Ancient Greek Recipes
Greek Chicken
Make in a crockpot or on the stove top
6 skinless chicken breasts
1 lg. can tomato sauce
1 sm. can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tbsp. garlic
1 tbsp. lemon juice
1 tsp. oregano
1 onion, chopped
2 c. rice
Salt to taste
Wash and remove fat from chicken. Bake in 350 degree oven for about an hour. Meanwhile, combine all other ingredients except rice). Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.
Serves 6.
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Avgolemono Soup
2 c Milk
2 T Cornstarch
6 ea Egg yolks, beaten
2 qt Basic chicken stock
1/2 c Long grain rice
1/2 Stick butter 1/8 lb
Chopped parsley to taste
1 c Fresh lemon juice
1 Grated lemon peel
Salt and pepper
Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully.
Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well.
Yield: 10 servings
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Grecian Chicken Gyros Pizza
3/4 lb Boneless, skinless-chicken breast cut into-2 x 1/4 x 1/4″ strips
1/3 c Purchased Caesar Dressing (not-creamy) or vinaigrette salad dressing
10 oz Can Pillsbury Refrigerated All Ready Pizza Crust
1/4 c Light sour cream
1 1/2 ts Chopped fresh mint OR
1/2 ts Dried mint leaves
1/2 ts Pepper
1 Garlic clove, minced
2 tb Reduced-calorie margarine
1 md Onion, halved lengthwise
-& cut into 1/8″ slices
1 c Shredded Monterey Jack cheese
2 Plum tomatoes, thinly sliced
1/2 c Diced seeded cucumber, drained on paper towels
1/2 c Crumbled feta cheese
In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12″ pizza pan or 13 x 9″ pan.
Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 minutes or until crust is light golden brown.
Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink.
Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired.
Here’s a little something extra…While on a family trip to Atlanta a few years ago, we stumbled on to a little Greek restuarant. We ordered gyros and some kind of pasta dish. They were great! After we got home the kids wanted some of that “Greek Food” again so I had to experiment. The meat they used was lamb, and I sure didn’t have any lamb, nor was I about to spring for it! So I used ground beef and seasoned it heavily with onion and hot curry powder. This recipe sounds strange, but believe me, the kids will devour it!
Mom’s Greek Food
2 lbs. lean ground beef
1 large onion diced
3 Tablespoons Hot Curry Powder
1 lb. spaghetti noodles, cooked, rinsed; keep hot.
1 bottle Favorite Ranch Dressing
1 lb. brown pinto beans, cooked and seasoned as desired
Brown meat in a large dutch oven, add onion and curry, cook til onion is clear. This becomes a very interesting color right about now..
When meat is done, assemble plates.
Put one serving of spaghetti on the plate, cover with desired amount of pinto beans, then add some meat mixture. Eat with the Ranch Dressing! I promise it is good, not as strange as it sounds! It is very spicy though, and you may have to tone it down for your family.
We often leave off the meat and season the pinto beans instead, very good!
