Greek Marinated Vegetable Salad

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1 sm Eggplant
1 md Red bell pepper
1 c Drained thawed frozen -artichoke hearts
1 c Small mushroom caps, cut -into quarters
1/4 c Water
1 tb Plus 1 ts. olive oil
1 tb Lemon juice
2 Garlic cloves, minced
1 Ts. each oregano leaves
red wine vinegar
1/4 ts Marjoram leaves
1/4 ts Thyme leaves
1/4 ts Basil leaves
1/4 ts Pepper


On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside.

Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes.

Chicken & Tomato Greek Salad

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1 cn Chunk white chicken, well -drained (10 oz)
1 cn Ready-Cut Tomatoes, well -drained
3/4 c Unpeeled, diced cucumber
1 md Zucchini, diced
1/4 c Chopped onion
10 Extra Large Black -Olives, pitted, cut in half
1/4 c Crumbled feta cheese
1/4 c White Wine -Vinegar & Herb Dressing
Romaine lettuce leaves, -chilled


Combine chicken, tomatoes, cucumber, zucchini, onion, garlic, olives and cheese in a large bowl. Add dressing and toss well. Serve on lettuce leaves.

Feta Greek Salad

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1 sm Romaine lettuce - torn into bite size pieces
3 Tomatoes; cut up
1 Onion; thinly sliced
1 Green pepper - seeded and chopped
1 Cucumber; peeled & sliced
1 c Black olives, Greek
1/2 lb Feta cheese - sliced or cut into chunks

DRESSING

1/4 c Olive oil
2 tb Vinegar
1 pinch Oregano
salt and pepper to taste


Chill all vegetables, olives and cheese. Combine dressing ingredients. When ready to serve, toss all vegetables and olives. Top with cheese and serve with dressing.

Tzatziki - Greek Cucumber & Yogurt Salad

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1 pt Plain Yogurt
1 Unpeeled cucumber, chopped -fine
1 Clove garlic, crushed
1/2 c Olive oil
Juice of 1/2 lemon
1 ts Salt
parsley


To the yogurt add the cucumber, garlic, olive oil, lemon juice, and salt. Blend well with fork. Top with parsley. Refrigerate. Serve with pita toast as first course or as a side dish during dinner.

Marinated Feta with Greek Olives Appetizer

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1 lb Feta cheese, cut into cubes
1 c Fresh black Greek olives, pitted
2 Roasted red bell peppers
1/2 c Olive oil
1 Small red onion, diced
2 ts Minced garlic
1 tb Balsamic vinegar
2 ts Fresh thyme
Salt and freshly ground black pepper
Lemon juice


Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer.

Greek-Style Garbanzo Dip

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15 1/2 oz Can garbanzo beans, drained -- & rinsed
6 tb Water
1/4 c Lemon juice
1 ts Garlic, minced
1 1/2 ts Olive oil
1/2 ts Lemon rind, grated
2 tb Parsley, chopped
3 tb Green onions, sliced
1/4 ts Oregano, dried


Blend beans, water, lemon juice & garlic in a food processor, until smooth. Transfer to a small bowl & stir in the rest of the ingredients. Cover & refrigerate until ready to serve. Use with pita bread pieces, artichokes.

Greek Spanakopita

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2 - 1 lb pkge frozen Spinach, thawed and drained well
7 Eggs
1/2 lb Feta cheese
1 lb Onion
chopped Garlic clove
minced
Salt, pepper
oregano
Olive oil
1 lb Filo dough
Butter


Squeeze remained liquid from spinach and place in large bowl, tear into small pieces. Beat eggs, crumble feta cheese, and add to spinach. Saute onion and garlic in olive oil until brown, add to spinach, season with pepper and oregano.Butter large oblong baking dish.

Place one sheet of filo in pan, and brush with melted butter. Continue until only three or four sheets of filo are left, letting the edges of the sheets hang over the sides of the pan. Pour in the filling, and fold ends of pastry over it, brushing with more butter. Then put the remaining sheets on top, brushing with butter. Cut three or four steam vent slits in the top, down to the filling. Bake at 375 for 50 min.

Greek Eggplant Appetizer

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2 md Eggplant
3 md Tomatoes, peeled & coarsely -- chopped
3 Garlic cloves
3 tb Chopped parsley
1/2 ts Oregano
1 ts Fresh mint, chopped
1 ts Salt
1/4 ts Pepper
3 tb Olive oil
5 tb Lemon juice


Cook eggplants in their skins. Peel them or scoop out the insides. Mix the pulp with the tomatoes, garlic, herbs, salt & pepper. Put into blender. Add oil a little at a time, blending at low speed. Add lemon juice & vinegar & blend at a higher speed till smooth. Serve with pita.

Saganaki - Flaming Greek Cheese

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1 lb Mozzarella cheese
2 tb Butter, melted
2 tb Brandy
1/2 Lemon


Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges; arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese.

Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices.

German Streusel Coffee Cake

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1/2 c Milk
2 tb Sugar
1/4 c Butter (or marg.)
1 ts Salt
1 pk Yeast, dry
1/4 c Water; very warm
1 Egg
2 c Flour, all-purpose; approx.
1/2 c Flour, all-purpose
1/2 c Sugar
1 ts Cinnamon, ground
1/4 c Butter (or marg.)


Scald milk; pour into large mixing bowl; add sugar, 1/4 cup butter, and 1 teaspoon salt, and cool to lukewarm. Dissolve yeast in 1/4 cup very warm water; add yeast mixture and egg to milk mixture and stir well. Add 2 to 2-1/4 cups flour gradually, beating well after each addition. Cover and let rise until doubled in bulk (about 1 hour). Spread in a greased 13x9x2" pan.

Combine 1/2 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon. With a fork or pastry blender, cut in 1/4 cup butter. Sprinkle over the mixture in pan. Let rise until doubled in bulk (30 to 45 minutes). Bake at 375F for 20 to 25 minutes.