4 potatoes, boiled
1/4 c. oil
1/2 c. diced cooked ham
1/4 c. sliced onion
1/4 c. thinly sliced green pepper
2 Tbsp. diced pimento
6 eggs, beaten
1/4 tsp. salt
dash of black pepper
1/2 c. finely diced Swiss or Jack cheese
chopped parsley
Peel potatoes and cut into 1/2-inch cubes.
In skillet, heat oil over medium heat. Add potatoes and fry until evenly browned.
Add ham, onion, green pepper and pimento.
Cook, stirring occasionally, until vegetables are crisp-tender.
In bowl, combine eggs, salt and pepper and add to potato mixture.
Stir in diced cheese.
Cook, stirring occasionally, until eggs are cooked and cheese begins to melt.
Sprinkle with chopped parsley.
Makes 4 servings.
Lambratis Andros (Easter Lamb Or Kid Andros Style)
1 baby lamb or kid, 10-12 kg
1 salt
1 freshly ground black pepper
2 lemons
1/4 cup butter; melted
1/4 cup olive oil
----SPINACH & FETA STUFFING----
2 1/2 kg spinach
3 cup chopped spring onions
3/4 cup olive oil
1 cup short grain rice
1 1/2 kg feta cheese
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
1 salt
1 freshly ground black pepper
Serves: 20 Oven temperature: 180° C (350° F) Cooking time: 4-5 hours .
Wipe lamb inside and out with a damp cloth. Rub cavity and outside of lamb
with lemon juice, salt and pepper. Cover and leave aside until stuffing is
prepared.
Trim roots from spinach and remove discoloured and damaged leaves. Wash
spinach in several changes of water, drain well and chop coarsely.
In a large deep pan (not aluminium) gently fry spring onions in oil until
soft, add spinach and stir over heat until it wilts. Stir in washed rice,
cover pan and cook on low heat for 10 minutes until most of liquid is
absorbed. Remove from heat and cool. Break up feta into small chunks and
add to spinach mixture with herbs. Mix well, taste, then add salt if
necessary and a generous grinding of pepper. Blend thoroughly.
Partly sew up the cavity with white string, pack stuffing in through
opening and finish sewing up the cavity. Push foreshanks back towards body
and tie in postition, passing string over back of carcase. Tie back legs,
leaving them a little apart - tying will prevent them splaying outwards.
Rub outside again with lemon juice, salt and pepper and place on a rack set
in a large catering-size baking dish.
Combine melted butter with olive oil and brush half of this over the lamb
or kid. Cover dish with large sheets of foil, sealing joins with double
folds. Press foil under edges of dish to seal completely.
Bake in a moderate oven for 4-5 hours. After 2 hours lift foil and brush
meat with butter-oil mixture. Cook for further 1 1/2 to 2 hours, remove
foil, brush again and cook uncovered for 30 minutes or until meat is cooked
through and browned. Remove from oven, cover with foil and a thick cloth
and leave to rest for 30 minutes before carving. Lift lamb or kid onto a
large wooden board, remove string and spoon stuffing onto a platter. Turn
the carcase onto its back and chop along backbone from the inside with a
cleaver. Then chop each half into chunks and pile onto platters. Meat on
legs may be carved into slices.
From: "The Complete Middle East Cookbook" by Tess Mallos.
Mustard Sauce For Ham (Easter)
1 can (10 oz.) pineapple tidbits; drained and juice reserve
2 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt
2 tablespoon mustard
12 maraschino cherries; sliced
Combine reserved juice and enough water to make 1 cup. Combine sugar,
cornstarch and salt; stir into reserved juice mixture. Cook, stirring,
until thick and clear. Add mustard, pineapple and cherries. Serve hot over
ham. Yield: 20 servings.
Raisin Sauce For Ham (Easter)
1 1/2 cup raisins
2 teaspoon prepared mustard
1/2 teaspoon salt
1 tablespoon (or more) vinegar
2 tablespoon cornstarch
Simmer raisins in water to cover for 1 hour. Add mustard, sugar, salt and
vinegar. Dissolve cornstarch in small amount of cold water; add to sugar
mixture. Bring to a boil, stirring constantly. Serve hot with baked ham.
Tsourekia- Greek Easter Rolls
2 pkg active dry yeast
1 cup milk; warm
1/2 lb butter
1 cup sugar
6 eggs
2 1/2 lb flour
Dissolve yeast in the warm milk until foamy. Meanwhile beat butter and
sugar together quite well. beat in eggs.Mix in the dissolved yeast. then
mix in the flour, adding enough to form a non sticky dough, kneading smooth
and elastic. Cover dough in bowl and let rise double. Punch down and shape
into desired rolls. Let rise puffy. Bake 350 for 10 minutes than 325 until
golden and done, another 15 minutes or so.Note: dough can also be shaped
into loaves if desired. Recipe may be cut in half easily.
