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greek.9
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1990-02-27
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GREEK VEGETABLE PREPERATIONS.....
PEAS
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1 pkg, frozen peas or 1 lb fresh peas
3 sprigs of fresh basil or thyme
2 T chives, chopped
1 T olive oil
Pepper
In a saucepan bring about 1 inchh of water to a boil. Add
peas, basil or thyme and chives. Cook until tender. Drain.
Add olive oil. Sprinkle with pepper. Serve hot.
SPINACH SALAD
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2 to 3 bunches fresh spinach
6 green onions, chopped
1/4 cup olive oil
1 t vinegar
2 t oregano
1/2 cup feta, crumbled
freshly ground pepper
Cut spinach. You may or may not use stems, according to
your preference.
Mix oil and vinegar. Pour over Spinach. Add pepper and
oregano. Toss. Add Feta. Toss Again.
FRIED POTATOES
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10 to 12 small potatoes
4 T olive oil
4 T melted butter
salt and peper to taste
2 T oregano
peel potatoes. Cut into slices 1/4 to 1/2 inch thick. Place
in skilletr with olive oil and butter. Season with salt and
pepper. Brown potatoes, turning very often. After potatoes
are somewhat browned, add oregano. Continue to cook until
tender, remembering to turn frequently.
COOKED GREENS
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2 lbs greens (spinach, dandelion, endive and chard) you may
also want to include mustard greens and kale.
3 cloves minced garlic
4 T olive oil
1 T oregano
4 T lemon juice
lemon wedges
Wash Greens. Cut off stems. Cook briefly, about 3 minutes,
in water. If fresh, boil until soft. If frozen, add 4
minutes to recommended time. Vegetables must be soft for
eating in the Greek Way. Drain. Saute garlic in oil in a
large skillet. Add greens and oregano. Boil 7 to 10
minutes, stirring frequently.
Remove from heat. Put onto platter. Squeeze on lemon juice,
Garnish with lemon wedges.
[These vegetables can be served with any of the main dishes
as a side dish to make a meal more pleasing]