cooked
noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce.
Sprinkle each layer with cheese.

Repeat with remaining noodles and sauces. Sprinkle top with parmesan
cheese.

6. Bake at 350 F for 20 to 25 minutes.

Spaghetti Carbonara

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1/3 # diced Sizzlean*(I know, trust me)
spaghetti
1/2 c grated _fresh_ parmesan
2 eggs
2 T butter
1 T olive oil
1 clove crushed garlic
fresh ground pepper

Start your water boiling for the pasta. Melt the butter in the olive
oil and add the garlic and Sizzlean. Cook but don't brown your garlic or
bacon-stuff. Grate the parmesan. Beat together the eggs, 1/4 cup
parmesan and pepper. When the pasta is done, drain and immediately
toss in the egg mixture. (The heat of the pasta cooks the eggs as
it coats the pasta.) Drain about 1/2 of the liquid from the
bacon-stuff/garlic and add the rest to the pasta with the rest
of the parmesan, toss again. Serve with more fresh ground pepper.

This is probably enough for 4 so measure your pasta accordingly.

*The sizzlean tastes more like ham than bacon, so if you want you
can use ham.

Quick and easy. Enjoy

Pasta Chicken

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4 chicken breast - diced up into bite size pieces
1 bunch of broccoli (or 10 oz frozen chopped) - diced up into bite sized pieces
5 to 10 garlic cloves - minced or pressed
basil & oregno - to taste (aprox. 1/2 tps each)
1/2 & 1/2 - 1 med carton
4 large ripe tomatoes
1 10oz pack of small shell pasta
olive oil
grated parmesan cheese - to taste

Start water boiling for pasta and add pasta when boiling, cook until
done and then drain.

Cook broccoli (I steam fresh - or follow frozen package directions)


Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for
approx 3 minutes, add basil and oregeno, simmer again for 2 to 3 minutes.
Add 1/2 & 1/2 simmer again for 3 to 7 minutes, add pasta and parmesan
cheese, stir well and serve.

Its great served with french or garlic bread and a salad.