Souvlaki Dressing

Ingredients :

1 large clove garlic, minced
1 tbs. fresh minced oregano or ? tsp. dried
1 tbs. fresh minced parsley or ? tsp. dried
1 tsp. dry mustard
? tsp. salt
1/8 tsp. fresh ground pepper
4 tbs. fresh lemon juice
1 tbs. honey
8 tbs. olive oil

Preparation :

Mix all the ingredients except the oil in a shaker or bowl. Mix until well blended. Add olive oil and mix until emulsified. Allow to sit at room temperature for at least 4 hours. Shake or spoon over your favorite salad. Will keep in the refrigerator for up to two weeks.

Grilled Japanese Chicken

Ingredients :

 4 lg chicken breasts
 1/2 c  packed brown sugar
 1/2 c  water
 1/2 c  soy sauce
 1/2 c  cooking sherry
 2 tb cooling oil
 2 ts vinegar
 1 ts ground ginger
 1    clove garlic,minced
 1 cn pineapple or 1 fresh
  -pineapple (pre; ferred)

Preparation :

Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat
dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar,
garlic and ginger in a bowl for marinade. Pour marinade over
chicken. Let sit at least one hour. Drain and reserve marinade.
Prepare fresh pineapple into spears or drain canned pineapple chunks
and string in sticks. Grill chicken on medium coals for 25 to 30
minutes, turning and basting often with reserved marinade.

You may bake chicken in oven on 400 degrees. Baste often until
browned lightly, about 30 minutes or until tender. Grill pineapple
about last 10 minutes, basting with marinade. Serve pineapple with
chicken over rice or potatoes.

General Frank's

Ingredients :

1 large bonless chicken breast
2 regular size cans Swanson's chicken broth. (low sodium)
2 cups long grain rice
1 bottle of Earp's
3 large eggs
Small quantities of assorted vegetables: (carrot, onion, petite peas, zucchini squash, broccoli, ect. for stir fried rice)
1 tsp. salt
All vegetable cooking oil
Corn starch
Red and blue Food coloring

Preparation :

Cut chicken breast into 1/2"" x 1"" strips. In a mixing bowl, combine 1 egg with a small amout of water. Place strips of the chicken breast into the egg mixture, stirring to coat evenly. Remove pieces from bowl and dredge in corn starch.

Heat a skillet along with just enough vegetable oil to fry off your chicken strips. Once heated, place strips into skillet and fry aprox. 1 minute per side or until done. Remove from skillet onto a plate and allow any excess oil to drain off. Set aside in refrigerator.

Place rice (not rinsed) into a 2 quart sauce pan (one with a good lid). Add enough chicken broth to cover the rice by 1"". Add 1 tsp. salt. If 2 cans of broth did not cover the rice by 1"" add a little water.

Bring to a boil, cover and set burner to a very low setting and cook for 20 minutes. Do NOT remove lid at any time during these 20 minutes! At 20 minutes, remove from heat.

In a mixing bowl beat well 1 egg, 2 TBS cold water and a few drops of red Food coloring. In a seperate bowl, do the same but with the blue Food coloring.

Heat a frying pan with 2 TBS. vegetable oil to medium high heat. Place in 1/3 of chopped vegetables and saute' until cooked. Add the mixture of red coloring and continue cooking until it bubbles. Now add 1/3 of the cooked rice and fold in. Place that batch of rice and vegetables on to dinner plates so as to form the first of a 3 part wedge patterns on each plate. Follow the same procedure now for the blue Food coloring mixture. Now, saute' off the remaining vegetables, add the remaining rice and complete the wedge pattern on each plate.

BBQ Biscuit Pie

Ingredients :

2 Tb Canola oil 1 lb Ground Venison
1 Small onion, diced
3/4 - 1 Cup of your favorite BBQ sauce :)
1 Can Refrigerated, uncooked biscuits
2 C Cheddar cheese

Preparation :

Brown ground venison in Canola oil with onion and season to taste. Stir in BBQ sauce until venison is evenly covered or to taste. Grease a 9 x 11 baking dish and line bottom of pan with biscuits. Pour Venison mixture over busciuts. Sprinkle cheddar cheese on top liberally and place in an oven preheated to 350o. Bake until cheese is melted and lightly browned on top.

Poulet en Papillotte - Chicken packets & mushrooms

Ingredients :

4 skinless, boneless chicken breasts 
4 pieces of Canadian Bacon, thinly sliced 
For the Duxelles
1 onion, chopped 
1 shallot, chopped 
4 oz. mushrooms 
parsley 
2 Tablespoons butter 

Preparation :

1. Sear the chicken breasts in a small amount of oil for about 2 minutes per side. Remove and keep warm. 

2. In a food processor, pur?e the onions, shallots, parsley and mushrooms. 

3. Melt the butter in a skillet and add the mushroom mixture. Saut? until all the water has evaporated. 

4. Place each chicken breast on a piece of foil. Top with 1 tablespoon of the duxelles, add a slice of bacon and then another tablespoon of the duxelles. 

5. Close foil tightly and bake for 25 minutes at 425?.

Saut?ed Chicken, served with a red and green peppe

Ingredients :

1 chicken, cut into serving pieces, skin removed 
3 Tablespoons of oil 
2 slices of bacon, diced 
3 onions, finely chopped 
1 red pepper, diced 
1 green pepper, diced 
4 tomatoes, or 1 14.5-16oz can 
2 cloves garlic 
1/3 cup chicken stock 
1 bay leaf 
1 thyme sprig 
1/2 cup cream 
2-4 dashes of Maggi seasoning 
salt/pepper 

Preparation :

1. Brown the chicken in the oil, then remove from skillet and keep warm. 

2. In the same skillet, fry the bacon, onions, garlic and peppers. Cook for a few minutes until somewhat softend. 

3. Add tomatoes, chicken stock, bak leaf, thyme and Maggi. 

4. Return the chicken to this mixture, cover and cook for 30 minutes. 

5. Remove the chicken pieces to the serving dish. Reduce the sauce slightly and add the cream and parsley.

PAELLA - Spanish Seafood Fried Rice

Ingredients :

1/3 cup of Olive Oil 
1 Small Onion, minced 
2-3 cloves of garlic, crushed 
3-5 tbsps minced fresh parsley 
1 generous pinch of saffron 
2 tbsps of chicken bullion 
3 skinless Chicken Breasts, cut in large chunks 
2 green peppers, sliced 
1 red pepper, sliced 
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch 
of it is all you need for taste but a richer color is desired) 
8 oz tomatoe sauce 
1 tsp sugar 
4 cups of rice 
7 cups of water 
salt 
1/2 lb - 1 lb shrimp, leave shell on 
1 lb scallops 

Preparation :

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.

SPANISH CHICKEN CASSEROLE

Ingredients :

3 chicken breasts 
6 corn tortillas 
1 can cream of mushroom soup 
1/2 c. chicken broth 
1/4 c. ripe olives 
1 (4 oz.) can chopped green 
chilies 
1 (4 oz.) can small mushrooms 
salt and pepper to taste 
1/2 lb. Cheddar cheese, grated 

Preparation :

Cook chicken until it comes off bone easily. Break into bite-size pieces and layer with tortillas which have been torn into strips. Combine other ingredients and pour over same. Top with cheese. Cover and bake at 300 degrees about 1 hour. Left-overs are even better when reheated. Freezes well.

SPANISH BEEF AND RICE

Ingredients :

2 lb. cubed beef steak, cut in 
small cubes 
salt and pepper to taste 
oil for browning 
1 medium onion, chopped 
1 small green pepper, chopped 
1 c. raw rice 
2 cans tomatoes 
1 tsp. prepared mustard 
1 Tbsp. Worcestershire sauce 

Preparation :

Salt and pepper meat and brown in hot oil. Remove and 
saute the onion and pepper. Mix meat, onion, pepper, rice and tomatoes; add mustard and Worcestershire sauce and more salt and pepper to suit taste. Cover and bake at 350 degrees for 1 hou.

Mousaka - Greek Traditional Oven Baked Dish

Ingredients :

Ingredients: 
1 1/2 lb. Potatoes 
1 cup Olive Oil 
1 1/2 lbs. Ground Beef 
1 fnely chopped Onion 
1 minced Garlic 
1 1/2 lb. Aubergines 
2 tablespoons Butter 
3 peeled and chopped Tomatoes 
2 teaspoons Salt 
dash of Pepper 
2 tablespoons, toasted Breadcrumbs 
3 Eggs 
Parsley 
Bechamel Sauce 
1/2 lb. Cottage Cheese 
1/2 cup Kefalotiri Cheese 

Preparation :

Cut aubergines into 1/3 inch slices. Heat oil in a large frying pan and fry aubergine slices a few at a time, until slightly browned. Do the same with the potatoes. 

Saute the meaat, onion, and garlic in the butter. Add tomatoes, salt and pepper. Cover and cook, over a low heat, for 30 minutes. Remove from heat and add breadcrumbs, 1 beaten egg and chopped parsley. 

Prepare bechamel sauce; add remaining eggs and cheeses. 

Butter a baking dish and sprinkle with breadcrumbs. Put one layer of potatoes into the baking dish. Cover with half the meat mixture. Alternate aubergine and meat mixture. Top with bechamel sauce and bak.

Cole-Slaw Salad

Ingredients :

100g white cabbage finely shredded 
25g sultanas 
1/4 tsp ground mustard 
1 carrot grated 
1 small onion finely cut 
25g cadju or peanuts 

Preparation :

Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled. Keep the shredded cabbage in a bowl of iced water till required. This will keep the cabbage crisp. Mix all the ingredients with French dressing or mayonnaise. Serve chilled.

Gharithes Me Feta

Ingredients :

2 medium, thinly sliced Onion 
1/2 cup Olive Oil 
2 lbs., peeled and coarsely chopped Tomatoes 
chopped Parsley 
2 teaspoons Salt 
1/4 teaspoon Pepper 
2 cloves Garlic 
2 lbs. raw, shelled and de-veined Shrimp 
1/2 lb. Feta Cheese 
Parsley 

Preparation :

In a frying pan saute onions in olive oil until tender. Add tomatoes, chopped parsley, salt pepper and garlic. Cover and simmer for an hour, stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fireproof dishes. Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10 to 15 minutes, or until shrimp are cooked and cheese is melted. Garnish with parsley

Shepard's Pie

Ingredients :

2 lbs Hamburger Meat (lean) Or Ground Turkey

1 med Onion

2 stalks Celery

5 cups Mashed Potatoes

1 can 12 oz Tomato Paste

12 oz Cheddar/ or American Cheese

1 tsp Garlic

1 tsp Onion Powder

1-1/2 tsp Oregano

Salt and Pepper to taste

1/4 cup wate

Preparation :

Step 1 ...Cut up your celery and onion in bite size pieces, saute in a little oil, until onion is translucent. Remove vegetables, add hamburger and cook until done. (If you are using Ground Turkey add directly to the pan of celery and onion and cook until done, no need to drain).  Drain grease and return hamburger to pan with the celery and onion. Add all your spices and 1/4 cup water. Let simmer 10 minutes. Add your tomato paste mixing well.  

Step 2 ..Instant potatoes work best with this recipe since it is a quick meal for an entire family. Make your potatoes according to the directions, approximate 5 cups. (For added flavor to your potatoes, add some onion powder, salt and pepper, or what ever spices you like. (A TBL of mayonaise will make them rich in flavor and very few know why your potatos are so great!)

In a casserole dish place the meat mixture on the bottom, cover with potatoes and top with the cheese. 

Bake on 350 degree's for 20 minutes. 

             Careful: will be hot!!

Chicken with Leek Sauce

Ingredients :

400 gr deboned breast of chicken, salt & pepper, 1 tbsp butter, 1 tbsp flour, 1 cup white wine, 1 cup chicken stock, 1 cup cream,1 tbsp dry white vermouth, 2 leeks cleaned and cut in rings, 1 finley minced onion, 1 cup roasted wallnuts. 

Preparation :

Salt and pepper chicken add flour, saute for 1 min on both sides in hot butter, add onions and leek let simmer until limp , add wine and reduce to 1/2, add stock & vermouth, let simmer for 5 min. add cream heat up and place on dish, sprinkle nuts on top.

Garlic Chicken

Ingredients :

2 chicken, 1 tbsp salt, 2 tbsp black pepper ground, 2 sticks butter, 2 whole heads garlic, peeled and chopped, 1/2 cup parsley, 1 cup white wine. 

Preparation :

cut the chicken in pieces as for frying, rub the pieces with salt and pepper, heat the butter in havey skillet and saut? the chicken. when the pieces are nearly cooked, add garlic, parsley, last the wine. cover pan and simmer slowly for 15 min. adjust seasoning, serve.

Pineapple flamb

Ingredients :

8 slices pineapple, 4 tbsp butter, 4 tbsp sugar, 3/4 cup pineapple juice, 1 tsp coffee (ground), 1/2 cup ron, 1/2 cup almonds grated and roasted.

Preparation :

Heat butter in pan, saut? pineapple both sides slightly, add juice, sugar & coffee let simmer for a minute, add ron and flamb?. place on dish & sprinkle with almonds.