Greek Seasoning Blend

2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients; store in an airtight container.

Greek Meatballs (Keftethes)

1 large onion, finely minced
1 tablespoon vegetable oil
1kg (2 1/4 pound) lean minced beef or lamb
2 cups unseasoned breadcrumbs, moistened in about 3/4 cup warm water
2 eggs, beaten
1 1/2 tablespoons finely chopped mint (if not available use chopped, dried mint)
2 1/2 teaspoons salt
Black pepper to taste
2 tablespoons Ouzo (optional)
1 1/2 tablespoons finely chopped fresh parsley
Plain flour
1 cup olive oil and corn oil mixed (you may need slightly more)

Fry onions with vegetable oil over low heat until golden. Remove to a large mixing bowl.
Add meat and all other ingredients except flour and olive/corn oil mix. Knead for about 10 minutes oruntil mixture is a smooth paste.
Heat the oil mix in a large frying pan to the point of fragrance.
Meanwhile, start to shape mixture into balls about the size of a large marble by rolling lightly betweenpalms of hands, I suggest that you do them in batches of say 12 - 16, each batch being enough to spaceevenly but separately in the frying pan.
As each meatball is formed place them on a large plate which has been liberally covered with plainflour. When the batch is finished lightly roll the meatball in the flour. At this point the oil in the fryingpan should be just ready.
Put the batch of meatball into the pan (Use kitchen tongs as the oil is very hot).
Start on your second batch of meatballs, make them and place them on the floured plate. At this pointit is time to turn the meatballs over and when you have completed this roll the second batch in the flour.
Now it is time to remove the first batch from the frying pan using a slotted spoon or kitchen tongs andplace on paper towels to drain.
Put the second batch of meatballs into the pan to cook and carry on with the process until you havefinished the mixture.
These meatballs are deliciously light and delicately flavoured and you can serve them hot, warm orcold or freeze for future use.

Greek Beef Over Zucchini

 1 1/2 pounds stew meat
1 large onion, chopped
Salt and pepper, to taste
1 teaspoon cinnamon
3 small cans tomato sauce
10 to 12 medium zucchini


Slice zucchini lengthwise. Brown in oil and drain. Put onto a large platter. Brown onion until clear.Add meat, then brown. Add tomato sauce and spices and simmer until done. Add water if needed.Pour this over zucchini and serve. Sprinkle on just a bit of cinnamon and grate Romano cheese overthe top.
This may be served over spaghetti instead of zucchini.

Beef with Thyme and Oregano Butter

1kg (2 pound) piece rump steak
1 tablespoon olive oil
Freshly cracked black peppercorns
Salt

Thyme and Oregano Butter
100g (4 ounces) soft butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 small clove garlic, crushed
2 teaspoons lemon juice

Cut steak into 6 pieces. Brush each steak with oil, sprinkle with salt and pepper to taste. Barbecue,pan-fry or grill steaks until cooked as desired.
Serve with slices of thyme and oregano butter.
Thyme and Oregano Butter: Beat all ingredients in small bowl with electric mixer or wooden spoonuntil well combined. Spoon mixture onto a sheet of grease-proof paper in a rough log shape. Fold oneside of the paper over roll, then, with a ruler, push against the butter so that the mixture forms asmooth log. Roll the butter in the grease-proof paper, refrigerate.

Serves 6.
Thyme and Oregano Butter can be made a day ahead.
Storage: Covered in refrigerator; Microwave: Not suitable; Freeze: Butter suitable.

Beef and Onion Stew (Stifado)

1 medium onion, chopped2 cloves garlic, minced
3 tablespoons olive oil
1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
1/2 cup dry red wine
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
1 bay leaf
1 stick cinnamon
1 (8 ounce) can tomato sauce
1 1/2 pound pearl onions, peeled
Crumbled feta cheese

Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender;remove with slotted spoon. Cook beef in remaining oil, stirring frequently, until all liquid is evaporatedand beef is brown on all sides, about 25 minutes; drain fat. Return onion and garlic to Dutch oven. Stirin remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer 1hour and 15 minutes.

Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.Remove bay leaf and cinnamon. Garnish with cheese.

Norwegian Meatballs

1/4 cup milk
1/2 cup cornstarch
1 pound ground chuck
1 medium onion, finely chopped
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg
2 tablespoons vegetable oil
2 (13 1/2 oz.) cans beef broth
4 cups hot mashed potatoes
2/3 cup sour cream
Fresh dill sprigs

In large bowl, mix milk and 1/4 cup of the cornstarch until well blended. Add meat, onion, salt, nutmeg, pepper, and egg. Mix until well blended. Cover. Refrigerate at least 20 minutes for easier shaping.

Shape chilled meat mixture into 1−inch balls. In 12−inch skillet, over medium heat, heat oil until hot. Cook meatballs, half at a time, until browned on all sides, about 8 to 10 minutes. Remove with a slotted spoon. Drain on paper towels.

Pour off all but 1/4 cup drippings, adding oil if necessary, to make 1/4 cup. In a medium bowl, mix beef broth and remaining 1/4 cup cornstarch until well−blended. Pour into skillet. Over medium heat, cook while stirring constantly, until sauce boils and thickens. Add the meatballs. Reduce heat to low. Cover and simmer 15 minutes. Stir in sour cream and remove from heat.

Spoon hot mashed potatoes in center of platter. With slotted spoon, place meatballs around potatoes. Garnish potatoes with dill sprigs and serve gravy on the side.

Pieczen Siekana

3 pounds ground beef
1 pound ground pork
1/4 pound kidney fat, chopped fine
1 cup bread crumbs, day old
1 onion, chopped fine
2 egg yolks
1/4 pound salt pork, chopped
3 tablespoons butter
1 tablespoon flour
1/2 teaspoon savory
1/2 cup heavy cream
Salt and pepper

Fry onion in butter until transparent, not yellow. Combine the meat, kidney fat, salt pork, bread crumbs, onion, egg yolks, and seasonings and mix very thoroughly with your hand. Shape into a loaf, rub with butter and bake at 350F for one hour. Baste often. In the last 15 minutes, sprinkle flour on meat and add cream.

Sancocho

2 tablespoons olive oil
5 garlic cloves, minced
1−1/2 pounds top round beef, cubed into 1−1/2−inch pieces
1/3 cup chopped yellow onions
1/3 cup chopped green pepper
1/3 cup chopped celery
1 teaspoon minced fresh ginger root
1 chili pepper; seeded and minced
5 sprigs of cilantro, chopped
1/4 teaspoon ground cumin
1 teaspoon pulverized rock salt
1/4 teaspoon ground white pepper
1/3 cup burgundy wine
4 medium tomatoes, cored and chopped
4 quarts beef stock
2 green bananas, peeled and slice into 1−inch pieces
1 yellow plantain, peeled and sliced into 1/2−inch pieces
1 medium sweet potato (1/2 pound), diced into 1−inch pieces
1/2 pound butternut squash, peeled and cubed into 1−inch pieces
3 medium new potatoes, scrubbed clean and quartered
1 large chayote, peeled, cored, and diced into 1−inch pieces
2 ears of white corn, cleaned and sliced into 6 parts each

In a preheated kettle over low−to−medium heat, combine olive oil, garlic, beef cubes, and onions, stir until beef is brown on all sides and onions begin to clear. Fold in chopped pepper, celery, ginger root, chili pepper, cilantro, cumin, salt, white pepper, burgundy wine, tomatoes, and 1 quart of beef stock. Cook down until stock is reduced by half.

Stir beef, then fold in all the remaining vegetables and beef stock. Continue to cook until meat is tender and the vegetables soft.

Pelmeni

2 cups flour
1 cup milk or water
1/2 teaspoon salt
1 tablespoon vegetable oil
3 eggs
1/2 pound beef
1/2 pound pork
1 medium onion
salt and pepper, to taste

Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.
Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter).
Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a glass or a cup and make 2 inch rounds. Fill each round with 1 teaspoon of the mincemeat, fold into half−moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later (you can keep them in the freezer for a long time), or cooked immediately.
To cook pelmeni, boil in a lot of water, as they can stick to each other. Salt the water rather heavily. Carefully drop pelmeni into boiling water. Stir them from time to time and boil for 20 minutes.
Pelmeni are served with butter, sour cream, vinegar, or ketchup.

Koosa

6 small zucchini (or 3 large cut in half)
1/2 pound ground lamb (or beef)
1/4 cup uncooked rice
2 pressed garlic cloves
1 minced onion
2 teaspoons salt, divided into two-one teaspoon portions
1 8-oz. can tomato sauce
3 cups water
2 tablespoons lemon juice

Wash zucchinis and cut green caps off.
Core each zucchini with a coring knife, scooping out insides.
Save the insides and set aside.
Mix lamb (or beef), rice, garlic, onion and 1 teaspoon salt.
Knead well. Stuff each zucchini with the meat mixture.
If you have more meat mixture than zucchini , make meatballs out of the remaining stuffing. In the bottom of a 5-quart pot, place the insides of the carved zucchinis, then arrange the stuffed zucchini on top of them. Add remaining salt, tomato sauce, water and lemon juice. Bring to a boil on high heat.
Reduce to medium heat and cook for 20 minutes, or until tender.
Serve with rice or bread.

Eggplant Imsakaa

2 eggplants
1 tablespoon salt
1/2 cup vegetable oil
1 pound lamb (or beef), cut into 1/2 inch cubes
1/2 teaspoon salt
1/4 teaspoon black ground pepper
1/2 teaspoon Middle Eastern spice
1 8-oz. can tomato sauce
2 cups water
2 medium ripe tomatoes, sliced

Slice eggplants lengthwise into 1/2 inch thick slices. Sprinkle 1 tablespoon salt on the sliced eggplant, place eggplant in a colander, let drain for one hour then rinse and pat dry. In a skillet, heat oil. Fry eggplant in hot oil on each side until golden brown. Place fried slices on paper towels to absorb excess oil. Discard frying oil. In the same frying pan, cook lamb (or beef) on medium heat until all broth evaporates. Add salt, pepper and spice, stir for about 10 minutes.

In a 9x13x2 inch, or similar size pan, place one half of the eggplant slices on the bottom. Place the meat mixture on top of the eggplants, then place the rest of the eggplant slices on top of the meat mixture. Pour the tomato sauce and water on top of the layers, then place the tomato slices. Bake in a 350F oven for about 45 minutes or until stew becomes thick and bubbly. Let stand for about 10

minutes before serving. Serve with Pita bread and/or rice.

Shumai

Also known as gyoza.

24 wonton skins
300 g lean ground beef
2 tbsp fresh grated ginger root
2 tbsp finely chopped green onion
1 tbsp soy sauce
½ tsp sugar
1½ tbsp sesame oil
2½ tbsp corn starch
2 tbsp green peas

Mix ginger root, onion, soy sauce, sugar, sesame oil and corn starch and add the mix to the lean ground beef. Stir and mix well until the mixture becomes sticky. Divide into 22- 24 fillings and place on the center of the wonton skins. Forn the wonton skins into "bowls" with flat bottoms. Place a geen pea on the center of the filling. Steam 12-14 minutes over high heat.

The skins may also be seald in shaped into "half moons". Deep-fry in oil (180°C) until golden.

Baked Macaroni with Beef and Cheese (Pasticcio)

2 cups uncooked ziti or elbow macaroni
3/4 pound ground beef
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon salt
1 1/2 cups grated Kasseri, Parmesan or Romano cheese
1/8 teaspoon ground cinnamon
1 1/4 cups milk
3 tablespoons butter or margarine
1/8 teaspoon ground nutmeg

Cook macaroni as directed on package; drain. Cook and stir beef and onion in 10-inch skillet untilbeef is light brown; drain. Stir in tomato sauce and salt. Spread half the macaroni in a greased 8-inchsquare baking dish; cover with beef mixture. Mix 1/2 cup of the cheese and cinnamon. Sprinkle overbeef mixture. Cover with remaining macaroni.

Cook and stir milk and butter in 2-quart saucepan until butter is melted. Stir at least half the milkmixture gradually into beaten eggs. Blend into milk mixture in saucepan; pour over macaroni.Sprinkle with remaining 1 cup cheese. Bake uncovered at 325 degrees F until brown and center is set,about 50 minutes. Sprinkle with nutmeg. Garnish with parsley if desired.

Yields 6 servings.

Athenian Stuffed Peppers

1 pound ground beef
1 cup rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced

Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoonpepper, oregano and egg. Wash green peppers; cut and remove seeds. Fill peppers with meat mixture;place open side down in circle in roasting pan.

Combine remaining ingredients except potatoes; pour over peppers. Place potatoes in center of pan.Bake for 1 hour and 15 minutes at 400 degrees F.

PASTITSIO

Makes: 6 to 8 servings

Ingredients:
Pasta:
1lb macaroni
2 tbsp butter
1 cup grated kefalotiri
salt

1. Cook macaroni in salted water until soft but firm.
2. Drain and return the pasta to the pot. Keep removed from heat and add the cheese.

Meat Filling:
1 tbsp butter 2 lbs Ground Beef ½ cup white wine ½ cup grated kefolotiri (cheese)
2-3 peeled and chopped tomatoes 1 finely chopped onion 1 tbsp tomato sauce
1 clove garlic parsley chopped salt pepper
1. Heat the butter in a large frying pan and saute the ground beef and onion until slightly browned.
2. Add remaining ingredients, cover and cook over a medium heat; allow to cool.

Pastitsio Cream:
½ cup butter 3/4 cup flour 4 cups hot milk 1 cup grated kefalotiri 2 whole eggs
2 egg yolks nutmeg salt pepper

1. Melt the butter in a heavy saucepan, add the flour and cook stirring for 1 minute.
2. Add the milk all at once and stir until the sauce is smooth.
3. Add the salt, pepper and nutmeg.
4. Remove from heat and stir in the cheese, eggs and egg yolks.

Combining ingredients:
1. Butter a baking pan and put in half the macaroni.
2. Cover with the meat filling. Top with remaining macaroni.
3. Sprinkle with cheese and cover with the cream.
4. Sprinkle top with the rest of the cheese and cook in a moderate oven for about 45 minutes or until golden brown.
5. Cool for 20 minutes then cut into square pieces and serve.

SPAGHETTI & MEAT SAUCE

Ingredients:
1 lb spaghetti
2 tbsp butter
1 lb ground beef
1 cup red wine (or tomato sauce)
4 tomatoes, peeled and chopped
1 large onion, finely chopped
1 tbsp tomato paste
1 clove garlic, chopped
parsley, chopped
salt
pepper

Directions:
1. Prepare pasta according to package directions. Drain pasta. Melt 1 tbsp butter in the pot. Return the pasta to the pot.
2. Heat 1 tbsp butter in a large frying pan. Cook ground beef and until brown (well done).
3. Add remaining ingredients, cover and cook over a low-medium heat for 2-3 hours.
4. Stir occasionally and season to taste.
5. Serve sauce over pasta, individual servings.

ITALIAN MEATBALLS AND SPAGHETTI

Makes: 8 servings

Ingredients:
1 lb ground meat
2 tbsp plain dry bread crumbs
1 egg
½ cup onion, chopped
1 tbsp vegetable oil
1 can (15 oz) tomato sauce
1 can (14.5 oz) whole tomatoes, undrained and crushed
1 tbsp grated Parmesan cheese
salt
pepper
1 can (6 oz) tomato paste
1 ½ tsp basil
1 ½ tsp sugar
½ tsp garlic powder
½ tsp oregano
2 tbsp grated Parmesan cheese
hot cooked spaghetti

Directions:
1. In a bowl, combine ground beef, bread crumbs and egg.
2. Bake at 375 F for 25 minutes on cookie sheet, or large baking dish. Drain.
3. In a large saucepan, saute onions in oil until tender.
4. Stir in remaining ingredients except cheese and spaghetti.
5. Simmer while meatballs bake.
6. Add drained meatballs to pan; simmer, covered, for 20 minutes.
7. Stir in cheese and serve over spaghetti.

STUFFED CABBAGE ROLLS

Ingredients:
2 medium sized cabbage heads, core removed, leaves separated
½ kilo ground beef
1/4 kilo ground pork
4 cups rice
1 cup minced parsley
1 cup minced dill weed
1 ½ tbsps dried crumbled spearmint
1 ½ cups oil
2 tbsps butter
1 kilo chopped tomatoes
2 cups vegetable broth
ground cumin
salt and pepper

Directions:
1. In a large pot, bring water to a boil.
2. Add the cabbage leaves and simmer for 2 minutes until tender. Remove them to a strainer.
3. Add all the stuffing ingredients into a large bowl and mix well.
4. Prepare the cooking pot by laying a few cabbage leaves on the bottom.
5. Add one spoonful of stuffing to the centre of a cabbage leaf and fold up three sides and then roll up.
6. Set it on the bottom of the pot, seam side down. Repeat until ingredients have been used up.
7. Once you have filled up the pot, use a small plate to weigh down the cabbage rolls. This is so they don’t open when cooking.
8. Add 2 cups vegetable broth to the pot and cover with lid.
9. Simmer on low heat for about 30 minutes or until rice is done.

GREEK MEATBALLS (KEFTEDES)

Ingredients:
I kilo ground beef
1 cup bread crumbs
2 cups crushed tomatoes
1 large onion, minced
1 tsp dried mint
1 egg
3 tbs grated cheese
1 tbs vinegar
salt and pepper
flour for rolling
oil for frying

Directions:
1. Mix all ingredients together.
2. Form into one inch balls.
3. Heat the oil in a skillet.
4. Roll the balls into the flour to coat and drop into hot oil.
5. Fry until brown on all sides.

DOLMADES

Ingredients:
1 lb ground beef
1 large onion, chopped
½ cup white rice
1 egg
½ cup dry mint
1 tbsp butter, softened
1 or 2 bunches fresh parsley
dill
3-4 tbsp lemon juice
salt
pepper
water, if needed
30 to 40 grape leaves

Directions:
1. Knead all ingredients in a bowl. If the consistency is too hard, add water, one tbsp at a time, until soft enough to knead. Do not add too much water.
2. Boil grape leaves until they are soft, but not tender, usually 1 to 2 minutes.
3. Fold grape leaves around small spoonfuls of meat mixture, sealing completely.
4. In a large pot melt 4 tbsp butter. Arrange rolled dolmades on top. Pour 3 1/2 cups of water or chicken broth over dolmades, cover, and simmer for 2 hours.