Phillips Family Recipes for the Generations - PowerPoint Presentation

Slide1

Phillips Family Recipes for the GenerationsTo Share

Cooking with Love

ANASTASIA PHILLIPSSlide2

Appetizers

Artichoke Dip

Shrimp DipPuff Pastry Shrimp Appetizers

Stuffed Mushrooms

Tarama

TyropitesShrimp Cocktail SauceTzazikiSlide3

Artichoke Dip

Ingredients:

1 cup shredded Mozzarella cheese

1 cup shredded Cheddar cheese

(sharp or medium as desired)

1 cup shredded Co Jack cheese

1 can of artichokes, packed in water

1 cup of mayonnaise

2 cloves garlic, crushedgrated Parmesan cheeseDirections:Mix ingredients. Sprinkle Parmesan cheese on top. Bake at 350 degrees until mixture is gooey and golden brownSlide4

Shrimp Dip

Ingredients

1 can of tomato soup

2 (8 oz.) packages cream cheese

1 envelope Knox gelatin dissolved in ¼ cup water

1 cup of mayonnaise

¾ cup finely chopped celery

½ cup finely chopped green onion

½ tsp. Tabasco hot sauce2 (4 ½ oz.) cans shrimp, drained and chopped2 Tbs. Worcestershire sauceDirections Heat soup to boil. Dissolve cheese in soup. Add gelatin. Cool.Add all other ingredients. Put in oiled ring mold. Chill overnight (tastes better the second day).Serve with small party rye bread Slide5

Puff Pastry Shrimp

Ingredients:

* 1 cup of butter * 1½ cups flour

* 1 egg, slightly beaten * ½ cup sour cream

* ½ cup shredded sharp Cheddar cheese 

Directions:

Cut butter into flour with pastry blender until completely mixed. With fork, stir in sour cream and cheese until thoroughly blended. Divide dough into 2 equal parts; Wrap each and refrigerate 8 hours or overnight. Next Day  Heat oven to 350 degrees. On well-floured cloth covered board, roll one part of pastry to 1/16 inch;Cut into 2-inch rounds with a plain or scalloped cutter. In 2/3 of the rounds, cut out one inch circles. Refrigerate scraps of dough before rerolling. Place plain rounds on ungreased baking sheet; Brush with slightly beaten egg. Top each with a round with center removed. Brush with egg and top with another round with center removed . (You will have 3 layers- one plain, 2 with centers removed).

Repeat for second half of pastry. Bake 20 to 25 minutes. Cool.

Fill with the following dip or your own favorite thick dip.

Ingredients

:

* 1 can (4½ oz.) tiny shrimp

* ½ tsp. garlic salt

* 8 oz. Philadelphia Cream Cheese * ¼ dill weed* ¼ cup milk * 1 tsp. lemon juice* 1 tsp. Worcestershire sauceDirections:Soften one package (8 oz.) of cream cheese in a small mixing bowl. Gradually beat in ¼ cup of milk. Add 1 teaspoon of lemon juice, 1 teaspoon of Worcestershire sauce, ½ teaspoon of garlic salt and ¼ teaspoon of dill weed. Mix thoroughly. Fold in ½ cup (half of 4 ½ ounce can) shrimp, drained and chopped. Cover and chill. The remaining shrimp can be use for garnishing top of appetizers.*Note: Top each puff with one whole tiny shrimp for nice presentation

Puff Pastry Shell

Shrimp Dip FillingSlide6

Stuffed

Mushrooms

Ingredients:

20 large or jumbo white mushrooms

2 stalks celery, chopped

1 large onion, chopped1 lb. Italian sausage, casings removed Salt & pepper to tasteOptional: 2 Tbsp. butter, melted Directions:Remove stems from mushrooms. Use a narrow teaspoon to scoop out some mushroom, being careful not to break mushrooms in the process. Chop mushroom scraps with stems and sauté a bow them with celery and onion until soft.Remove sautéed vegetables and place them in a bowl . In the same pan, brown sausage using a wooden spoon to crumble it as much as possible. Mix sausage with vegetables and adjust seasoning.

For added richness, brush or dip mushroom cups with melted butter. 

Pack filling into mushroom cap, forming a generous mound on each.

Place on baking pan (don’t use cookie sheet as there will be a lot of juice).  

Bake at 350

degrees until browned (about 20 to 30 minutes). Serve warm. Slide7

TARAMAΣA

Λ

ATA

(aka

Tarama

) 

Ingredients:

4 oz. Tarama (Fish Roe)1 cup olive oil½ cup lemon juice¼ cup minced onions2 slices white bread (cut off crust and discard) Directions: Put all the above ingredients in a blender and mix well. Refrigerate.Slide8

ΤΥРΟΠ

І

ΤЕ

Σ

TYROPITES

Ingredients:

½ lb. Feta cheese, crumbled

½ lb. dry Cottage Cheese

(Ricotta or Goat Cheese preferred)3 eggs½ lb. melted butter1 lb. phyllo doughDirections:Blend crumbled Feta and the other cheese and mix thoroughly. Add eggs, one at a time and mix well.  Cut phyllo dough into strips about 2 inches wide and line them up on a board. Brush with melted butter.

Place one teaspoon of the filling on one end of pastry strip and fold corner over to make a triangle. Continue folding side to side in the form of a triangle until desired size is reached. Proceed this way until all phyllo and filling is used.  

Line the triangles in a buttered baking pan.

Sprinkle tops generously with butter. 

Bake in moderate oven (350 degrees) until golden brown.

(*

Note

: These can be made ahead of time and frozen tor future use. After you butter the triangles, lay them on waxed paper. You can layer many triangles separated by wax paper. Bake them right out of the freezer.)Slide9

Shrimp Cocktail SauceTZATZIKISlide10

SALADS

Chicken Salad

Greek Salad DressingGreek Potato Salad

Taffy Apple SaladSlide11

CHICKEN SALAD

Ingredients:

2 cups cooked chopped chicken

¾ cup mayonnaise½ cup celery, finely chopped2 green onions, finely chopped¾ cup dried cranberries or raisins

¾ cups walnuts, chopped

salt and pepper to taste

Optional: dash of cayenne pepperDirections:Mix all of the above ingredients together. Serve or refrigerate for later use..Slide12

GREEK SALAD DRESSING

1 cup olive oil

½ cup red wine vinegar

¼ cup lemon juice

1 tsp. salt

2 cloves garlic, finely minced½ tsp. sugar¼ tsp. pepper1 tsp. oregano

Directions:

Mix above ingredients and shake well.Slide13

GREEK POTATO SALAD

Ingredients

5 lbs. Idaho potatoes

1 large sweet onion, sliced thin

5 fresh green onions, chopped

2 ripe tomatoes, sliced1 cucumber, sliced

Optional: Feta Cheese, diced into small chunks

4 hard boiled eggs, sliced

DRESSING:1/3 cup red wine vinegar¾ cup olive oil2 tsp. oreganosalt and pepper to tasteDirections: Boil potatoes until tender. Let cool. Peel potatoes and cut into large chunks. Add onions, tomatoes and cucumbers.If desired, add Feta cheese or hard-boiled eggs. In a medium jar, add ingredients for dressing and shake well. Pour over salad and mix well.  Enjoy warm or at room temperature. Slide14

TAFFY APPLE SALAD

Ingredients:

½ cup sugar

1 heaping Tbsp. cornstarch2 Tbsp. lemon juice1 egg, beaten

1 (20 oz.) can pineapple, chunks

(in heavy syrup)1 (8 oz.) carton Cool Whip3 large apples (Granny Smith variety), chopped2 cups miniature marshmallows1½ cups salted peanuts Directions:  

Dressing: In a heavy bottomed saucepan, mix sugar, cornstarch, lemon juice, egg, and juice from canned pineapple.

Cook over low heat, stirring constantly until mixture thickens

(about 5 minutes). Then

c

ool

by putting in

refrigerator and let it get cold). Once

cold stir in Cool Whip. Final Preparation In a large bowl, mix apples, pineapple, marshmallows, and peanuts. Toss with dressing and refrigerate for 2 to 3 hours before serving.   Makes about 16 servings. Slide15

SOUPS

Bean Soup

Egg Lemon Soup Lentil Soup

New England Clam Chowder

Turkey Soup

Weight Watchers SoupSlide16

Bean Soup(FASOLADA)

Ingredients:

1 lb. Great Northern Beans

1 (8 oz.) can tomato sauce1 cup celery, chopped 2 carrots, chopped

1 large onion, chopped

½ cup olive oil

salt and pepper to taste 2 Bay leaves3 Tbsp. parsley 2 garlic cloves, choppedDirections:Put beans in a soup pot and cover with water. Bring to a boil and boil for 2 minutes. Allow it to stand in hot water for 1 hour. Meanwhile, sauté all of the other ingredients for 5 minutes.  Rinse the beans with cold water and add beans to the sautéed mixture. Add about 8 cups of water and bring to a boil. Reduce heat to medium and cook for about 2 hours. If necessary add hot water to thin soup as desired.Slide17

Egg Lemon Soup(AVGOLEMENO)

Ingredients:

1 chicken (

stewer, preferred)1 cup Riceland rice 3 eggs, separated2 lemons (juice)

salt and pepper to taste

Directions:

Boil stewer chicken until cooked and create a strong chicken broth.. Remove cooked chicken from broth and debone. Let the chicken cool.Bring 6 cups of the broth to a boil and add one cup of rice. Add salt and pepper to taste. When rice is cooked, (approximately 20 minutes) lower heat to a simmer. In a large mixing bowl, beat 3 egg whites until stiff. Add the yolks; then add the juice of two lemons, slowly, beating well. Then add the broth, a little at a time, beating well until most of the broth is used. Pour this mixture back into the pot, stirring well. Pieces of chicken may now be added to soup if desired.Option: In place of homemade broth you can use pre-made broth. You can also replace the chicken with left over or canned chicken meat.Slide18

LENTIL SOUP(FAKI)

Ingredients:

1 lb. lentils

½ cup olive oil

1 cup chopped celery 3 cloves garlic, whole 1 onion, chopped 1 (8 oz.) can tomato sauce

½ cup chopped carrots

salt and pepper to taste

½ tsp. dried oregano¼ cup chopped parsleyOptional: vinegarDirections:Cover lentils with water in a pot and bring to a boil. Discard water and rinse the lentils with cold water. In a soup pot, lightly sauté all ingredients. When sautéed, add lentils and cover with 7 cups of water.  Bring to a boil, reduce to medium heat and simmer, covered, for 45 minutes. If soup is too thick, add additional hot water to reach the consistency you desire. (*Option: Serve vinegar on the side so it can be added to soup pertaining to diner’s taste.)Slide19

NEW ENGLAND CLAM CHOWDER

Ingredients:

2 slices of bacon (or salt pork)

1 cup finely chopped onions2 cups cubed pared potatoes1 tsp. saltdash of pepper2- 10½ oz. sized cans chopped clams, or 1 pint shucked clams (reserve juice)

2 cups Half & Half

2 Tbsp. butter

.Directions: Chop bacon coarsely. Sauté it in a large kettle until almost crisp. Add onion. Cook for about 5 minutes. Add cubed potatoes, salt, pepper, and 1 cup of water. Cook, uncovered for 15 minutes, or until potato is fork-tender. Meanwhile, if using canned chopped clams, drain clams, reserving clam liquid. If using shucked clams, chop clams coarsely. Add clams, ½ cup of clam liquid, the Half & Half, and butter to the kettle. Heat. (*Note: Best to buy the chopped clams and add all the clam liquid to the kettle.)Slide20

TURKEY SOUP

Ingredients:

1 turkey carcass

1 onion, sliced1 carrot, sliced1 stalk of celery, cut up6 crushed peppercorns2 garlic cloves, crushedSalt taste

.

Directions

Break the turkey carcass into small pieces. Put them in a soup pot with any small pieces of turkey meat you can spare or that remain on the bones. Add 8 cups of water, or enough to cover the bones. Add onions, carrots, garlic, celery, and peppercorns. Bring to a boil, lower the heat, cover partially, and simmer for 3 or 4 hours. Strain the broth and cool quickly, uncovered. Chill the broth. Remove the fat when it solidifies, or scoop any of the fat off the surface with a spoon. Add salt to taste.Options: Serve as clear broth or add some cooked noodles,rice, orzo or barley. It can also be used as a base for Many vegetable soups.Slide21

WEIGHT WATCHER’S SOUP

Ingredients

¼ cup sliced onions

2 pkgs. instant chicken or beef broth seasoning mix

2 cloves minced garlic

1½ cups thinly sliced zucchini

½ cup thinly sliced carrots

½ cup chopped seeded tomatoes

1 tsp. chopped parsley¼ tsp. basil leaves1/8 tsp. pepper2 cups water. Directions:In a 1½-quart non-stick saucepan, combine onion, broth mix, and garlic. Cook, stirring occasionally until the onion is translucent. Add remaining ingredients, except water, and stir to combine. Cover and cook on low heat, stirring occasionally for about 10 minutes. Add water and bring to a boil. Reduce heat to medium. Cover and cook until vegetables are soft (about 20 minutes). Using a slotted spoon, remove about ½ cup of vegetables from the saucepan and set them aside. In a blender container, in two batches, puree remaining soup. Return puree mixture to saucepan. Add reserved vegetables and heat.Makes 2 servings. 10 calories/serving.Slide22

BREADS

Bagels

Multigrain Bread

English Muffins I

Crumpets

English Muffins IIBiscuits and Buttermilk BiscuitsMini PopoversBanana Nut BreadGreek Easter Bread (Tsoureki)

Samantha kneading Easter Bread.

Samantha kneading Easter Bread.Slide23

BAGELSIngredients4½ to 5 cups

unsifted flour

3 Tbsp. sugar

2 Tbsp. margarine

1 Tbsp. salt

1 Tbsp. sugar2 pkg. active dry yeast 2 Tbsp. of salt1 egg white1 Tbsp. sugar

water

Directions:

Mix 1½ cups flour, 3 Tbsp. sugar, 1 Tbsp. salt, and yeast. Heat 1½ cups water and margarine to 120 to 130 degrees. Add to yeast mix; beat 2 minutes at medium speed. Add ½ cup flour; beat at high speed 2 minutes. Stir in enough flour to make a stiff dough. On floured board, knead for 10 minutes. Set in a greased bowl; turn to grease top. Cover and let rise in a warm place for 1 hour. Punch down; let rest 15 minutes. In a skillet, heat 1 inch of water, remaining sugar, and salt to a simmer. Divide dough into 12 pieces; shape 3 into smooth balls. With floured finger, poke a one-inch hole in each. Drop into simmering water. Cook for 3 minutes. Turn and cook for 2 minutes. Turn again and cook for 1 more minute. Drain on towels. Repeat shaping and cooking the rest of the dough. Place on greased baking sheet. Beat egg white and sugar together. Brush egg white mix on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seeds if desired. Bake at 375 degrees for 20 to 25 minutes.Slide24

Ingredients6¼ oz. (1¼ cups) 7-grain hot cereal mix

Bob’s Red Mill or Arrowhead Mill preferred

20 oz. (2½ cups) boiling water15 oz. (3 cups) unbleached all-purpose flour plus extra (for dusting work surface)

7½ oz. (1½ cups) whole-wheat flour

4 Tbsp. honey

4 Tbsp. unsalted butter, melted and

cooled slightly

2½ tsp. instant yeast

1 Tbsp. table salt¾ cup unsalted pumpkin or sunflower seeds ½ cup old-fashioned rolled oats or quick oatsMULTIGRAIN BREADDirections:Place cereal mix in bowl of a standing mixer and pour boiling water over it. Let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge (about 1 hour). Whisk flours in medium bowl.Once grain mixture has cooled, add honey, melted butter, and yeast, and stir to combine. Attach bowl to standing mixer fitted with dough hook. With mixer running on low speed, add flours, ½ cup at a time, and knead until dough forms ball (1½ to 2 minutes). Cover bowl with plastic and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl (3 to 4 minutes). (If it does not clear sides, add 2 to 3 tablespoons additional all-purpose flour and continue mixing). Continue to knead dough for 5 more minutes. Add seeds and knead for another 15 seconds. Transfer dough to floured work surface and knead by hand until seeds are dispersed evenly and dough forms smooth taut ball. Place the dough into a greased container with 4-quart capacity. Cover with plastic wrap and allow it to rise until doubled (45 to 60 minutes). Adjust the oven rack to the middle position. Heat oven to 375 degrees. Spray two 9x5-inch loaf pans with nonstick cooking spray. Transfer dough to lightly floured work surface and pat into a 12x9-inch rectangle. Cut dough in half crosswise with knife or bench scraper. Shape loaves as follows: With short side of the dough facing you, starting at the farthest end, roll dough piece into a log. Keep roll taut by tucking it under itself as you go. To seal the loaf, pinch seam gently with thumb and forefinger. Spray loaves lightly with water or nonstick cooking spray. Roll each dough log in oats to coat evenly. Place loaf seam side down in greased loaf pan, pressing gently into corners.Cover lightly with plastic wrap and let rise until almost doubled in size (30 to 40 minutes). (Dough should barely spring back when poked with knuckle). Bake until internal temperature registers 200 degrees on instant-read thermometer (35 to 45 minutes). Remove loaves from pans and cool on wire rack, before slicing (about 3 hours). Slide25

ENGLISH MUFFINS IIngredients1 cup of water

½ cup scalded milk

2 tsp. sugar 1 tsp. salt

4 cups flour

1 pkg. active dry

yeast 3 Tbsp. butter, softenedDirections:  Combine 1 cup warm water, ½ cup scalded milk, 2 teaspoons of sugar, and 1 teaspoon of salt in a mixing bowl. Dissolve 1 package of active dry yeast in 2 tablespoons of warm water for 3 to 5 minutes. Combine the two mixtures. Sift before measuring 4 cups of all-purpose flour or the flour of your choice

.

Beat 2 cups of flour gradually into the above mixture. Cover the bowl with a cloth and let the dough rise in a warm place (about 85 degrees) for about 1½ hours or until it collapses back into the bowl. Beat in 3 tablespoons of softened butter. Beat or knead in the remaining flour.  Grease the inside of the muffin rings and fill half full with the batter. Let them stand in a lightly greased cookie sheet until the dough has doubled in bulk (it should now fill the muffin ring). Place the cookie sheet with the muffins in an oven preheated to 425 degrees. Cook until muffins are a golden brown.  Makes 8 muffins. If you have only 4 muffin rings, chill or freeze half the dough before it rises and bake in two batches. (*Note: You can buy muffin rings. They sell in packages of 4. You can also cut the tops and bottoms off of tuna cans and make your own rings.)Slide26

CRUMPETSIngredients1 cup of water

2/3 cup scalded milk

2 tsp. sugar 1 tsp. salt

4 cups flour

1 pkg. active dry

yeast 3 Tbsp. butter, softenedDirections:  Combine 1 cup warm water, ½ cup scalded milk, 2 teaspoons of sugar, and 1 teaspoon of salt in a mixing bowl. Dissolve 1 package of active dry yeast in 2 tablespoons of warm water for 3 to 5 minutes. Combine the two mixtures. Sift before measuring 4 cups of all-purpose flour or the flour of your choice

.

Beat 2 cups of flour gradually into the above mixture. Cover the bowl with a cloth and let the dough rise in a warm place (about 85 degrees) for about 1½ hours or until it collapses back into the bowl. Beat in 3 tablespoons of softened butter. Beat or knead in the remaining flour.  Grease the inside of the muffin rings and fill half full with the batter. Let them stand in a lightly greased cookie sheet until the dough has doubled in bulk (it should now fill the muffin ring). Place the cookie sheet with the muffins in an oven preheated to 425 degrees. Cook until muffins are a golden brown.  Makes 8 muffins. If you have only 4 muffin rings, chill or freeze half the dough before it rises and bake in two batches. (*Note: You can buy muffin rings. They sell in packages of 4. You can also cut the tops and bottoms off of tuna cans and make your own rings.)Slide27

ENGLISH MUFFINS IIIngredients½ cup nonfat powdered

milk

1 Tbsp. granulated sugar1 tsp. salt

1 Tbsp. shortening

1 cup of hot water 1 envelope of dry yeast1/8 tsp. granulated sugar 1/3 cup of warm water2 cups all-purpose flour,

sifted

nonstick cooking spray

4 muffin ringsDirections:  Combine the powdered milk, 1 tablespoon of sugar, ½ teaspoon of salt, shortening, and hot water in a bowl. Stir until the sugar and salt are dissolved. Let cool.  In a separate bowl, combine the yeast and 1/8 teaspoon of sugar in the warm water and set aside, until the yeast has dissolved, for about 10 minutes. Add this to the powdered milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.  Preheat the griddle to 300 degrees. Add the remaining ½ teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with cooking spray. Using a #20 ice cream scoop, place 2 scant scoops of the mixture into each ring and cover with a pot lid or a cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown.   Place on a cooling rack, remove rings, and cool.   Split with fork and serve. (*Note: In either recipe, you can substitute flours you like, such as 2 cups 100% whole wheat flour, 1 cup oat bran flour, and one cup white flour to make a 4 cup mixture. Sometimes I substitute one cup of multigrain flour and one cup of 100% wheat flour in place of 2 cups of 100% wheat flour. It’s your call.)  Slide28

BISCUITSIngredients:2 cups flour

1 Tbsp. baking powder

½ tsp. salt1/3 cup shortening

¾ cups milk

Directions

:Stir the flour, baking powder, and salt thoroughly. Cut in shortening until the mixture resembles coarse crumbs. Make a well in the dry mixture; add milk all at once. Stir just until the dough clings together. Knead softly on a lightly floured surface (10 to 12 strokes). Roll or pat dough to ½ inch thickness.

Cut with 2½ inch biscuit cutter; dip the cutter in flour between cuts.

Place on ungreased baking pan.

Bake at 450 degrees until brown, for 10 to 12 minutes. Makes 10 biscuits.BUTTERMILK BISCUITSDirections: Prepare baking powder biscuits as above, except add ¼ teaspoon of baking soda to the flour mixture and substitute buttermilk for milk in the recipe. Makes 12 biscuits.Slide29

MINI POPOVERSIngredients1¼ cups flour¼ tsp. salt

3 large eggs1¼ cups milk

2 Tbsp. unsalted butter (cut into 12 pieces)

1 Tbsp. unsalted butter, melted

1 12-cup metallic mini popover pan

Directions:Oil or spray (with nonstick vegetable oil spray) popover pan. Preheat oven to 400 degrees and set oven rack in middle of oven. Preheat popover pan in oven about 2 minutes. Blend flour, salt, eggs, milk, and melted butter until mixture is the consistency of heavy cream, for about one to two minutes. This can be mixed in a food processor, blender, or hand mixer. The batter can be made ahead of time and stored in the refrigerator. Batter should be used at room temperature.Place 1 small piece of butter in each cup and place back in preheated oven until butter is bubbly, after about 1 minute. Fill each cup ½ full of batter and bake for 20 minutes. Reduce temperature to 350 degrees and continue baking 20 minutes.

Makes 12 popovers.

(*

Note: Popovers are best right from the oven. Serve with butter, jam or other sweet or savory spreads.)Slide30

BANANA NUT BREADIngredients3 ripe bananas, well mashed2 eggs, well beaten

2 cups flour¾

cup sugar1 tsp. salt

1

tsp. baking soda

½ cup walnuts, coarsely chopped Directions:Preheat oven to 350 degrees. Grease a loaf pan. Mix the bananas and eggs together in a large bowl. Stir in the flour, sugar, salt and baking soda. Add the walnuts and blend. Put the batter in the pan and bake for one hour. Remove the banana nut bread from the pan and place onto a rack. Serve warm.Slide31

GREEK EASTER BREADTSOUREKI

INGREDIENTS:

3 cakes yeast

¾ cup lukewarm water

3 cups scalded milk

1½ tsp. salt 1 cup of sugar 1 cup butter 10 cups flour (approximately)6 slightly beaten eggs

OPTIONAL

:

1 red-dyed, hard-boiled egg per loaf of bread1 egg, beaten with 1 Tbsp. water (for glaze) OPTIONAL: SYRUP1 cup honey1 cup of water½ cup of sugar1 tbsp. lemon juice1 cinnamon stick; ground cinnamon as needed

walnuts, ground as needed

Directions:

Soften yeast in

lukewarm water. Add milk, salt, sugar and butter. When milk mixture is lukewarm, add half the flour and beat well. Let rise until very light.

Add eggs and the rest of the flour. Knead lightly. Let rise and, when dough is light, place in greased

pans (round loaf pans preferred). Place one red-dyed egg in center of dough and let rise again.  Bake at 375 degrees 45 to 55 minutes. Makes 3 to 4 loaves.SYRUP: Directions: Combine honey, water, sugar, lemon juice, and cinnamon stick. Boil 10 to 15 minutes until syrup is made.  When bread is cold, pour warm syrup over loaves. Sprinkle ground walnuts and cinnamon over bread loaves.  Slide32

Tony’s International andFavorite Entrees

Baked

Lasagne

Thin Crust Dough

Thin Crust Pizza

Deep Dish PizzaBeef StroganoffBeef WellingtonOsso Buco

Chicken Pot Pie

Chicken Ala King

Chicken and Cheese EnchiladasChiliBraised OxtailMaryland Crab CakesCrayfish ÉtoufféeStuffed Baked PotatoesPappou Tony and MatthewSlide33

Baked Lasagna 1½ lbs. ground beef

1 cup onions, chopped

½ lb. ground lean pork 1 clove garlic, crushed

1 can (28 oz.) plum tomatoes with puree (add ½ cup water)

1 can (15 oz.) tomato sauce

1½ Tbsp. parsley flakes 2 tsp. oregano1 ½ Tbsp. sugar 1 tsp. salt1 tsp. crushed basil leaves

½ cup Parmesan cheese, grated

2 lbs. Ricotta cheese

1 tsp. salt1 Tbsp. parsley flakes 1 tsp. crushed oregano leaves 8 oz. lasagna noodles (cooked, well-drained) ½ cup Parmesan cheese, grated¾ lb. Mozzarella cheese, shredded Ingredients:Directions: Cook ground beef, ground pork, onion, and garlic in Heavy Dutch oven or roaster until meat is browned and onion is tender. Drain off excess fat. Add tomatoes and break up with a fork. Stir in tomato sauce, 1 ½ tablespoons parsley, the sugar, 1 teaspoon salt, basil, and 1 teaspoon oregano. Simmer uncovered for 1 hour, or until mixture is as thick as a good spaghetti sauce. Heat oven to 350 degrees.  Mix Ricotta cheese, ½ cup Parmesan cheese, 1 tablespoon parsley flakes, 1 teaspoon salt, and one teaspoon oregano. In an oblong baking dish, 13½x9x2 inches, layer ½ of noodles, sauce, Mozzarella cheese and Ricotta cheese mixture. Repeat. Reserve enough sauce for a thin top layer. Spread sauce over top. Sprinkle with ½ cup Parmesan cheese.  Baked uncovered for 45 to 55 minutes, or until cheese is bubbly in center. Let stand 15 minutes after removing from oven.  To serve, cut into squares. Makes 8 to 10 servings. (*Note: You can use creamed cottage cheese, if desired, instead of Ricotta cheese. If you have a crowd, you can double the recipe. I used dried oregano, parsley and basil instead of fresh.)  Slide34

Thin Crust Pizza DoughINGREDIENTS

 Dough:

1 tsp. Active dry yeast½ cup plus 1 Tbsp. warm water

1 cup unbleached flour

½ cup 100% whole wheat flour

1 Tbsp. olive oil½ tsp. saltDIRECTIONS Dough: Dissolve yeast in warm water and stir well. Set aside. Using an electric mixer, combine both flours and salt in the mixing bowl. Make a well in the center of the flour. Add the yeast mixture and the oil. Mix until a rough ball is formed. Knead the dough in the machine until it is smooth and soft, for about 5 minutes.

Dust the dough and a mixing bowl lightly with flour. Put the dough in the bowl and cover with plastic wrap and a towel. Put the dough in a warm place to rise for 1½ hours until doubled in bulk.

 After the dough has doubled in bulk, punch it down and turn it out on to a lightly floured work surface. Knead it lightly for about 2 minutes. Roll out the dough into a circle approximately 13 inches in diameter and 1/8 inch thick. Fold the dough in half and then again in half and transfer to a 14-inch flat pizza pan or pizza screen that has been lightly oiled. Roll the edge of the dough to form a thick border all around.  Cover dough with a towel and let rise in a warm place for 30 minutes.  Slide35

Topping and Assembling ofThin Crust PizzaTopping Ingredients:

1 - 28 oz. can (6-1 brand) tomatoes or 1- 28 oz. can Italian style plum tomatoes

drained and crushed1 tsp. dried basil (or 2 tsp. fresh chopped basil)

1 clove crushed garlic

½ tsp. black pepper

1 Tbsp. sugara few pepper flakes as desired1 tsp. oreganosalt to taste grated Parmesan cheese to cover pizza crust and toppings½ to 1 lb. of Mozzarella cheese, sliced or grated

Italian Sausage* (1/2 to 1 lb. as desired.)

Directions for Topping:

 While the dough is rising the second time, combine the drained and crushed tomatoes with the seasonings in a mixing bowl. Slice or grate the mozzarella cheese. Prepare the sausage and/or other additional ingredients.  Assembly and Baking Instructions:  Preheat the oven to 425 degrees.  Brush the dough with a thin film of olive oil. Sprinkle the cheese (parmesan and mozzarella) evenly over the dough. Spoon on the tomatoes. Flatten small pieces of sausage and/or other ingredients and place them evenly over tomatoes. Drizzle a small amount of olive oil over the pizza. Bake the pizza in the preheated (425 degrees) oven 15 to 20 minutes until the crust is nicely browned. Slide36

CHICAGO DEEP DISH PIZZA DOUGHSlide37

Topping and Assembly CHICAGO DEEP DISH PIZZA Slide38

Beef Stroganoff

Coat of Arms of Russian Count

Pavel

Stroganoff. First stroganoff recipe introduced in 1871Slide39

BEEF WELLINGTON

Coat of Arms for Duke Wellington; Introduced to the dish at Waterloo during the Napoleonic WarsSlide40

Osso BuccoSlide41

** *

* Pennsylvanian Dutch Symbol for Love and Home

CHICKEN POT PIE

INGREDIENTS

Chicken Stock: 3½ lb. Chicken 1 carrot 1 celery stalk

1 small onion, halved

2 tsp. salt

  Pie dough:1½ cup all-purpose flour ½ tsp. salt½ cup cold unsalted butter, diced¼ cup vegetable shortening, chilled3 to 4 Tbsp. ice water  Filling:6 Tbsp. unsalted butter 1 large onion, diced (about 1¼ cups)3 carrots, sliced thinly on the bias3 celery stalks, sliced thinly on the bias½ cup all-purpose flour 1½ cups milk 1 tsp. chopped fresh thyme¼ cup dry Sherry wine¾ cup frozen peas, thawed 2 Tbsp. fresh minced parsley2 Tbsp. salt ½ Tbsp. freshly ground pepper1 egg beaten with 1 Tbsp. waterDirections: Combine chicken, carrot, celery, onion, and salt in a large stockpot. Add cold water just to cover and bring to a boil over high heat. Decrease heat to low and simmer for 45 minutes. Transfer chicken to a plate and allow it to cool. Increase heat to high and bring to a boil for 20 minutes to concentrate the broth. Strain broth through a fine mesh strainer and discard the vegetables. When cool enough to handle, pull chicken meat from the bones and shred into bite size pieces. 

To prepare the dough, combine flour, salt, and butter in the bowl of a food processor and pulse 5 times to combine. Add shortening and pulse a few more times, until dough resembles coarse cornmeal. Transfer to a bowl and sprinkle with 3 tablespoons of the ice water. Stir and then press together with a wooden spoon until the dough sticks together. A little at a time, add more water if the dough won’t come together.  Shape dough into a ball and then flatten into a disk. Cover in plastic wrap and refrigerate it for at least 30 minutes or up to 2 days before rolling.

Preheat oven to 400 degrees.

 Place large saucepan over medium heat and add butter. When the butter is melted, add onions, carrots, and celery. Cook for 10 minutes, stirring occasionally, until onion is soft and translucent. Add flour and cook, stirring for 1 minute. Slowly whisk in the milk and 2 ½ cups of chicken broth. Decrease heat to low and simmer, stirring often, for 10 minutes. Add chicken meat, thyme, sherry, peas, parsley, salt, and pepper and stir well. Taste and adjust seasonings as necessary.

Divide the warm filling among six 10 oz. or 12 oz. potpie tins or individual ramekins.

Place dough on a floured surface and roll out to ¼ inch thick. Cut into 6 rounds about an inch larger than circumference of bowl. Lay dough round over each potpie filling. Tuck the overhanging dough back under itself and flute the edges with a fork. Cut 1-inch slits in the top of each pie. Brush the top of the pies with egg wash. Line the baking sheet with aluminum foil. Place pies on the baking sheet and bake for 25 minutes, until the pastry is golden and the filling is bubbling. Serve hot. Serves 6. (*Note: You can also use any chicken you have previously cooked and have an excess of or buy chicken breasts or any other parts you wish to use instead of cooking your own chicken.) Slide42

CHICKEN A LA KING

First Chicken A La King was Served at

Claridge

Hotel in London in 1881

Claridge

Hotel, LondonSlide43

CHICKEN AND CHEESE ENCHILADASSlide44

CHILISlide45

BRAISED OXTAILS First introduced to the world during the French RevolutionSlide46

MARYLAND CRAB CAKESSlide47

Crayfish

ÉtoufféeSlide48

STUFFED BAKEDPOTATOESSlide49

AMALIA’S GREEK ENTREES

Amalia’s

Butternut Squash

Pita

Artichokes and Fava Beans

Baked

GigantesDolmadesSpinach and RiceSpanakopitaFeta SpanakopitaStuffed Tomatoes & PeppersMoussakaGreek Meat BallsGreek Chicken RollBraised Lamb Shanks in Red WineLamb and SpaghettiLamb with Egg Lemon SauceCephalonian PitaPastitsioMercini’s Pasta and CheeseSkordalia (Garlic Potatoes) YiaYia Amalia and MattSlide50

AMALIA’S BUTTERNUT SQUASH PITASlide51

ARTICHOKES AND FAVA BEANSSlide52

BAKED GIGANTESSlide53

DOLMADESSlide54

SPINACH AND RICESPANAKORIZZOSlide55

SPANAKOPITASlide56

FETA SPANAKOPITASlide57

STUFFED TOMATOES AND PEPPERSSlide58

MOUSSAKASlide59

GREEK MEATBALLSKEFTEDESSlide60

GREEK CHICKEN ROLLSlide61

BRAISED LAMB SHANKS IN RED WINESlide62

LAMB AND SPAGHETTISlide63

LAMB WITH EGG LEMON SAUCESlide64

CEPHALONIAN PITASlide65

PASTITSOSlide66

MERCINI’S PASTA AND CHEESESlide67

SKORDALIAaka The Vampire Killer Slide68

HOMEMADESAUSAGESGreek or Orange SausageItalian Sausage-

INCLUDING

TONY’S ITALIAN SausageSlide69

G GREEK (Orange) Sausage LOUKANIKOSlide70

ITALIAN SAUSAGEINCLUDING TONY’S ITALIAN SAUSAGESlide71

THANKSGIVING SIDE DISHES

Cranberry Casserole

Amalia’s

Candied Sweet Potatoes

Greek Turkey StuffingSlide72

CRANBERRY CASSEROLESlide73

AMALIA’S CANDIEDSWEET POTATOESSlide74

GREEK TURKEY STUFFING