Cheesy Ham and Asparagus Bake

INGREDIENTS

1 1/2 cups chopped cooked ham
1/2 cup chopped onion
1/4 cup chopped red bell peppers
1 (10 ounce) package frozen cut asparagus, thawed
8 eggs
2 cups milk
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
3/4 teaspoon dried tarragon
3/4 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded Cheddar cheese

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
Mix the ham, onion, red bell peppers, and asparagus in the prepared baking dish. In a large bowl, beat together the eggs, milk, flour, Parmesan, tarragon, salt, and pepper. Pour over the ham mixture.
Bake 20 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Sprinkle with Cheddar cheese. Continue baking 3 to 5 minutes, or until cheese is melted. Let stand 5 to 10 minutes before serving.

Grilled Orange Vinaigrette Chicken Salad

It has been a busy few days. My sister adopted two children on Tuesday, so we welcome Hannah 7 years old and Ashton 5 yrs old to the family. She has two other adopted children, Kaylee and Anthony. Next to be adopted is the baby, Brooklin. Brooklin is the only one Wendy has had since one month old. We are looking at adopting her next month on the 14th. So wish us all luck. I say 'we' because we all have fallen in love with the children.

This is another recipe I recieved in my email and wanted to share it with you. Hope you like it.

Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings

INGREDIENTS

1/2 cup orange juice
1/2 cup white wine vinegar
1/4 cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 1/2 tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots

DIRECTIONS
Preheat grill for medium-high heat.
In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve

ROCK BUNS

I got the Rock Buns recipe from the War recipe book also. (see previous posts) I really enjoy making recipes from this book. It sort of takes you back to this era of life that is soon fading. The war will not fade, but the domestic part of it may. Wives had to be very creative during the depression to make food tasty with what they had.

8 oz. self-rising flour or plain flour with 4 teaspoons baking powder.
1/2 teaspoon mixed spice, if desired
2 oz. margarine or cooking fat or dripping
2 oz. sugar
2 oz. mixed dried fruit, chopped if required
1 egg or 1 reconstituted dried egg
milk or milk and water to mix
2 teaspoons sugar for topping

METHOD: Sift the flour or flour and baking powder and spice. Rub in margarine, fat or drippings, add the sugar, dried fruit and the egg. Gradually add enough milk or milk and water to make a sticky consistency. Put spoonfuls on to one or two greased baking sheets. Sprinkle with the sugar and bake in a hot to very hot over for 10-12 minutes.

PATHFINDER PUDDING

Good morning, looks like Texas is going to get some more rain. :) I am beginning to feel like I am living in England. It is so weird to have so much rain. What I don't understand though, is one farmer had a corn crop, and despite all the rain, it burned up. Not literally catching on fire, it just died. In my opinion though, he should rotate that crop every 4 years to keep the ground healthy. Onions grow really good here in Texas, or maybe he can find something that grows well in our climate and grow that for the next four years to give the earth some time to revive itself. I wonder if the government is giving him money year after year for his failed crops. Every year for the last 3 years or so, his crops have been dying on him and he hasn't been able to get any corn out of it. It's always a good idea to rotate those crops farmers. :)

SUET PASTRY

6 oz. national flour

1/2 teaspoon salt

3/4 teaspoon baking powder

1 oz. suet, chopped or grated

1 1/2 oz. uncooked potato, shredded

water

FILLING

2 lb cooked parsnips, diced

4 oz. cheese, grated

1 uncooked leek, sliced

1/2 teaspoon mustard powder

pepper

1 teaspoon salt

METHOD: Mix the flour, salt and baking powder, add the suet, potato and water to bind. Roll out three-quarters of the pastry to line a 2 pint greased basin. Mix the parsnips, cheese, leek, mustard, pepper and salt together. Put into the lined basin. Roll out the remaining quarter of pastry to form a lid. Put this on to the pudding, cover with an upturned saucer or greased greaseproof paper and steam for 2 hours.

Want to know what suet is? Suet is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. It is a solid at room temperature, and melts at about 21°C (70°F). It is a saturated fat.

MARROW SURPRISE

Another recipe from We'll Eat Again by Marguerite Patten.

Marrow Surprise

1 medium marrow
8 oz. carrots, sliced
1 cup runner beans, sliced
salt

CHEESE SAUCE

1 oz. margarine
2 tbl flour
1/2 pint household milk and vegetable stock
4 oz. cheese, grated
salt & pepper

METHOD: Peel the marrow, unless garden fresh, remove the seeds and cut into large pieces. Put the carrots and beans in a saucepan of boiling salted water. Cover and cook until almost tender. Add the marrow, cook for 5 minutes. Serve with Cheese Sauce.

Melt the margarine in a saucepan, blend in the flour, cook for a few minutes, add the milk and vegetable stock to make a thick sauce, stir until smooth, add the grated cheese and seasoning. Pour the sauce over the marrow, carrots and beans. Brown under the grill. Serve with potatoes.

I know about the marrow in bones, but wasn't sure what they meant by marrow in this recipe so I had to do some research on it, to find out what it is. What I have found out about it is, sometimes marrow from the bones come out into the sauce to add flavor. There is also a spoon you can use to extract the marrow that is still in the cooked bone to add to the sauce. It is a long skinny spoon that can fit into the hole of the bone to get all the marrow out. I have seen these spoons but have no clue about the name of them, or where you can get one. Now I want one. I usually break my bones and cook them in the juice longer then take toothpicks and scrape the marrow out of the bones that way.

Another thing I wanted to know about this recipe was the runner beans and what are they. Here is what I found on the runner bean in the wikipedia:

This photo is of a scarlet runner bean.

The runner bean (Phaseolus coccineus, Fabaceae) is often called the scarlet runner bean since most varieties have red flowers and multicolored seeds, though some have white flowers and white seeds. It differs from the common bean in several respects: the cotyledons stay in the ground during germination, and the plant is a perennial with tuberous roots (though it is usually treated as an annual).
The green pods are edible whole but in some varieties (the scarlet runner) tend to become fibrous early, and only the seeds within are eaten. The seeds can be used fresh or as dried beans. The starchy roots are still eaten by Central American Indians. The scarlet runner is widely grown for its attractive flowers by people who would never think of eating it.
Runner beans contain traces of a poisonous lectin Phytohaemagglutinin and hence must be thoroughly cooked before consumption.[1]

The flower of a scarlet runner bean
This species originated from the mountains of Central America.
Phaseolus coccineus subsp. darwinianus is a cultivated subspecies of P. coccineus, it is commonly referred to as the Botil bean in Mexico.

[edit] Varieties
Scarlet Runner
Aztec Half-Runner, also called "Potato bean"
White Dutch Runner
Case Knife
Black Runner
Painted Lady
Hammond's Dwarf
Lady Di
Pickwick Dwarf
Riley
Scarlet Emperor
Sun Bright
White Lady
Wisley Magic
Retrieved from "http://en.wikipedia.org/wiki/Runner_bean"

LANCASHIRE HOT POT

This recipe I got from a highly sought out book called We'll Eat Again A collection of recipes from the war years Selected by Marguerite Patten. I found my book on eBay but it took a while for someone to list it. They have one here if your interested in purchasing one :

http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=0600602567

3/4 lb. meat

2 carrots, sliced

1 onion or leek, if possible, sliced

3 lb potatoes, peeled and sliced

1 dessertspoon fat from the meat or dripping

1/2 pint vegetable stock

1 dessertspoon flour

pepper and salt

METHOD: Cut up meat into small pieces and place in a fireproof dish or casserole. Add sliced carrots and onion or leek, and pepper and salt. Add sliced carrots and onions or leek, and pepper and salt. Add half the potatoes. Instead of slicing potatoes crack off lumps with a knife. Place the fat from the meat or the dripping on top. Put in a moderate oven with lid on for half an hour. Take out, add stock, blend 1 dessertspoon flour in a little water, pour into casserole. Add remainder of potatoes and sprinkle with salt and pepper. Cook in a moderate oven. Remove the lid for the last 20 minutes and cook until the potatoes are brown.

NEW ORLEANS MUFFALETTA

This recipe is from the 8/4/1998 issue of Family Circle.

1 jar (4 3/4 ounces) pimiento-stuffed olives, drained & chopped

1 large tomato, seeded & chopped

1 rib celery, diced

2 cloves garlic, finely chopped

1 tablespoon red-wine vinegar

1/2 teaspoon Italian seasoning

1/4 teaspoon salt

1/8 teaspoon black pepper

1/3 cup olive oil

1 medium-size round Italian bread (about 9 inches in diameter, 1 1/4 pounds), cut horizontally in half

1/4 pound each sliced Genoa salami, sliced provolone cheese, sliced spicey Italian ham, sliced mozzarella

1. Mix olives, tomato, celery and garlic in bowl. Whisk vinegar, seasoning, salt, pepper and oil in another bowl. Add to olive mixture. Refrigerate at least 1 hour.


2. Spoon 1 cup olive mixture over bottom half of bread. Layer on salami, provolone, ham and mozzarella. To with remaining olive mixture. Cover with bread top. Wrap loaf in plastic; place on baking sheet. weight with heavy pot Let stand at room temperature 1 hour. Cut in 8 wedges.

SALSA CHICKEN

Ahhhh, my i.s.p has been down for a day or so. Just got back from Austin, Texas and dropping the grand babies and my daughter off at the airport for a trip to South Carolina to see my daughters biological father. Laila, my oldest grand daughter who is 3 yrs old had been SO excited about flying on a big airplane, then when they started to go through the metal detectors, started crying for 'Grandma to come on the plane to.' It broke my heart to see her cry for me. I had to explain I couldn't fly with them this time as I had no ticket, but Grandma would be here when they came back. So she left looking over her shoulder, holding her Mommy's hand, and Laila's arm stretched behind her, crying for Grandma. *tears*. Lordy, Lordy, Lordy.

If you like Spices and Seafood, McCormicks has a great book for sale Called Mccormick & Schmick's Seafood Restaurant Cookbook HERE: http://www.discountbeautyproductgiftwagon.com/shop/amazon_products_feed.cgi?Operation=ItemLookup&ItemId=0974568651

If you are a lover of seafood this is the book for you. Absolutely brimming over with detailed information about seafood, how to cook it, keep yourself safe eating it and just plain enjoying it. Chef King shares with the reader his recipes of seafood that are used in the famous "McCormick & Schmick's Seafood Restaurants," perhaps now you can enjoy these delicious meals at home. We are given many recipes such as, Seafood Cocktails, Spenger's Fish Tacos, Apple Halibut and Grilled Rainbow Trout

1 lb. boneless, skinless chicken breasts, cut in strips

2 tbsp. oil

1 pkg. (1.25 oz.) McCormick Original Taco Seasoning

1 can (14 1/2 oz.) diced tomatoes

1/3 cup apricot or peach preserves

DIRECTIONS:

1. Empty Taco Seasoning on a plate or into a plastic bag. Add chicken strips and toss to coat.



2. In a large skillet, heat oil over medium heat. Add chicken and saute 5-7 min. or until done.



3. Stir in tomato & preserves. Cover & simmer 10 min.

Side Dishes: cooked white rice, yellow squash.

I got this recipe off a free recipe card at the store where the spices were. A McCormick spice recipe and it is dated 2002. Enjoy.

HAWAIIAN CHICKEN WINGS

I love hot wings. I usually make my own hot wings here at the house and I use half flour and half cornmeal and then fry them. Once they are cooked, I put them in a big plastic bowl and dump Louisiana hot sauce on them, put on the lid, and shake em up.....oh they are good. This one below is also good.

4 pounds whole chicken wings

1 cup all purpose flour

1 1/2 teaspoons salt

Oil for deep frying

1/3 cup sugar

1/4 cup soy sauce

1 clove garlic, minced

1 green onion, thinly sliced

1 teaspoon finely chopped jalapeno pepper

Cut chicken wings into three sections; discard wing tips. In a large plastic bag, or shallow bowl, combine flour and salt. Add wings in small batches; toss to coat. In an electric skillet or deep-fat fryer, heat oil to 350 degrees. Fry wings, a few at a time, until juices run clear, about 9 minutes. Drain on paper towels. In a bowl, combine sugar, soy sauce, garlic, onion and jalapeno. Dip fried wings in sauce; serve immediately.

Toddler with Fork through nose.

I had to post this picture as it was sort of horrible. Don't let your children run through-out the house with a fork in hand, as these things can happen.

HAMBURGER FRY PAN SUPPER

I sort of always wonder why they call hamburger [HAMburger] but there is no ham in it! hmmm have to ponder that one. This is going to be quick as I have to accompany my sister to Victoria, Texas to pick up a new mattress for her bed.

1 pound ground beef
1 medium onion, chopped
2 medium unpeeled red potatoes, julienned
2 cups shredded cabbage
2 cups thinly sliced celery
1/2 cup water
Salt & Pepper to taste

In a large skillet, brown beef and onion; drain. Add remaining ingredients. Cover and simmer for 20 minutes or until vegetables are tender, stirring occasionally. Makes 6 servings.

ROASTED RED POTATOES

Well, today is my daughters last day of finals at College. She already has a job waiting for her starting out at 16.50 per hour. She will be doing wound care. I met a wound care nurse one time and they said that the profession was in high demand. My heart is a little heavy as her job is in another town and she will be saving her money so her and my grand babies can move. *sobbing* I am happy yet aching in my heart at the same time. I have the feeling I got when the twin towers were hit. It was a feeling of immense sorrow and pain that I can not explain.

This recipe I got from the magazine Taste of Home's Quick Cooking issued in 1998. This recipe has a note that reads: "These tender, tasty potatoes are so simple to make, " confirms Kitty Hernandez of Chicago, Illinois. "There's no need to peel them-just slice, season and bake."

1pound small red potatoes

1 tablespoon olive or vegetable oil

1/2 teaspoon salt

1/8 teaspoon pepper

2 tablespoons grated Parmesan Cheese

Cut the potatoes into 1/4 in thick slices; toss with oil. Place in a single layer in a greased 13-in X 9-in. X 2-in. baking pan. Sprinkle with salt, pepper and Parmesan cheese. Cover tightly with foil. Bake at 350 degrees for 40 minutes or until tender. Makes about 4 servings.

CHEDDAR PEAR PIE

I saw this recipe in the June/July 1998 issue of Taste of Home magazine and thought "How original" and had to keep the magazine. You can just imagine the collection of magazines I have at home as well as books. The recipe was a Grand Prize to Cynthia LaBree of Elmer, New Jersey.

She wrote this for the magazine:

"I take this pie to lots of different gatherings, and I make sure to have copies of the recipe with me since people always ask for it. It's amusing to see some folks puzzling over what's in the filling- they expect apples but love the subtle sweetness of the pears".

4 large ripe pears, peeled and thinly sliced

1/3 cup sugar

1 tablespoon cornstarch

1/8 teaspoon salt

1 unbaked pastry shell (9 inches)

TOPPING:

1/2 cup shredded cheddar cheese

1/2 cup all-purpose flour

1/4 cup butter or margarine, melted

1/4 cup sugar

1/4 teaspoon salt

In a bowl, combine pears, sugar, cornstarch and salt. Pour into pastry shell. Combine topping ingredients until crumbly; sprinkle over filling. Bake at 425 degrees F. for 25-35 minutes or until crust is golden and cheese is melted. Cool on a wire rack for 10 minutes. Serve warm. Store in refrigerator. Yield: 6-8 servings.

KENTUCKY BURGOO RECIPE

Here is another recipe from the 1976 cookbook made out some kind of construction paper. This Kentucky Burgoo recipe was donated by Mrs. Glenn Snodgrass (Tea-Timers H.D. Club) in Tom Green county's Home Demonstration Club. I will type it exactly as written back then. Not sure of original writing though.

600 pounds lean soup meat (no fat, no bones)

200 pounds fat hens

2000 pounds potatoes, peeled and diced

200 pounds onions

5 bushels of cabbage, chopped

60 ten-pound cans of tomatoes

24 ten pound cans puree of tomatoes

24 ten pound cans of carrots

18 ten pound cans of corn

Red pepper and salt to taste

Worcestershire. Tabasco, or A#1 Sauce to season.

Mix the ingredients, a little at a time and cook outdoors in huge iron kettles over wood fires from 15 to 20 hours. Use squirrels in season one dozen squirrels to each 100 gallons. "Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous cauldron, over which, at the exact moment, a rabbit's foot at the end of a yarn string is properly waved by a colored preacher, whose salary had been paid to date. These are the good omens by which the burgoo is fortified".

"Kentucky Burgoo" is the celebrated stew which is served in Kentucky on Derby Day, at Political Rallies, Horse Sales and at other outdoor events. This recipe is from a handwritten copy by Mr. J.T. Looney, of Lexington. Mr. Looney is Kentucky's most famous Burgoo-maker and it was for him that Mr. E.R. Bradley named his Kentucky Derby winner "Burgoo King". Mr. Looney uses a sauce of his own in the preparation of this truly-amazing concoction.

Mr. Looney is invited to all parts of the country to prepare Burgoo for large gatherings. This is not a dish to be attempted by an amateur though it can be prepared in smaller quantities.

It is a very picturesque sight to see Mr. Looney, aided by many negro assistants, preparing this dish over open fires and huge kettles which are kept simmering all night.

GREEN TOMATO PICKLES (B&B RELISH)

Here is another recipe from the handmade cookbook from Tom Green County's Home Demonstration. This one was in the book and submitted for the book by Mrs. Neil Hill (Tea-Timers H.D. Club) She states "This was my mother's, Mrs. R.T. Westbrook".

1 1/2 gallon chopped green tomatoes

3 quarts chopped onions

1 pint chopped bell peppers

1 pint chopped hot peppers (or less, to taste)

3/4 cup salt

8 cups sugar

1/2 gallon vinegar

Chop tomatoes first in enamel pan. Pour salt over and let stand while preparing other vegetables. When everything is chopped pour briney water off tomatoes and add all ingredients together and simmer slow until pepper and tomatoes are tender and change color. Do not overcook. Do not boil. Pack in hot sterilized jars. Makes 14 to 16 pints.

CHOW CHOW

I found one of my old cookbooks that I had collected from August 5, 1992. That's when I got the book. It was made in 1976. It is called Recipes of Days Gone by, by The Home Demonstration Clubs of Tom Green County. The recipe is below, and called 'Chow Chow'. Tom Green County is in Texas. The little book is made of construction paper, I think it may be pink, but it is faded from the years. I will put the chow chow recipe here for you.

CHOW CHOW submitted to the Home Demonstration Club cook book by Mrs. L. I. Brooks then below that it has Sykes H.D. Club. Her comment is " This was given to my mother, Mrs. O. T. Burton, by my daddy's aunt when my parents were married, well over 50 years ago".

1 gallon green tomatoes
2 pounds cabbage
6 green peppers
6 medium onions
1/2 cup salt
1 pint to 1 quart vinegar (to taste)
2 cups sugar
1 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon

Grind all vegetables through food chopper, using coarse blade. Sprinkle then with salt. Mix well and let stand at least an hour, then put in sock and let drip overnight. Put in pan to cook, using vinegar, sugar, pepper and spices. Cook until done, about 2 1/2 to 3 hours. Will loose its green color and look light. Seal while hot. In cooking , keep liquid enough so as not to be dry, if necessary add water. Have it sour enough not to mold, not sweet, but sharp.

DOLMATHES YALANTZI ( STUFFED GRAPE LEAVES )

If you like Greek recipes, I think you should try this one. It is different and sounds lovely. After I post the recipe, I will also post a glossary of Greek cooking terminology to help you out or to add to your cookbook.

1- 1 1/2 pounds tender grape-vine leaves

1 1/2 pounds onions

1 cup oil

1 1/4 cups raw rice

1/2 cup chopped parsley

2 tablespoons chopped dill

1/2 teaspoon chopped fresh mint leaves

Salt & pepper to taste

1 Lemon, juice only

water as needed

lemon wedges (optional)

pine nuts (optional)

raisins (optional)

If possible, buy the prepared grapevines leaves, wash them in clear cold water before using. If you are using fresh leaves, tenderize them first, as follows:

Cut the stems from the leaves with a sharp knife or scissors. Was the leaves thoroughly, then throw them into a pot of rapidly boiling water. boil for about 2 to 3 minutes, or until the leaves soften. Remove from the water and spread on a platter or tabletop.

To prepare the filling, peel and chop the onions. Put in a strainer and run cold water through them; drain. Saute in the oil to a very light golden color. Add the rice; brown lightly. Add 1 1/2 to 2 cups water, and the parsley, dill, mint leaves, salt, and pepper. Cook for 5 - 7 minutes, until the rice absorbs the liquid but is only half cooked (watch it carefully so it does not stick to the pot).

When filling the leaves, keep the shiny side of the leaf on the outside. Put 1 teaspoonful of filling in the center of the leaf and fold the sides up over it, covering it, then roll it up like a cigar. Lay the stuffed leaves on a pot (open side down so they do not swell open) in even, tight rows. When one layer is completed, make a second layer on top of the first, or a third layer, if necessary. Lay a plate directly on the top layer of dolmathes. Add enough water to the pot to half cover the stuffed leaves, and add the lemon juice. Cover the pot; cook until the liquid has been absorbed and only a slight amount of oil remains (this should take about 45 minutes). Serves 6 to 8.

NOTE: Although these are usually served cold with wedges of lemon, they can also be served hot with Avgolemono Sauce. During the cooking, you may add pine nuts, and/or raisins.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

GREEK COOKING GLOSSARY

• Avgolemono - The best-known Greek sauce. Made of eggs and lemon juice, and used to flavor soups, meats, and vegetables.


• Baklava - A favorite Greek pastry. Crisp phyllo pastry filled with nuts and dripping with honey syrup.


• Bourekia - Meats or vegetables wrapped in phyllo pastry. Smaller versions are called bourekakia.


• Copenhagen - A dessert named in honor of King George I of Greece, who had been a Danish prince.


• Dolmathes - Stuffed grape leaves. Filled with either meat or rice and served hot or cold, with or without avgolemono.


• Feta - Best known of the Greek cheeses. Made of goats' milk.


• Fide (Fidelo) - A very fine egg noodle. Sold here a fidelo, fidilini, etc.


• Floyeres - Phyllo pastry having a long, flutelike shape.


• Giouvetsi - Greek casserole.


• Clyko - The word means "sweet" and is used to refer to spoon sweets.


• Grapevine leaves - Used for preparing dolmathes. Sold in this country in jars, already prepared for use, just rinse before using.


• Halvah - Dessert made with farina.


• Imam baldi - A real treat of eggplant and trimmings. Legend has it that in imam (high priest) fainted in delight when served this. Other legends say he fainted at the cost of the amount of oil used.


• Kasseri - a firm table cheese. Used as a grating cheese. You may substitute Parmesan or Romano cheeses, but these have a stronger flavor.


• Kataife - Available in Greek pastry or specialty shops. Some people substitute shredded wheat for it with fairly good results.


• Kefalotiri - A hard cheese very similar to Parmesan.


• Kimino - Cumin seed. Not too well known but easily available in this country. You will find many uses for its unusual flavor.


• Lathera - Foods braised in oil, and served in the same oil.


• Mahlepi - An unusual spice. Must be ground before using. Found in specialty shops.


• Mastiha -A mild cheese similar to cottage and ricotta cheeses.


• Mortadella - A salami.


• Ouzo - A clear liquor flavored with aniseed. Very potent - few can drink it straight. Mix with cold water and it becomes cloudy.


• Pantespani - Greek sponge cake.


• Pastes Sardelis - Salt-packed anchovies, served cleaned, and with oil and vinegar.


• Paximadia - Biscuits served with coffee or tea.


• Phyllo - a strudel-like pastry dough available in specialty shops.


• Pilafi - Cooked rice.


• Renga - Smoked herring.


• Retsina - National wine of Greece. Resinated drinks are quite unusual and one must acquire a taste for them. Don't feel bad if you cannot.


• Rizi - Raw rice.


• Skordalia - Famous Greek garlic sauce. Very, very powerful. Not to be eaten before a theatre engagement or any social event - unless everyone else has eaten it, too.


• Tarama - Carp roe.


• Trahana - A homemade noodle used in soups and stews. Now available commercially in specialty shops. Substitute semolina if trahana is unobtainable.


• Vissino - Sour cherries in a delicious preserve.


• Vissinada - Sour-cherry preserves mixed with iced water for a cool summer drink.


• Zampon - Ham.

Cooking Terms

I thought this might be handy for some folks. Found these cooking terms in the cook book '100 Years of Recipes and Remembrances'.

• Au gratin: Topped with crumbs and/or cheese and browned in oven or under broiler.
• Au jus: Served in its own juices.
• Baste: To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying.
• Bisque: A thick cream soup.
• Blanch: To immerse in rapidly boiling water and allow to cook slightly.
• Cream: To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
• Crimp: To seal the edges of a two-crust pie together by pinching them at intervals with the fingers or by pressing them together with tines of a fork.
• Crudites: An assortment of raw vegetables that is served as an hors d'oeuvre, often accompanied by a dip.
• Degrease: To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.
• Dredge: To coat lightly with flour, cornmeal, etc.
• Entree: The main course.
• Fold: To incorporate a delicate substance, such as whipped cream or beaten egg whites, into another substance without releasing air bubbles. A spatula is used to gently bring part of the mixture from the bottom of the bowl to the top. The process is repeated, while slowly rotating the bowl, until the ingredients are thoroughly blended.
• Glaze: To cover with a glossy coating, such as melted and somewhat diluted jelly for fruit desserts.
• Julienne: To cut vegetables, fruits, or cheeses into match-shaped slivers.
• Marinate: To allow food to stand in liquid in order to tenderize or to add flavor.
• Meuniere: Dredge with flour and sauteed in butter.
• Mince: To chop food into very small pieces.
• Parboil: To boil until partially cooked; to blanch. Usually final cooking in a seasoned sauce follow this procedure.
• Pare: To remove the outermost skin of a fruit or vegetable.
• Poach: To cook gently in hot liquid kept just below the boiling point.
• Puree: To mash foods by hand by rubbing through a sieve or food mill, or by whirling in a blender or food processor until perfectly smooth.
• Refresh: To run cold water over food that has been parboiled in order to stop the cooking process quickly.
• Saute: To cook and/or brown food in a small quantity of hot shortening.
• Scald: To heat to just below the boiling point, when tiny bubbles appear at the edge of the saucepan.
• Simmer: To cook in liquid just below the boiling point. The surface of the liquid should be barely moving, broken from time to time by slowly rising bubbles.
• Steep: To let food stand in hot liquid in order to extract or to enhance flavor, like tea in hot water or poached fruit in sugar syrup.
• Toss: To combine ingredients with a repeated lifting motion.
• Whip: To beat rapidly in order to incorporate air and produce expansion, as in heavy cream or egg whites.