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It's All Greek to Me


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Adapted from greekhomerecipes.com. Posted for ZWT6.

Recipe #423698

I adapted this recipe from a book called Cookbook of Foods from Bible Days. The original uses frozen beans and red wine vinegar, and you can, too, if you'd like. It also calls for boiling the beans, but I prefer them steamed. I also leave the pimientos out occasionally. If you want to use dried dill, use 1 teaspoon.

Recipe #347960

This is a recipe that I clipped from an old Better Homes and Gardens issue. It was sent in by a reader, George Scangos. The original recipe called for reducing the sauce to 3 cups, but I never do. We serve this with pasta. You can slice the meat and spoon the sauce over both the meat and the pasta, or cut the meat up and mix it all together.

Recipe #355111

Not quite the traditional Greek recipe, but a great way to use up leftover pot roast! The original uses Kefalotyri cheese, but offers Parmesan as an alternative, so I've chosen the more readily available choice.

Recipe #403741

Adapted from Cookbook of Foods from Bible Days. The name refers to Genesis 25:33. Heating and soaking time is included in prep time.

Recipe #422526

From the Greek Island of Chios. Adapted from The Foods of the Greek Islands. Posted for ZWT6. Tomatoes may be prepared a day in advance and refrigerated.

Recipe #423237

From the village of Olympi on the island of Chios. Adapted from The Food of the Greek Islands. Posted for ZWT6. 1/4 cup crushed red pepper flakes and 3 tablespoons paprika may be substituted for the Aleppo pepper.

Recipe #423238

From Cyprus. Adapted from The Food of the Greek Islands. Posted for ZWT6. Salad may be prepared through step 2, covered and refrigerated 3-4 hours before continuing with recipe.

Recipe #423241

Adapted from The Foods of the Greek Islands. Posted for ZWT6. Frozen peas may be substituted for fresh. Fava beans or green beans may also be substituted for the peas.

Recipe #423279

From Cyprus. Adapted from The Food of The Greek Islands. Posted for ZWT6.

Recipe #423278

From the Greek island of Chios. Adapted from The Foods of the Greek Islands. Posted for ZWT6.

Recipe #423280

Adapted from The Foods of the Greek Islands. Posted for ZWT6. From the Greek island of Folegandros.

Recipe #423664

Adapted from the Foods of the Greek Islands. Posted for ZWT6. From Cyprus. To substitute canned black-eyed peas, drain a 16-ounce can and combine with chard and 1 1/2 cups vegetable broth.

Recipe #423666

Adapted from The Foods of the Greek Islands. Posted for ZWT6. From the island of Chios. If not using the purslane, increase parsley and arugula to 3/4 cup each.

Recipe #423667

Especially good with lamb. From the Barbecue Bible. Posted for ZWT6.

Recipe #423671

Adapted from Barbecue Bible Sauces, Rubs and Marinades. Posted for ZWT6.

Recipe #423696


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