Kourambiethes

• Ingredients
  
• 1 lb. sweet butter
  
• 2 boxes of confectioner's sugar
  
• 1 egg yolk
  
• 1 tsp. vanilla
  
• 1/4 tsp. baking powder
  
• 4-5 cups of flour, sifted
  
• Whole cloves
  

• Directions
  
• Soften butter and whip in mixer for 15 minutes.
  
• Add 1/4 cup of confectioner's sugar and cream well with butter.
  
• Add egg yolk, vanilla and baking powder and mix well.
  
• In small amounts, add flour until mixer can not be used.
  
• Continue adding dough and mixing by hand until dough reaches correct consistency for rolling into smooth balls or crescents.
  
• Place whole clove in center of each cookie.
  
• Bake 15 minutes at 350 degrees or until light, sandy color.
  
• Place on cake rack and sift confectioner's sugar to cover completely.
  
• Cool and serve.
  
  

Pastitsio

• Ingredients
  
• 8 oz.can of tomato sauce
  
• 2 lb. ground beef, 1-1/2 stick butter
  
• 1 onion, 1 clove of garlic,
  
• 1 tsp. cinnamon, 1/2 tsp. nutmeg
  
• 1 Tbsp. parsley
  
• 1/2 cup of white wine
  
• 3 eggs, grated cheese
  
• Salt to taste, pinch of pepper
  
• 1 lb. macaroni, 4 cups of Bechamel sauce
  
  

• Directions
  
• Make 4 cups of Bechamel sauce.
  
• Chop onions and mince garlic.
  
• Melt 1/2 stick of butter in sauce pan and saute ground beef, onions, garlic and parsley until meat is browned.
  
• Add cinnamon, nutmeg, salt, pepper, wine and tomato sauce. Mix well.
  
• Simmer for 30 minutes and remove from heat.
  
• Boil macaroni in salted water according to directions.
  
• While macaroni is boiling, melt 1/4 lb. of butter and beat eggs.
  
• When macaroni is cooked, rinse and drain.
  
• Place macaroni in bowl and add melted butter, beaten eggs and a generous sprinkling of grated cheese. Mix well.
  
• Spread half of macaroni at the bottom of a greased 9"x13"x2" baking pan.
  
• Cover evenly with meat sauce.
  
• Sprinkle with grated cheese.
  
• Cover with Bechamel sauce.
  
• Sprinkle lavishly with grated cheese.
  
• Dot with butter and sprinkle with cinnamon.
  
• Bake at 350 degrees for one hour.
  
• Cool and cut into 3" squares.
  

Moussaka (eggplant)

• Ingredients
  
• 3 eggplants, 8 oz.can of tomato sauce
  
• 2 lb. ground lamb or beef, 1/4 stick butter
  
• 2 onions, 1 clove of garlic,
  
• 1/4 tsp. cinnamon, 1/4 tsp. nutmeg
  
• 1/2 tsp. fine herbs, 2 Tbsp. parsley
  
• 1/2 cup of red wine, olive oil
  
• 3 eggs, grated cheese
  
• Salt and pepper
  
• 4 cups of Bechamel sauce
  

• Directions
  
• Make 4 cups of Bechamel sauce.
  
• Peel and cut eggplant into 1/2" strips. Sprinkle with salt and set aside on paper towels to absorb moisture.
  
• Chop onions. Mince garlic. Separate eggs.
  
• Saute ground meat in remaining butter with salt, pepper, onion and garlic.
  
• Evenly brown meat, then add remaining nutmeg, cinnamon, fine herbs, parsley and tomato sauce.
  
• Stir, mix well, add wine and simmer for 20 minutes.
  
• Remove from heat. Add egg yolks and stir well. Set aside.
  
• Wipe salted eggplants.
  
• Oil skillet and quick fry eggplant over high heat.
  
• Lay eggplant on paper towels to drain and dry.
  
• In a greased 9"x13"x2" baking pan place a layer of eggplant and top with the meat mixture.
  
• Sprinkle with grated cheese.
  
• Repeat process until all eggplant and meat sauce is used.
  
• Cover with Bechamel sauce.
  
• Top lavishly with grated cheese.
  
• Bake at 350 degrees for 40 to 60 minutes.
  
• Cool, then cut into 3" squares.
  

Horta (greens)

• Ingredients
  
• 1-2 lbs. of dandelion greens, spinach, escarole, endives, swiss chard or whatever you like
  
• 1/2 tsp. of salt
  
• 1/4-1/2 cup of water
  
• 1/2 lemon
  
• 4 Tbsp. olive oil
  

• Directions
  
• Wash greens.
  
• Put greens in a large pot with about 1/4-1/2 cup of water.
  
• Add 1/2 tsp. of salt and 2 Tbsp. olive oil.
  
• Bring greens to a boil, then lower heat slightly.
  
• Add remaining 2 Tbsp. olive oil to the greens and cook until tender.
  
• Squeeze 1/2 lemon over greens when done.
  
  

Spanakorzio (spinach with rice)

• Ingredients
  
• 1 lb. fresh spinach
  
• 1/3 cup olive oil
  
• 1 cup of rice (long grain)
  
• 2 cups water (or chicken or beef broth)
  
• 1 medium onion
  
• 1 1/2 tsp. salt
  
• Pinch of pepper
  

• Directions
  
• Wash spinach and cut into 1/2" pieces.
  
• Chop onion and saute in olive oil in a Dutch oven.
  
• Add rice and stir occasionally until rice is golden.
  
• Add broth or water and salt, cover and simmer 10 minutes.
  
• Add spinach to rice and mix thoroughly, cover and continue to simmer for 15 minutes stirring occasionally.
  

Fasolakia (string beans)

• Ingredients
  
• 2 lb. string beans, olive oil
  
• 1 can (28 oz.) whole peeled tomatoes
  
• 1 can (12 oz.) whole peeled tomatoes
  
• 2 large onions, clove of garlic
  
• 2 8 oz. cans of tomato sauce
  
• 1/2 bunch of fresh parsley
  
• Pinch of pepper, salt to taste
  

• Directions
  
• Clean beans. You may opt to cut them in half.
  
• Chop onions and parsley. Mince garlic.
  
• Parboil beans for 20 minutes, drain them and reserve the water to add to stew.
  
• Brown onions and garlic in oil.
  
• Add tomatoes, tomato sauce, parsley, salt, pepper and glass of water (the reserved water).
  
• Bring to boil.
  
• Cover and simmer for 1 and 1/2 hours adding reserved water when needed.
  
• After the stew has cooked, add beans and cook until beans are tender (another 20 minutes).
  

Pilafi (rice pilaf)

• Ingredients
  
• 2 cups of rice
  
• 4 cups of water, stock or sauce (use a stock that best compliments the dish you are serving, i.e., chicken, clam, beef)
  
• 4 Tbsp. butter
  
• Pinch of salt
  

• Directions
  
• Bring water or stock to a boil.
  
• Add butter rice and salt.
  
• Stir well.
  
• Cover and simmer over low heat for 20 minutes.