Greek Pizza

 This is a recipe that I found in old vegetarian cookbook. Sadly, the name of it was lost long ago. But, it's a recipe that we love!

Greek Pizza

1/2 to 3/4 cup olive oil

1 cup minced onion

1/4 teaspoon salt

2 teaspoon dried basil

1 teaspoon dried oregano

1 lb. fresh spinach, minced

8 large cloves garlic, minced

Fresh black pepper to taste

3 Tablespoons lemon juice

1 lb. filo dough leaves

1/2 lb. mozzarella cheese, grated

2 medium ripe tomatoes, thinly sliced

1/2 cup kalamata olives, pitted, sliced

3/4 lb. feta cheese, crumbled

Preheat oven to 375 degrees. Heat 2 tablespoons of oil in a large, deep skillet. Add onion and salt, cook on medium heat until onion softens. Add herbs and spinach. Cook, stirring, until the spinach is limp and the liquid has mostly evaporated, about 5-8 minutes. Remove from the heat. Stir in the garlic, black pepper and lemon juice. Set aside.

Brush a large baking tray with olive oil and begin layering the filo leaves, brushing with oil between layers. Continue until you've layered the entire package. Sprinkle the top surface with the grated mozzarella.

Use a slotted spoon to transfer the spinach mixture to the top of the mozzarella layer, leaving behind whatever liquid failed to evaporate. Spread the spinach mixture evenly into place, leaving a 1/2 inch border of pastry around the entire perimeter.

Arrange the tomato slices and olives over the spinach and sprinkle crumbled feta cheese over the top. Bake for 30 minutes. Cut into squares as soon as it comes out of the oven, then cool at least 10 minutes before serving.

Serves 6.

*Can be assembled in advance and refrigerated.

*The filo dough crust is delicious but time consuming. I like to put the spinach mixture and toppings on a regular pizza crust, too. Either way it is a wonderful pizza!

*Add sliced black olives, sliced cherry tomatoes, artichoke hearts, chopped chicken to the pizza.

White Chicken Chili

 This is a recipe given to me by a friend when we lived in Texas. It is a delicious chili variation.

White  Chicken Chili

32 oz. chicken stock

3- 14.5 oz. cans white beans, undrained

5 cups cooked chicken, chopped

2 cups salsa

8 oz. grated pepper jack cheese

2 teaspoons ground cumin

2 garlic cloves, minced

Pepper to taste

1/2 cup finely crushed corn chips (optional for thicker chili)

Place all ingredients, except corn chips, in a crock pot and cook on high until cheese is well incorporated. Chili may also be cooked on stove top on medium heat. When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. Garnish with more crushed corn chips, cheese or sour cream.

Recipe shared by Robin.

Chocolate Peanut Butter Cookies

EASIEST CHOCOLATE PEANUT BUTTER COOKIES EVER

From — Cottonwood Cozy Mysteries Superseries: Books 1-6 (Cottonwood Springs Cozy Mysteries) by Dianne Harman 

Ingredients:

2 cans (16 oz. each) chocolate fudge frosting

1 egg

1 cup chunky peanut butter

1 ½ cups all-purpose flour

¼ cup granulated sugar

Directions:

Preheat oven to 375 degrees. Set aside 1 can plus 1/ 3 cup frosting. In a large bowl, combine egg, peanut butter, and remaining frosting. Stir in flour until moist. Drop rounded tablespoons of the dough 2” apart on greased baking sheets. Flatten cookies with a fork dipped in sugar. Bake for 8-11 minutes or until set. Remove to wire racks. Cool completely. Spread with remaining frosting. Enjoy!

 

Shish Kabob Marinate

Recipe taken from "The Gourmet Cookbook" by Gourmet, the Magazine of Good Living, 1950, page 380.

Cut 2 lbs. meat into 1 1/2" squares. Marinate the meat for 2 hours.

Marinate:
2 large lemons, juiced
4 Tablespoons olive oil
2 Tablespoons grated onion
2 Tablespoons red chili pepper flakes
1 teaspoon coriander
1 teaspoon powdered ginger
1 clove garlic, mashed to a pulp
2 teaspoon turmeric or curry powder
3 teaspoon salt

Run the marinated meat onto skewers, alternating meat with similarly sized slices of onion and green peppers, mushroom caps, cherry tomatoes. Broil the kabobs under the flame of a hot broiler (or grill on a BBQ), turning to brown all sides and basting often with melted butter.

Tender cuts of veal, beef, lamb or pork may be used.

Buttermilk Syrup

This is Kendal's syrup from his cooking class in high school.

Buttermilk Syrup

1 c. syrup

½ c. buttermilk

1 cube of butter

½ tsp. baking soda

1 tsp. vanilla

1 tsp. white corn syrup

Bring sugar, buttermilk and butter to a boil. Turn off the burner. Add the remaining ingredients.

Sloppy Joes

Barbecue Beef Burger

(Sloppy Joes)

1 lb. hamburger

½ c. chopped celery

1 medium onion, chopped

1 can (7 oz.) sliced mushrooms

1 can (14.5 oz.) diced tomatoes

¼ c. ketchup

1 c. water

¼ tsp. chili powder

2 Tbsp. dry Tapioca

1 tsp. salt

½ tsp. pepper

1 Tbsp. worcestershire sauce

1 Tbsp. vinegar

Brown hamburger. Add celery and onions. Cook 2 minutes so soften. Add remaining ingredients and simmer 20-30 minutes to thicken. Serve on hamburger buns.

Lasagna

Lasagna

4 strips bacon, sliced

1 c. chopped onions

1 lb. hamburger

4 garlic cloves

1 tsp. salt

¼. Tsp. pepper

¼ tsp. chili pepper

1 can (14.5) diced tomatoes

1 can tomato soup

2 cans tomato sauce

1 can tomato paste

2 stalks celery, sliced

1 medium carrot, sliced

3 Tbsp. parsley, diced

Crisp bacon in a saucepan, remove from pan and set aside. Keep the bacon grease and add onions and hamburger to brown. Add garlic, seasonings, tomato cans, and vegetables. Let simmer for 1 hour, stirring occasionally. If you can let it simmer longer, it will be even better!

Lasagna noodles (cooked or uncooked according to your favorite method)

16 oz. cottage cheese

1 lb. grated mozzarella cheese

In a greased 9x13 pan, layer lasagna noodles, sauce, cottage cheese, grated mozzarella, repeat layers one more time. Bake at 350 degrees for 30-45 minutes until cheese just begins to brown.

Sausage Kale Soup

Italian Stew

(Sausage Kale Soup)

1 lb. bulk Italian sausage

1 small onion, chopped

1 clove garlic, minced

3 c. beef broth

1 can (14.5 oz.) stewed tomatoes, cut up

1 can (8 oz.) tomato sauce

1 medium carrot, thinly sliced

1 tsp. dried basil

1 tsp. dried oregano

1 package (9 oz.) refrigerated cheese tortellini

2 Tbsp. minced fresh parsley

Grated Parmesan Cheese

In a large saucepan or dutch oven, cook the sausage and onion on medium heat until meat is browned. Add garlic. Cook and stir for 2 minutes. Stir in the broth, tomatoes, tomato sauce, carrot, basil and oregano. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, for 30 minutes. Gently stir in the tortellini, zucchini and parsley. Cover and simmer for 20-25 minutes or until the tortellini is tender. Serve with parmesan cheese. Makes 2 quarts. Serves 6-8.