RABBIT MARINATED IN CIDER & PEPPERCORN

Moist and faintly spicy, the rabbit is garnished with buttery-tasting apple slices.

1 2lb rabbit, cut into 6 serving pieces

1 cup apple cider

2 tbsp. Dijon mustard

2 tbsp. green peppercorns

1 1/2 tbsp. chopped fresh thyme leaves plus more for garnish or 1 tsp. dried

1 tbsp. crushed peppercorns

1/2 tsp. crushed red-pepper flakes

2 tsp olive oil plus more for oiling roasting rack

1 firm apple, unpeeled

1 tbsp. fresh lemon juice

2 tsp. butter

1 tbsp. brown sugar

Place rabbit pieces in a non aluminum shallow dish. In a small bowl, whisk together cider, mustard, green peppercorns, thyme, black peppercorns and red pepper flakes and pour over the rabbit, turning to coat well. Cover and marinate in the refrigerator for 24 hours, turning occasionally.

Preheat oven to 450 degrees. Brush marinade off the rabbit pieces, reserving it. Heat oil in a nonstick skillet over medium-high heat, and sear the rabbit pieces for 1 to 2 minutes per side, or until lightly browned. Place them on a lightly oiled rack in a roasting pan. Roast for 35 to 40 minutes, basting occasionally with the reserved marinade, until the juices run clear when the rabbit is pierced with a skewer.

Meanwhile, core and slice apple into 1/2-inch slices. Toss with lemon juice. Heat butter in a nonstick skillet over medium heat. Add apples, sprinkle with brown sugar and cook for 3 to 4 minutes, or until golden, turning once. Arrange rabbit on a serving platter and garnish with apple slices and fresh thyme, if using. Serves 4.

PLATE-SIZE YEAST PANCAKES (From the Loban Family)

Here is another Tombstone Epitaph recipes from days gone by. A hearty pancake indeed. Breakfast is important. Did you eat breakfast today?

6 eggs, lightly beaten

2 pounds flour (8 cups)

1/2 gill yeast (1/4 cup)

1 teaspoon salt

Milk to make thick batter (about 6 cups)

Stir flour, yeast, salt and milk into the eggs. Drop the batter by large spoonfuls onto a hot griddle. When bubbles appear, turn the cakes. Cook until golden brown. Butter them and send them hot to the table after the family is seated. Serve with a topping such as greengage plum preserves.

These pancakes can be served for breakfast or made later in the day for serving at an afternoon tea.

When I used to make pancakes for my children, I would take a bananna and some honey or maple syrup and mix it well in a blender, then add this mixture to the pancake mix. They loved it. :)

KOLIO FOURNO (BAKED MACKEREL)

I am posting another GREEK RECIPE from the Greek Cook Book. This one is for Mackerel and it tastes so scrumptous. I had made this one time for a small get together and ended up writing the recipe down 3 times for 3 different women friends. Hope you and yours enjoy it. :0)

DONT FORGET TO JOIN MY FOOD FORUM, IT IS NEW, BUT I AM HOPING IT WILL GROW. :) IT IS CALLED RECIPES FROM THE WORLD OVER http://www.activeboard.com/forum.spark?forumID=112623

KOLIO FOURNO (BAKED MACKEREL)

3 lbs mackerel

salt & pepper to taste

1 lemon

4 tea. chopped garlic

4 tea. chopped onion

2 tbl. chopped parsley

2 tea. chopped green pepper

1 cup oil

1 lb. ripe tomatoes, peeled & strained

1/2 cup white wine

Clean & wash the fish; season with salt & pepper. Place in a pan. Squeeze the lemon over the fish, then refrigerate for 30 minutes. Sprinkle the garlic over the fish, then the onion, parsley, and green pepper. Pour the oil over it, then add the tomatoes. Bake in a preheated 250 degree oven for 15 minutes. Add the wine. Baste the fish with the pan sauce, and bake 30 minutes longer, until most of the liquid is absorbed. Serves 6

Another Greek Recipe- Psari Vrasto Me Patates (Boiled Fish with Potatoes)

Fish is very good for you, especially if you can get it fresh. Here is another Greek recipe and this one is from the book THE GREEK COOK BOOK BY SOPHIA SKOURA Translated and adapted from the Greek by Helen Georges. copyright 1974. (NOT SELLING IT, I AM KEEPING MY BOOK). But you can find one by clicking the title link above and search the books title.

PSARI VRASTO ME PATATES

3 lbs fatty fish (1 large or 2-3 small)

1 1/2 lbs small, round potatoes

2-3 onions, thickly sliced

2-3 carrots, sliced

3 stalks celery, chopped

1 cup oil

water as needed

salt & pepper to taste

1-2 lemons, juice only

Clean and peel potatoes; leave them whole. Put the potatoes, onions, carrots, and celery in a wide pot; add the oil and 1 cup water. Simmer over medium heat 30-45 minutes.

Clean the fish. Cut it into 6 portions, season with salt & pepper. When the vegtables are almost tender, add the fish to the pot, laying it on the potatoes. Add the lemon juice. Cover the pot and cook for 15-20 minutes, or until most of the liquid is absorbed but the oil remains. Serves 6.