BECHAMEL SAUCE

Makes: 2 cups

4 tbsp butter
6 tbsp flour
1 tsp salt
1/4 tsp pepper
dash of nutmeg (optional)
2 cups milk

1. Melt butter over a low heat; add flour, salt, pepper and nutmeg.
2. Stir until well blended.
3. Remove from heat.
4. Gradually add milk and return to heat.
5. Cook stirring constantly, until thick and smooth.

GREEK TOMATO SAUCE WITH OLIVE OIL

Makes: 1 Batch

2 lb fresh tomatoes, chopped
2 sprigs parsley, chopped
2 garlic cloves, minced
2 tbsp olive oil
1 small onion, chopped
1 1/4 cup wine (red)
1 cinnamon stick
1 sprig fresh basil, chopped
1 tsp sugar
freshly ground pepper
salt (to taste)

1. Heat the oil in a heavy saucepan, stir in the onions, and cook gently until transparent.
2. Add the garlic, tomatoes, sugar, wine, salt and pepper, and cinnamon, if desired.
3. Taste for seasoning, then allow the sauce to simmer gently for 30 minutes.
4. Remove the cinnamon stick before serving hot.

GREEK WHITE SAUCE

Makes: 1 batch

Thin White sauce:
1 tbsp Butter
1 tbsp Flour
1 cup Milk, warm

Medium White Sauce:
2 tbsp Butter
2 tbsp Flour
2 tbsp Milk, warm

Thick White Sauce:
3 tbsp Butter
3 tbsp Flour
3 tbsp Milk, warm

1. To make the sauce, in a heavy saucepan melt the butter and heat. Do not brown.
2. Using a wire whisk, stir in the flour. Cook up to 2 minutes over a low heat, then remove from heat and gradually stir in the warm milk.
3. Return pan to heat and bring to a boil, stirring steadily.
4. Add a pinch of salt and white pepper, a grate a little nutmeg for a nice flavour.

SALTSA KIMA (GREEK MEAT SAUCE)

Makes: 4 cups

1 lb Ground Beef, lean
1 onion, finely chopped
3 tbsp butter
1 garlic clove
½ cup Red Dry wine
1 lb tomatoes, finely chopped
2 tbsp tomato paste
½ tsp granulated sugar
1 stick cinnamon
1 bay leaf
salt
pepper
4 tbsp parsley, chopped
1 Basil, sprig

Note: Tomatoes should be drained and chopped.

1. In a heavy saucepan cook the onion in a little water over medium heat until softened, then add the fat and cook the onion until translucent.
2. Combine the ground beef with the onion, mashing with a fork and stirring until the beef has browned.
3. Add the garlic and wine, then cover and simmer for 5 minutes.
4. Stir in the tomatoes, the tomato paste, sugar, cinnamon stick, bay leaf, salt and pepper to taste, then simmer, covered, for 30 minutes longer.
5. Add the parsley, and basil during the last 10 to 15 minutes.
6. Cook uncovered for the last few minutes, to allow excess liquid to evaporate: the sauce should be thick.
7. Remove the cinnamon stick and bay leaf before serving.

SHRIMP IN GREEK TOMATO SAUCE and FETA

Makes: 4 servings

1 ½ lb Shrimp, peel and devein
½ cup clam juice or fish stock
½ lb Feta, sliced 1/4" - thick, or crumbled cheese
2 cup Greek tomato sauce
Greek Tomato Sauce:
3 tbsp Olive oil
1 yellow onion, peeled and - coarsely chopped
1 clove garlic, minced
5 very ripe tomatoes, cored - coarsely chopped (about 4 ½ cups)
2 tbsp parsley, chopped
2 tsp oregano, whole
1 cup dry red wine
1 can tomato sauce, 8 oz
1/4 tsp ground cinnamon
1/8 tsp allspice
salt to taste
fresh ground black pepper

Greek tomato Sauce:
1. Heat oil in a large, heavy iron skillet: saute onions and garlic together until transparent.
2. Add tomatoes, parsley, and oregano.
3. Simmer, covered, until the tomatoes are very tender, 20 - 25 minutes.
4. Add remaining ingredients and cook another 20 minutes.
5. Sauce keeps well refrigerated, for 3 - 4 days. Makes about 6 cups.

Shrimp:
1. Mix 2 cups of the sauce above with the clam juice.
2. Place shrimp in the bottom of a heavy skillet or casserole.
3. Cover with the sauce and top with feta.
4. Place skillet on high heat and bring to a fast simmer, covered.
5. Reduce heat and cook until shrimp are cooked, or about 8 - 10 minutes.
6. Uncover, stir cheese to mix and serve.
7. May also be baked at 475 deg F, rather than cooked on the stove top.
8. Bake for 15 minutes, uncovered, or until bubbly.
9. Serve over your favourite pasta.

VEGETABLE KABOBS

Makes: 4 servings

1 small eggplant, cut into 2" cubes
3 medium carrots, sliced ½"
8 small red potatoes
3 medium zucchini sliced 1"
1 large red or green pepper, seeded and cut in 1" squares
2 medium onions cut in wedges - separate wedges into 2-3 - layers each
16 mushrooms, whole
herbs (your favourites)
salt
pepper

1. Cook eggplant in 1" boiling water for 3 minutes and drain.
2. Cook carrots in 1" boiling water until just tender crisp and drain.
3. Cook unpeeled potatoes in 1" boiling water for approximately 15 - 20 minutes. Drain and cut in half.
4. Place eggplant, carrots, potatoes, zucchini, peppers, onions and mushrooms in a large plastic bag.
5. Add favourite herbs, shake gently to coat, seal bag well. Refrigerate for 2 hours or overnight.
6. Drain vegetables, alternating varieties.
7. Place on lightly greased grill, over low heat.
8. Cook, turning often, for 15 - 20 minutes, or until the vegetables are tender.
9. Sprinkle lightly with salt before serving.
Note: Soak wooden skewers in water before using.

BAKED STUFFED SQUID

Makes: 5 servings

1 lb squid
salt
6 tbsp olive oil
1 onion, chopped
1/3 cup raw long-grain white rice
½ cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
2 tbsp white wine
1/4 cup pine nuts
1/4 cup black raisins
freshly ground pepper
4 tomatoes, drained and peeled
1/3 cup white wine

1. Wash and clean the squid, separating the outer sacs from the heads and tentacles, removing and discarding the

translucent cartilage, and small sand bag and ink.
2. Rub salt on the outer sacs and rinse them inside and out with cold water.
3. Heads and tentacles should be rinsed thoroughly and cooked along with the sacs after you stuff the latter.
4. Drain and set aside.
5. Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook, without browning, until transparent.
6. Stir in rice and saute a few minutes, until golden brown.
7. Blend in the parsley, mint, 2 tbsp wine, pine nuts, and raisins, and season with salt and pepper to taste.
8. Add enough water to half cover and cook for a few minutes, then stuff the squid sacs with the mixture using a very small

spoon and allowing enough liquid in each for the rice to cook.
9. Seal opening with skewers or toothpicks.
10. Place the stuffed sacs with the heads and tentacles in a baking- serving dish.
11. Sprinkle with salt and pepper and set aside.
12. Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper in a small saucepan and simmer for 5

minutes.
13. Pour the sauce over the squid and dribble the remaining 2 tbsp olive oil over the top.
14. Bake in a medium-slow oven (300F) for 1½ hours or until squid and rice are tender and the sauce has thickened.
15. Serve warm or cold.

GARIDES TOURKOLIMANO (GREEK SHRIMP)

Makes: 6 servings

3 lb raw large shrimp
½ cup lemon juice
½ cup butter, whipped
1 garlic clove, minced
1 cup chopped green onion tops
3 large tomatoes; peeled in wedges
1 tsp oregano
1 lb feta cheese
3/4 cup cream sherry
salt
pepper

1. Peel and de-vein shrimp.
2. Sprinkle with lemon juice and set aside.
3. Melt butter in large skillet
4. Saute garlic, green onion tops and tomato wedges.
5. Add shrimp and season with oregano, salt and pepper to taste.
6. Turn shrimp frequently and saute until pink.
7. Add feta cheese and cream sherry.
8. Bring to boil and cook 3 - 4 minutes.
9. Remove shrimp carefully to casserole.
10. Spoon cheese-sherry mixture over shrimp.

KOTOPOULO KAPANCINI

Makes: 4 servings

4 chicken pieces, skinned
salt
freshly ground pepper
3 tbsp olive oil
1 tbsp butter
1 small onion, chopped
3 garlic cloves, crushed
½ cup Dry white wine
1 lb ripe tomatoes, peeled, seeded and chopped
1 tbsp tomato paste
1 cinnamon stick
4 cloves
6 Allspice berries
1 cup water
1- 2 tbsp fresh parsley, chopped

1. Sprinkle the chicken liberally with salt and pepper.
2. Heat the oil with the butter in a large casserole, add the chicken and fry over moderate heat for about 5 minutes until soft.
3. Return the chicken to the pan, pour in the wine, then add the tomatoes and tomato paste and mixwell.
4. Let the mixture bubble for a few minutes.
5. Meanwhile, pound the spices with a pestle in a mortar.
6. Add to the casserole with the water and stir well to mix.
7. Cover the pan and simmer for 45 - 60 minutes until the chicken is tender.
8. Taste and adjust seasoning, stir in the parsley and serve immediately.

GREEK CHICKEN

Makes: 4 servings

1 packet chicken tenderloins
1 packet Shake ‘n’ Bake coating

vegetable oil (to grease dish)
1 packet sour cream
1 lemon
salt

pepper
1. Preheat oven to 350F.
2. Oil bottom and sides of baking dish.
3. Wash and dry tenders.
4. Dip tenders in sour cream, cover well.
5. Roll tenders in coating mix.
6. Place in baking dish, squeeze lemon over chicken.
7. Bake 35 - 40 minutes.