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    119 Recipes

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    This recipe came from my sister way back in the 70's. It is full of flavour and a nice change from bread stuffing.

    Recipe #450394

    It seems that most countries have their own version of rice pudding.

    Recipe #438557

    This is a light and delicious sauce that is perfect for cold poached salmon.

    Recipe #438556

    Many of our immigrant ancestors have always enjoyed a pancake type of bread. The Mexican tortilla, the French crepe, the German pancake, the Ethiopian injera, the Indian chapati, the Middle Eastern pita bread, the Russian blini, the Armenian lavosh and the Welsh ffrois, all are in now common in America. There are two kinds of lefse. The first is thn and dry and must be moistened before eating. The second is made with potato and served fresh and moist.

    Recipe #438553

    Molded into balls this is fiskeboller. Baked in a loaf it is called fiskegrot. The Norwegian table would not be without this basic form of fish. The Norski (Norwegian) immigrants brought their eating habits from the old country with them to the New World, and this is a perfect example.

    Recipe #438552

    These pancakes are usually made in a Swedish Platt. It makes small pancakes, about 3" in diameter. You can certainly make them in a larger form, but these wee ones are so cute.

    Recipe #438492

    This is a lovely way to end a Greek feast.

    Recipe #435831

    A hearty satisfying stew. Serve with either a Rice Pilaf or a Bulgar Pilaf.

    Recipe #435828

    Every country in the Mediterranean has its own version of this recipe.

    Recipe #435829

    This is loosely like lasagne in as far as it is layered. Serve this with a salad for a lovely quick Greek meal. The time for draining the zucchini and the resting after it is baked is not in the prep time.

    Recipe #435826

    Perfect at any backyard barbecue, served with a pilaf and garlic bread. For best results, vegetables should marinate for more than 2 hours, or even overnight. The marinating time in NOT included in the prep or cooking time.

    Recipe #435780

    This pilaf is served with almost every meal, especially stewed dishes. Orzo is a pasta made in the shape of rice.

    Recipe #435774

    Wonderful as part of a Greek meal.

    Recipe #435773

    This soup is a nice starter to a Greek meal.

    Recipe #435772

    A delicious lemon flavoured Greek soup traditionally made with chicken broth, this recipe is made with vegetable stock. Serve hot or cold.

    Recipe #435656

    This salad can be served as a hot meal or a cold salad.

    Recipe #435494

    This is one version of Greek Salad.

    Recipe #435491

    These potatoes are just like the ones at our favourite Greek restaurant...Paros Taverna. They are lemony with just the right balance of garlic and oregano. I never weigh the potatoes...and I always double the liquid mixture....as we like lots of the reduction. I have reduced the salt to 1 tsp as the lemon/garlic/herb takes care of most of the flavour. And most of us don't need that much salt. The roasting time is appoximate as to the size of the potatoes.

    Recipe #435423

    The onions and garlic are cooked in this recipe. There are plenty of live food enzymes left to ease digestion. This is a good transitional recipe that will entice a non-raw foodie. Leftovers can be added to your green smoothie. From Alive.

    Recipe #431600

    This is a variation of mayo...only vegan. Serve this on veggie burgers, sandwiches etc.

    Recipe #431599

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