Recipes Included On This Page Greek Popcorn Grilled Eggplant, Tomato and Feta Stacks - 8 pts Grilled Surf'n Turf Kabobs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Greek Popcorn Recipe By : Gregory's Pita Pocket Full of Simple Greek Recipes Serving Size : 6 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unpopped popcorn 1/2 cup shredded Greek feta cheese 1/2 cup shredded Greek kasseri cheese 1 tablespoon oregano 1 tablespoon basil 1/2 cup butter Pop the popcorn in a hot air popper. Put 1/4 of the popcorn in a large bowl. Sprinkle the feta, kasseri, oregano, basil and butter over the popcorn. Repeat for the remaining quarters. By seasoning every quarter at a time, it keeps the wonderful Greek seasoning taste through the whole batch of Greek popcorn. Serves 6. Cuisine : "Greek" From "Gregory's Pita Pocket Full of Simple Greek Recipes" (Publish America, $12.98). Contributed to the FareShare Gazette by Chupababi; 19 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 140 Calories; 15g Fat (96.4% calories from fat); trace Protein; 1g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 156mg Sodium. Exchanges: 0 Grain(Starch); 3 Fat. * Exported from MasterCook * Grilled Eggplant, Tomato and Feta Stacks - 8 pts Recipe By : Michael J. Rosen: "Cooking from the Heart" Serving Size : 4 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons red wine vinegar 2 teaspoons minced fresh rosemary Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil -- plus 2 tablespoons extra-virgin olive oil 1 medium eggplant -- (1 pound) 2 medium tomatoes -- (3/4 pound) 1/4 pound feta cheese -- crumbled Kalamata olives -- chopped, pitted (optional) Prepare a gas grill so the temperature on one side is hot and the other is just medium-low. Whisk together the vinegar, rosemary and salt and pepper to taste. Slowly whisk in the olive oil. Peel eggplant and cut crosswise into 1/3-inch slices (12 slices total). Cut tomatoes crosswise into 1/3-inch slices (8 slices total). Place vegetables on a tray and brush generously with dressing. On grill's hot side, grill eggplant until just cooked through, 2 to 3 minutes per side, brushing with more of the dressing. Grill tomato slices for 1 minute per side. Arrange 4 stacks of vegetables on the cooler side of the grill: Start with the eggplant, add a slice of tomato, then some crumbled cheese. Repeat. Top each stack with a third slice of eggplant. Cover the grill and cook the stacks for 3 to 5 more minutes or until the feta melts. Sprinkle with olives if desired. Serve immediately. Serves 4. Source : "Detroit News, August 12, 2004" S(Formatted by Chupa): "10.17.04" Michael J. Rosen: "Cooking from the Heart" (Broadway Books, $29.95) Contributed to the FareShare Gazette by Chupababi; 20 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 298 Calories; 27g Fat (77.6% calories from fat); 6g Protein; 12g Carbohydrate; 4g Dietary Fiber; 25mg Cholesterol; 326mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 5 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Grilled Surf'n Turf Kabobs Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 medium raw shrimp 3/4 pound beef sirloin -- 1 inch thick cut into 1-inch cubes 1/2 medium red bell pepper -- cut into 12 pieces 1/2 medium green pepper -- cut into 12 pieces 4 large mushrooms -- your choice cut into 12 pieces 2/3 cup Kikkoman Toasted Sesame Quick And Easy Marinade 8 twelve-inch metal or bamboo skewers [if using bamboo, soak for at least 1/2 hour submerged in water] 8 cherry tomatoes Leave shells on tails; peel and devein shrimp. Place shrimp in large plastic food Zip-Loc bag with the cubed steak, bell peppers, mushrooms; pour in quick and easy marinade. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Marinate 20 minutes, turning bag over once. Thread each skewer alternately with vegetables, beef and shrimp, leaving space between the pieces. Skewer tomato at end of each kabob. Grill or broil kabobs 2 to 3 minutes on each side or, until shrimp turn pink. Serve still on skewer on a bed of shredded lettuce with French fried potatoes, onion rings and garlic bread. Serve salad dressings so people can lift their kabobs off lettuce and eat as salad. Contributed to the FareShare Gazette by Pat; 29 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 6g Fat (57.4% calories from fat); 8g Protein; 2g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 24mg Sodium. Exchanges: 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

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