Baked Shrimp With Feta Cheese -- Gharithes Me Feta

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Baked Shrimp With Feta Cheese -- 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

Method:
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.

Cole-Slaw Salad

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Cole-Slaw Salad (Coleslow Cole Slow)

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

Method
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.

Mousaka - Greek Traditional Oven Baked Dish

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Mousaka - Greek Traditional Oven Baked Dish

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

Method:
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 bake.

SPANISH BEEF AND RICE

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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

Method:
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 hour.

SPANISH CHICKEN CASSEROLE

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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

Method:
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.

PAELLA

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PAELLA - Spanish Seafood Fried Rice

serves 6

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

Method:
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.

Sautéed Chicken, served with a red and green peppe

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Sautéed Chicken, served with a red and green pepper sauce

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

Method:
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.

To serve:
Spoon the vegetables over the chicken and serve. Rice makes a good accompaniment.