Recipes Included On This Page Greek Olive Bread Greek Patates (Potatoes) Green Beans in Walnut Sauce Green Grassy Cow Patties Grilled Lemon Chicken Grilled Pork Loin Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Greek Olive Bread Recipe By : Jennie Serving Size : 1 Preparation Time :0:00 Categories : Breads - Yeast Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups tepid water 2 teaspoons honey 1 tablespoon dry yeast 2 pounds whole-wheat flour 2 teaspoons sea salt 4 whole onions, -- finely chopped 20 whole olives, -- pitted 1 cup olive oil, -- divided 2 tablespoons rosemary Hand Method: Place water in a bowl and add honey, stir until dissolved. Add the yeast, set aside for 10/15 minutes until foamy. Add 6 tablespoons olive oil, mix, sift half the flour into a bowl, add the salt. Make a well in the center of the flour, add the yeast mixture, sift in the remaining flour to make a firm dough. Turn out onto a lightly floured board, knead for 10 minutes. Set aside to rise for 2-3 hours, until double in size. Add 6 tablespoons olive oil to a frying pan, heat, add onions and fry over low heat until golden, set aside. Drain olives and pat dry, finely chop. Add olives and rosemary to onion, toss together. Add to dough and knead for 1/2 min. Form into a rounded mound. Grease a baking tray with olive oil, flatten dough on the tray, cover lightly with a towel and set aside for an hour. Preheat oven to 375º, bake for 10 minutes. Reduce oven to 375º, coat bread with olive oil and bake an additional 30 minutes until golden. Mixer Method: Place water, honey and yeast in workbowl, stir until yeast is dissolved, set aside for 10/15 minutes. Add one pound of flour, a 1/4 cup at a time. Mix with paddle on slow speed until incorporated. Let this sponge work for several hours. Place 6 tablespoons olive oil in a frying pan, heat, add onions and fry over low heat until golden brown, set aside. Drain olives, pat dry and finely chop. Add olives and rosemary to onions, toss together. To the sponge add the salt, 6 tablespoons olive oil and the remaining flour in 1/4 cup increments. Add the onion mixture. Let dough rise overnight in refrigerator. Form into mounds (2 large, 3 or 4 small), place on cornmeal dusted parchment paper. Let rise. Bake on a baking stone in a preheated 400º oven for 10 minutes. Brush tops of loaves with additional olive oil, reduce heat to 375º and bake an additional 30 minutes until golden. Posted on Fare Share 10-1-98 by BarFav@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Patates (Potatoes) Recipe By : Papadakis Taverna, San Pedro, CA Serving Size : 1 Preparation Time :0:00 Categories : Potatoes Side Dishes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Pounds white potatoes -- peel and quarter 1/2 Cup yellow onions -- chopped 1/4 Cup garlic -- finely minced 1/2 Teaspoon salt 1/2 Teaspoon pepper 1/2 Teaspoon dried oregano 1/2 Teaspoon basil 1 Cup fresh lemon juice 1/2 Cup vegetable oil water -- as needed Preheat the oven to 400°. In a large baking pan place the potatoes (add enough potatoes so that they fill the pan up, 3/4" from the top). Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed. Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are remixed. Bake for another 45 minutes, or until potatoes are tender. Remove potatoes with a slotted spoon. Serve 6 to 8. Posted on FareShare 10-98 by Aleeda Crawley - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Beans in Walnut Sauce Recipe By : "Chicken in a Basket," Wisconsin Trails Mag (1988: Digest)* Serving Size : 8 Preparation Time :0:00 Categories : Green Beans/Wax Beans Menu Nuts Side Dishes Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds fresh green beans 3/4 cup scallions and green tops -- minced 3 tablespoons minced fresh parsley 4 tablespoons minced fresh dill weed or fresh thyme 3 tablespoons cider vinegar 3 ounces walnuts -- coarsely chopped 1/2 cup olive oil salt and black pepper 8 sprigs fresh herbs -- one per serving Set aside 1 tablespoon walnuts when blending the sauce and sprinkle over the green beans for a crunchy texture. Steam or gently cook beans in water until just tender and drain. In blender combine scallions, parsley, dill, vinegar, walnuts and 1/2 cup oil. Blend mixture until smooth, adding a little more oil if necessary. Season with salt and pepper, Pour over beans. Toss; chill for several hour Bring back to room temperature to serve. Serves 6 to 8. [166 cals, 15g fat] Lower fat variation: replace much of the oil with enough vegetable broth to make a sauce. - - - - - - - - - - - - - - - - - - Serving Ideas : see Menu: Glazed Chicken in a Basket NOTES : Suzanne Breckenridge. >FareShare (kitpath@earthlink.net) 10-11-98 Nutr. Assoc. : 0 0 0 0 0 0 0 0 4845 3568 * Exported from MasterCook * Green Grassy Cow Patties^ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Coconut Desserts Gelatin Holidays Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 ounce Pac lime jello 1 cup Hot water 1 cup Sweetened shredded coconut 1/2 pound Butter -- softened 2/3 cup Firmly packed brown sugar 1/4 cup Sugar 2 Eggs 2 tablespoons Milk 2 teaspoons Vanilla 1 3/4 cups Flour 1 teaspoon Baking soda 1/2 teaspoon Salt 2 1/2 cups Old fashioned oats 1 cup Chopped walnuts 1 cup Currants -----TOOLS----- 2 small Bowls lg Mixing bowl Slotted spoon Paper towels lg Spoon Cookie sheet Spatula Wire cooling rack With an adult's help, preheat oven to 375F. Mix jello and hot water in a small bowl. Stir until jello is dissolved. Add the shredded coconut, stir and set the bowl aside. Beat the butter and sugars until creamy. Add the eggs, milk and vanilla and beat again. Set aside. Combine the flour, baking soda and salt in a small bowl. Add this to the big bowl and stir well. Stir in oats, nuts and currants and mix. With a slotted spoon, separate the shredded coconut from the gelatin and set the coconut on a few paper towels to drain. Place another 2 paper towels on top of the coconut and press, squeezing out any liquid. The leftover jello is not needed. Spoon out tablespoon sized lumps of dough and place them 1-2" apart on an ungreased cookie sheet. Bake 9-10 minutes until golden brown. Allow lumps (which should now be shaped like steaming patties) to cool on cookie sheet for 1 minute. Then, put on wire racks. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 Posted on FareShare 10-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Lemon Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Grill/Outdoor Cooking Main Dishes Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 chicken breasts or leg quarters 1/4 cup lemon juice 2 tbs. mustard 1/2 tbs. parsley 1/2 tsp. dried oregano 1/4 tsp. salt 1/8 tsp. pepper Combine everything except the chicken in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for 1 - 2 hours, turning occasionally. Save the marinade and baste often with it when grilling the chicken. Serves 2. Posted on FareShare 10-2-98 by Steve Royal <sroyal@rpa.net> Steve Royal (not an expert, but a food lover and a decent cook, if it's easy) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Pork Loin Recipe By : Vicki Caparulo Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes Pork Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sorry for the lack of ingredient measurements, this recipe was given to me in CHEF SPEAK Mince garlic and toast in butter and oil, add julienned fresh sage leaves, cook for 30 seconds, add chopped toasted walnuts. Cool. Make a hole in a pork tenderloin, stuff with garlic/sage/walnut mixture. Wrap tenderloin in bacon and grill or bake until done. Using drippings, deglaze pan with beer, reduce, add more beer, reduce, add more beer and serve. Posted on FareShare 10-98 by BarFav <BarFav@aol.com> - - - - - - - - - - - - - - - - - -

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