RIZOGALO (RICE MILK SWEET)

9½ tbsp sugar
3/4 cup of rice
1 quart milk
1 rind of a lemon
cinnamon powder

1. Prepare rice as per directions on package, until fluffy with very little water in bottom of pot.
2. Add milk, the lemon rind and sugar.
3. Boil carefully without letting milk foam.
4. When thickened remove from heat, and pour in individual bowls.
5. Let cool, add 1 dash of cinnamon to each bowl and serve.

GALAKTOBOUREKO (MILK SWEET)

500 grams semolina
500 grams of sugar
250 grams melted butter
1 litre milk
1 package of ‘filo’ paper-thin pastry
2 packages of vanilla essence
peel of one orange, grated
1 litre of water

1. Grease oven tray with melted butter.
2. Coat 8 filo pastry sheets with butter and put them on the tray.
3. Place milk in large saucepan, add the semolina and vanilla, and bring to boil, stirring constantly.
4. The mix should form thick syrup.
5. Remove from heat and let cool 5 minutes. Fill oven tray with semolina and spread evenly.
6. Add the remaining pastry sheets.
7. Notch squares with sharp knife, 5 cm per side.
8. Place in oven and cook until golden brown. Remove, place to the side to cool.
9. Place sugar in saucepan, add water, 1 package of vanilla essence and orange peel.
10. Heat to gentle boil, remove from heat and let cool.
11. Pour the syrup over the semolina and refrigerate until ready to serve.

MEATBALLS AVGOLEMONO

1 lb of mince meat
½ lb butter or margarine
1/4 lb rice
1 egg
1 onion, finely chopped
parsley
salt
pepper

(For the sauce):
2 eggs
2 lemons

1. Mix all the ingredients together, and mould into round 1 inch /2.5 cms balls.
2. Put some water in a pot, place the butter and balls in it carefully.
3. Let them cook for about 20 minutes and then let cool.
4. In a separate bowl, beat the eggs with a mixer and slowly, while beating, add the lemon juice ensuring that the sauce doesn’t curdle.
5. With a ladle, take some of the juice from the meatball pot, add to the sauce, all the time mixing.
6. Keep doing this until all the juice has been mixed in the sauce.
7. Empty all the sauce on top of the meatballs and serve with some sprinkled parsley.

SOUVLAKI

1 kg / 2 lb of pork meat, cut in cubes with 1 inch sides
6 pita breads
Juice of 4 lemons
Salt, pepper and oregano seasoning
6 wooden skewers
Tzatziki

1. Put the pork meat in the wooden skewers, salt and pepper them.
2. Cook over a barbecue fire, on a skillet or under an oven grill.
3. In the meantime, spread some oil on the pitas and place under the oven grill, browning slightly on each side, but not drying them.
4. When the meat is done, dip them in a long glass containing the lemon juice and then holding a pita bread in one hand. Empty the skewer contents in it removing the skewer.
5. Sprinkle with oregano and salt, add tzatziki and the souvlaki is ready.

SOUTZOUKAKIA

1 kg/2 lb minced meat
2 eggs
1 onion, sliced
1 litre / 1 quart of liquid tomato paste
Some olive oil
Salt, pepper and oregano seasoning
Cumin seasoning
Some flour
2 spoons of sugar

1. Mix the meat with the eggs, and add the chopped onion, the cumin, salt and pepper.
2. Form into elongated balls and turn inside a bowl with flour.
3. Fry the floured meatballs in the oil at high heat.
4. When cooked add the tomato paste and sugar, and let cook for another 10-15 minutes at medium heat.
5. Serve with either rice or fries/ chips.

LEMONATO

1 Pork tenderloin cut into medallions
olive oil for frying
2 eggs slightly beaten
tub of grated parmesan cheese
½ lb fresh mushrooms, small
1 lemon
pine nuts for garnish

1. Prepare a frying pan with oil and preheat oil.
2. Dip medallion sized pieces of pork first in egg, then in parmesan cheese and fry. Do the same with the mushrooms after the pork is almost done.
3. When finished, and both sides are brown and crispy, remove from heat and serve on plate with lemon juice squeezed over it and sprinkle with pine nuts.

DOLMADES AVGOLEMONO

1 ½ pounds ground beef or lamb
1 ½ cups chopped onions
1 cup raw converted rice
Salt and Pepper to taste
1 tsp dried mint leaves, or 3 tbsp chopped fresh mint
1/4 cup chopped fresh dill
1/4 cup water
1 - pound jar grape leaves
3 cups hot chicken stock
1 tbsp butter
Avgolemono sauce

1. Combine meat, onions, rice, salt, pepper, mint, and dill. Add water and mix well.
2. Drain brine from jar of grape leaves and wash leaves well. Put 1 heaping tbsp of meat and rice mixture in center of leaf’s dull side and roll leaf tightly, folding edges over and rolling toward point of leaf.
3. Cover bottom of an ungreased Dutch oven or casserole with torn leaves. Arrange rolls in layers. Pour hot chicken stock over rolls and dot with butter. Cover with a heavy plate to keep rolls from
opening as rice puffs. Cover casserole, and cook over low heat for 1 hour.
4. There should be some liquid left in casserole for Avgolemono Sauce. If dry when cooking time is up, add 1 cup water and simmer for a few minutes longer. Remove from heat and keep covered. Measure liquid and prepare sauce. To serve, remove plate and pour Avgolemono Sauce over dolmades.

GRILLED PORK CHOPS

4 chops Pork
4 tbsp olive oil
3 - 4 leaves sage
2 cloves garlic, mashed
juice of 1 lemon
salt
pepper

1. Mix the oil, garlic, sage and lemon juice and pour over chops to marinate.
2. Put aside 2 hours then grill until golden brown, turning once or twice.
3. Salt and pepper to taste.

CABBAGE ROLLS

Makes: 5 servings

Large head cabbage
1 lb pork or beef
½ cup uncooked rice
1 onion, chopped
2 medium-sized tomatoes, peeled and chopped
2 tsp pepper
½ cup parsley, chopped
1 cup butter
3 cups hot or stock water
1 ½ tbsp flour
2 to 3 eggs
juice of 1 lemon

1. Place cabbage head in boiling water and boil for 8 minutes. Separate leaves.
2. Combine meat, rice, onion, tomatoes, salt, pepper, parsley and ½ cup butter.
3. Place about 2 tbsp of filling in cup part of each cabbage leaf. Loosely fold over sides of each leaf, roll up.
4. Pack cabbage rolls tightly into a casserole. Pour in water, or stock and remaining butter.
5. Bake, covered, in moderate oven for about 1 ½ hour, or cook over a low heat for about 1 to 1 ½ hour, or until tender.
6. Arrange cabbage rolls in deep serving dish.

Avgolemono Sauce:
1. Mix flour with 1/4 cup cold water.
2. Add to pan juices, stirring. Simmer for 5 minutes.
3. Beat eggs with 2 tbsp water.
4. Add gradually hot sauce and lemon juice.
5. Stir sauce in top of double boiler until it has slightly thickened.
6. Keep heat very low and remove immediately when thickening starts.
7. Pour over cabbage rolls.
8. Serve hot.

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.