Traditional Vegetarian Greek Recipes

Aegean Pilaf / Pilafi

A very simple and inexpensive dish that is as colorful as it is good. This rice accompaniment is great for roasts or for just eating on its own when you want something light. Ingredients 2 cups long grain rice 1 clove garlic, minced 1/2 cup chopped green pepper 1 cup olive oil 1/2 cup chopped red pepper vegetable stock 1/2 cup chopped onion salt and pepper 1/4 cup chopped celery dash of oregano, thyme and cumin 2 tbs. minced parsley In a large pot, heat the olive oil. Add the peppers, onions, celery, parsley and garlic. Fry lightly then add the rice and fry it all together for a few minutes, stirring constantly so the rice doesnt stick to the bottom. Add your spices then cover it all in the stock. Let it cook until the rice is done. You will have to keep your eye on it in case you need to add more liquid. You want the finished product to be moist and somewhat fluffy, but not dry, so when the rice is almost done, take the pot off the heat and cover tightly, letting the rice absorb the liquid.

Artichokes with Egg Lemon Sauce / Aginares Avgolemono

This vegetable dish is great in the summer. The egg-lemon sauce gives it a refreshing tang. Ingredients 2 lb. can or 12 fresh artichoke hearts 1 lb. peas, frozen or fresh 1 lb. potatoes, peeled and cut into 1" chunks 1 large onion, chopped 1 small bunch of dill weed, chopped 1/4 cup olive oil 1 vegetable bouillon cube salt and pepper Egg - Lemon sauce: 2 eggs, separated 2 lemons, juiced

Heat the oil in a deep saucepan. Fry the onions until translucent. Add the potatoes, peas and dill weed with enough water to cover. If you are using fresh artichokes, add them now. Salt and pepper the ingredients and add your bouillon cube. Boil for about 20 minutes or until the potatoes just start to get tender. If using canned artichokes, add them now and simmer for about another 10

minutes. Remove from the heat. To make the sauce: Beat the egg whites until stiff. Add the yolks, one at a time, beating well after each addition. Pour in the lemon juice, beating continuously. Pour in a cup of stock from the artichokes a little at a time. This must be done to keep the eggs from curdling. Pour into the artichokes and stir gently.

Fried Vegetables with Garlic Sauce / Tiganita Skorthalia

This dish is quite commonly found on the Islands. Fresh vegetables are lightly fried in olive oil and then covered in garlic sauce. Delicious! Ingredients 2 potatoes peeled and cut into 1/4 inch slices 2 zucchinis cut into 1/4 inch slices 2 green peppers seeded and quartered Garlic Sauce / Skordalia: 3 mashed garlic cloves 1/3 cup white vinegar 1/2 cup olive oil 1 eggplant cut into 1/2 inch slices 1 cup olive oil salt and pepper 1 1/2 cup mashed potatoes salt to taste

Wash and slice your vegetables. Salt them and set them in strainers to drain. Heat the oil in a skillet. Starting with the potatoes, fry the slices until brown then turn them over and brown the other side. Proceed with the zucchini, eggplants and green peppers in the same way. Removing the vegetables from the skillet to paper towels to drain. Garlic Sauce / Skorthalia Mix all the ingredients together, blending until the sauce is smooth. If you find that it is too thick or prefer a thinner version, use a bit of water to get the consistency that you like. Susies Note: The skordalia sauce is excellent with fish too. Have lots of crusty bread around when serving this dish and make sure that everyone gets at least a taste of the garlic sauce or else they will have to suffer the diners garlic breath.

Greek Green Beans / Fasolakia Giahnista

A simple stew but very flavorful. Ingredients: 1 1/2 lb. fresh or frozen green beans 1/3 cup chopped parsley - optional 1 medium onion, diced salt and pepper 1 clove garlic, chopped oregano to taste 1/2 cup olive oil thyme to taste 1 1/2 cups fresh chopped tomatoes dash of cumin 1 cup vegetable or chicken stock Heat the oil in a saucepan, and saut the onions and garlic until translucent. Add your tomatoes, stock, parsley and spices and cook it for a few minutes, stirring occasionally so it doesn't stick. Add the green beans. Reduce the heat and let it simmer together until the beans are tender and the sauce is thick. If you're using frozen green beans, cook the sauce longer before you add them. Susie's Note: Personally, I don't use the parsley in this dish and when I serve it, I offer a bowl of grated Parmesan cheese for those that would like a sprinkle of it. I think that it really adds that much more flavor.

Greek Chilli / Revithia

A great warmer-upper for those cold nights. Ingredients 1/2 kilo chick peas, soaked overnight 1 large onion, chopped 2 cups of crushed tomatoes 2 large carrots, sliced 1/3 cup olive oil 2 tbs. ground cumin salt and pepper 2 whole chilli peppers

First, boil the chick peas in plain water for about 10 minutes and then drain, throwing away the frothy water. Trust me on this - unless you want to feel like Old Faithful. Put all the ingredients into a large pot, cover with water and simmer away!! 2 - 3 hours should do it, replacing water as needed. Susie's note: I use a pressure cooker on medium pressure and cook for 20

minutes.

Lenten Spaghetti / Makaronia Nistisima

The Greek version of Neapolitan Sauce. Not only is this easy to prepare but it also makes a nice change even for those who like meat. Ingredients 1 cup olive oil 1 chopped onion 1 clove mashed garlic 3 cups chopped tomatoes 1 cup vegetable broth 1 bay leaf 1 tsp. dry thyme 1 tsp. dry oregano 1/2 tsp. sugar salt and pepper cinnamon stick optional 1 lb. cooked pasta of your choice

Heat the oil in a large saucepan. Saut the onions and garlic until translucent. Pour in the tomatoes and broth and once it comes to a boil, lower the heat. Add your spices and simmer for about 30 minutes, stirring occasionally, until the sauce is thick. Thats it. Simple and quick. Pour the sauce over your favorite pasta and you have a wonderful meatless dish. Susies Note: I dont use the cinnamon in this as I think it gives it too much of a sweet taste. I prefer a spicier version so I add the spices liberally as well a bit of dry hot peppers. To each his own.

Lemon Roasted Potatoes / Patates tou Fournou Lemonates

Ingredients 4 lbs. potatoes, peeled and cut into quarters or sixths- depending on their size. 1 cup olive oil 1/3 cup fresh lemon juice salt & pepper 2 tbsp. oregano 1 crushed garlic clove chicken or vegetable stock In a roasting pan, toss the potatoes with all the ingredients - except the stock. I prefer to set them aside for a little bit to marinade them so the flavors get absorbed but if youre in a hurry, dont worry about it. Theyll still be delicious. Add enough stock to the pan so that they are 1/2 covered. Cover the pan with

aluminum foil and bake them for about 40 minutes at 350F. Check that they are tender. If they're still hard, bake for another 20 minutes. If you need more liquid, add more stock but just enough to cover the bottom so they dont stick to the pan. when they are almost done, increase the oven temperature to about 400F. Remove the foil and bake them uncovered for another 20-30 minutes so they get a nice red-brown color. Susie's Shortcut: When I make these, I par-boil the potatoes for 10 minutes in plain water with a cube or two of chicken base. After they drain and cool down a bit, I toss them with the ingredients and then bake, uncovered, using just enough stock to cover the bottom of the pan. This way, it only takes about 30 minutes to finish the dish.

Okra with Potatoes -Mbamies me Patates

A fantastic vegetarian dish that has all the flavor of the Greek Islands. Ingredients 2 lbs. Okra, cleaned 2 lbs. potatoes, pared and cut into large chunks 3 onions, chopped 6 cloves garlic, chopped 2 cups chopped tomatoes 1 bay leaf salt and pepper 1 cup olive oil 1 1/2 liter water

Wash the Okra, sprinkle with salt and vinegar and toss. After a few minutes, rinse them well and spread on a tray to air dry. Pour oil into a large pot, add onions and fry until translucent. Add tomatoes, salt, pepper, and garlic and simmer together for 5 minutes, stirring occasionally. Add the Okra and potatoes, and enough water to cover. Bring the mixture to a boil, reduce heat and simmer for another 45 minutes. Susie's Note: This dish can be served with Tomato and Feta salad and a generous portion of Greek Bread.

Pasta Imam El Greco / Makaronia Imam

Perfect pasta in a delicious vegetable sauce with a Mediterranean flair. Ingredients 2 eggplants (aubergines) 3 zucchinis (courgettes) 2 cups crushed tomato 1 vegetable bouillon cube

oil for frying 1 bay leaf I/2 kilo pasta of your choice, cooked and drained. 1 tsp. oregano Sauce: 1 tsp. thyme 1/2 cup olive oil 1/2 tsp. sugar 1 large onion, chopped salt and pepper 3 cloves garlic, crushed Wash the eggplants and zucchinis, removing the purple peel from the eggplants if you prefer. Quarter and cut the vegetables into 1 inch chunks. Heat the oil in a deep skillet and fry the vegetables until browned. Remove from the oil and let drain. In a saucepan, heat the olive oil and brown the onions and garlic until translucent. Add the browned vegetables and toss together. When heated through, add the tomato and spices. Cook over low heat for about 20 minutes. Don't over stir, you want the vegetables chunky. Susie's Note: This is great with lots of parmesan cheese, a Greek Salad, a hot crusty loaf of bread, and a good bottle of red wine. Enjoy !

Spinach Rice / Spanakorizo

A tasty light meal that goes great with a Greek Salad. Ingredients 1 kilo fresh spinach 1/2 cup olive oil 1 large onion, chopped 1 cup uncooked rice salt and pepper to taste Parmesan cheese

Wash the spinach well, removing the hard stems. Set the leaves aside to drain. In a large pot, saute the onions in the oil until they are tender. Stir in the rice and about 4 cups of water, salt and some pepper. Reduce heat and simmer for about 10 minutes, being careful to add water as needed. Add the washed spinach and carefully stir it together with the rice. Cover the pot and cook for another 5-10 minutes until it is done. Serve with a sprinkling of cheese on top. Susie's note: Obviously, fresh spinach is preferred, but frozen can be used without much sacrifice of taste.

Stuffed Cabbage Rolls / Lahano Dolmathes...

My girl friend Daisy Konstantinou is sharing her family recipe, straight from the village of Salakos, for these delicious ethnic tidbits. Ingredients: 2 medium sized cabbage heads with the core removed, and the leaves separated. Stuffing: 4 cups rice 2 tbs. butter 1 cup minced parsley 1 kilo chopped tomatoes 1 cup minced dill weed 2 cups of vegetable broth 1 1/2 tbs. dried crumbled spearmint ground cumin 1 1/2 cups oil salt and pepper In a large pot, bring plain water to a boil. Add the cabbage leaves and simmer for 2 minutes - just enough to get them tender. Remove them to a strainer. Add all the stuffing ingredients into a large bowl and mix well. Prepare the cooking pot by layering a few cabbage leaves on the bottom. Take a cabbage leaf and set it in the palm of your hand. Add one spoonful of stuffing to the center of the leaf and fold up three sides - baby diaper style, and roll up. Set it on the bottom of the pot, seam side down. Note, it may take some practice rolling up, but it's worth it. Try to keep them small. Once you have filled up the pot, use a small plate to weight down the cabbage rolls. This is so they don't open when cooking. Add 2 cups of vegetable broth to the pot and cover with a lid. Simmer on low heat for about 30 minutes or until the rice is done. Daisy suggests for you non-vegetarians out there that these are excellent if made with 1/2 kilo ground beef and 1/4 kilo ground pork added to the stuffing mixture. Susie's Note: Dolmades are great served with a big dish of Tzatziki !

Stuffed Grape Leaves - Vegetarian / Dolmathes Pseutiki

Ingredients: 1/3 cup olive oil 1 onion, minced 2-3 cups uncooked rice 2 tbs. tomato paste 1/2 cup chopped fresh dill 2/3 cup water 40-50 grape leaves plus extra to line the pot salt & pepper vegetable stock Heat the oil in a skillet, add the onion and fry it until translucent. Add the rice, tomato paste, dill, water, salt & pepper. Cook it all together for about 10 minutes until the water is absorbed. Keep an eye on the mixture as it cooks and keep stirring it so the rice doesn't stick to the bottom. Set aside. Using a large pot (make sure you have a lid for it), line the bottom with the extra grape leaves. This will keep your stuffed leaves from getting burned. Follow the directions for Stuffing grape leaves Place the roll seam side down in your leaf-lined pot. Continue rolling up the leaves and arranging them side by side in the pot until all the stuffing is used. You want a sort of tight fit so that they don't unravel when cooking. If you run out of room in the pot, it's ok to add more rolls on top of bottom layers. When you have rolled up and arranged all the rolls, add enough stock to fill the pot to 1 inch below the top layer. Find an oven proof plate or dish that will fit inside the pot. Pressing gently, place it upside down, over the rolls to weight them down so they don't unravel. Cover your pot with the lid and cook over moderate heat for about 30 minutes. They are done when the rice is cooked. Susie's Note: The stuffed rolls can be refrigerated in the pan without water until you're ready to cook them up. When you want to serve them, remember to be gentle when removing them from the pot, as the rolls will break rather easily. I use a tablespoon instead of a fork because it keeps the leaves from breaking. Stuffing Grape Leaves The recipes for Stuffed Grape Leaves - Vegetarian call for a bit of special technique in rolling up the delicate packages of stuffing. The best grape leaves to use are the tender, fresh ones that grow on the vines in the summer months before the vines begin to bear fruit. Here in the Islands, the

village women will harvest the small leaves and preserve them in brine so that the traditional dish, Dolmathes can be enjoyed year-through. Since most of us don't have grape vines growing in our yard, you can check out a Greek specialty shop or market that will have the preserved leaves. Either way, fresh leaves or preserved, begin by rinsing them well under running water and setting them aside to drain. Place a grape leaf in the palm of your hand 'veins up'. Put a tablespoon of the stuffing mixture into the centre of the leaf. Fold in each side over the stuffing, then fold up the bottom so it resembles an envelope, and roll it up into a parcel. Be patient, as it takes time and practice to learn how to roll these babies up.

Tomato Balls / Tomatokeftedes

A meatless version of Greek Meatballs, this appetizer is very easy to make and can be served hot or cold. Ingredients: 2 lb. tomatoes, cleaned and pureed works well. 2 zucchinis, shredded 2 onions, minced Salt and pepper 1 tbs. dried mint 1 handful grated cheese - Parmesan 2 eggs, beaten flour olive oil

In a large bowl, mix the veggies together with the spices, the cheese and the eggs. Add flour and keep mixing, adding more flour until it is a stiff mixture but not dry. Heat olive oil in a skillet and drop the mixture by teaspoonfuls into the hot oil. Fry them gently; on one side then roll them over to the other to cook. Susie's Note: When accompanied with a green salad and some Tzatziki these make a great meal.

Tomato Roasted Potatoes / Patates tou Fournou Kokinistes

Ingredients 4 lbs. potatoes, peeled and cut into quarters or sixths- depending on their size. 1 cup olive oil 1 cup fresh crushed tomatoes or puree salt & pepper

2 tbsp. oregano 1 tbsp. thyme 1 crushed garlic clove chicken or vegetable stock In a roasting pan, toss the potatoes with all the ingredients - except the stock. I prefer to set them aside for a little bit to marinade them so the flavors get absorbed but if youre in a hurry, dont worry about it. Theyll still be delicious. Add enough stock to the pan so that they are 1/2 covered. Cover the pan with aluminum foil and bake them for about 40 minutes at 350F. Check that they are tender. If they're still hard, bake for another 20 minutes. If you need more liquid, add more stock but just enough to cover the bottom so they dont stick to the pan. when they are almost done, increase the oven temperature to about 400F. Remove the foil and bake them uncovered for another 20-30 minutes so they get a nice red-brown color. Susie's Shortcut: When I make these, I par-boil the potatoes for 10 minutes in plain water with a cube or two of chicken base. After they drain and cool down a bit, I toss them with the ingredients and then bake, uncovered, using just enough stock to cover the bottom of the pan. This way, it only takes about 30 minutes to finish the dish.

Thessalonian Peas / Arakas Thessalias

Ingredients 2 lbs. peas 1/2 cup butter 1 cup vegetable broth 1 medium head romaine lettuce, chopped 1/2 cup olive oil 6 green onions, chopped 3 carrots, chopped 1/4 cup dill weed, chopped salt & pepper 1/2 lb. potatoes, diced In a medium saucepan, boil together the butter, broth and peas for 5 minutes. Add the lettuce and stir it through so it wilts. Set aside. In a medium saucepan, heat the olive oil and stir-fry the green onions, carrots and dill. Pour this mixture into the pea -lettuce pot. Add the diced potatoes and season it with salt & pepper. Bring to a boil and cook until the potatoes are done and the juice is thick.

Zucchini Stew / Kolokithakia Giahnista

This is a nice vegetarian stew that can be used as a side dish or sauce as well Ingredients 1 Kilo Zucchinis, cut lengthwise into halves or quarters, depending on their size. 1/2 cup olive oil 1/2 cup chopped dill weed 1 large onion, chopped salt and pepper 2 cups fresh chopped tomatoes Heat the oil in a saucepan over moderate heat and cook the onions until translucent. Add the tomatoes, dill weed, salt and pepper. Cook the sauce for about 10 minutes. Add the zucchinis and stir them gently. Cook for about 20 minutes, covered over low heat. Dont stir it again, just gently shake the pan occasionally. If there is excess liquid, remove the lid and let it reduce. Susies Note: This vegetable dish is great served over a bed of rice or pasta.

Greek Pita Bread

This recipe for Greek pita bread can be used for 'souvlaki' and 'gyros' sandwiches or if baked for longer makes an excellent pita pocket. Ingredients 1 envelope dry granular yeast 1 tbs. sugar 1 1/2 cups warm water 2 tsp. salt 4 cups white all purpose flour 1 tbs. olive oil

Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it. Dissolve the salt in the remaining warm water. Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it. With your hands, blend it into a dough. You may need a bit more or less water depending on your flour. Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth. Pour the oil over the dough and knead it again until the oil is absorbed. Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it's bulk (1-2 hours), then punch it down and knead it again for a few minutes.

Preheat your oven to 350F. Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness. Set 2 or 3 pitas on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side. Bake longer for pita pockets. Susie's Note: Pitas should be white and soft. Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out. When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown. Use them immediately, because they get hard when they dry out.

Greek Village Bread / Psomi Horiatiko

Here in the Islands, fresh bread is baked in the village homes on a weekly basis. Ingredients 1 recipe Sour Dough Starter or 1oz.fresh yeast or 1 tbs. dry yeast 2 lbs. whole-wheat flour (any flour of your choice can be substituted) 1 tbs. salt 2 to 3 cups warm water 2 tbs. olive oil 2 tbs. milk 2 tbs. honey (optional) Although its preferable to use the sour dough starter, you can use yeast for a quicker version of this bread. It wont give you the heavy flavor, but it will still be delicious. If youre using fresh or dry yeast, dilute it in 1 cup of warm water. Into a large mixing bowl, mix the flour with the salt and make a well in the center of it. Pour in the yeast mixture or sour dough starter, oil, milk and honey if youre using it, and the remaining water. Using you hands, incorporate the flour from the sides of the bowl into the mixture. Keep mixing it until its soft and sticky. Flour a work surface and turn the dough out onto it. Keep kneading it until it becomes more elastic. Add a bit of olive oil to the empty mixing bowl and using your fingers, coat the sides with it. Put the dough back into this bowl. Cover it with a clean, cloth kitchen towel and set it aside in a warm place to rise. I would also wrap the covered bowl up in a blanket as well to keep it warmer. Let it rise until its double in bulk 1 to 2 hours.

After its risen, punch the dough back down and turn it out onto the floured work surface. Knead it for another 5 minutes. Divide the dough into 3 loaves (or any quantity and size that you prefer) and shape them. Round or cylindrical, the choice is up to you. Place them on un-greased baking sheets allowing for room between them when they rise. Cover the breads and sheets with clean towels and a blanket and let them rise again in a warm place about 1 hour. After they have risen for the second time, bake them in a hot oven 450F. If they seem that they are getting too brown too fast, loosely cover them with a sheet of aluminum foil. Also, dont use a convection oven it will burn them. Just good old fashion bake them. After 20 minutes, reduce the temperature to 400F and bake them for another 20-25 minutes until browned. Susies Note: If you like thick crusts on your bread, you can use a sharp knife and make inch deep slashes across the top of the loaves before you bake them. Although the village women dont do this, it does make the loaves look prettier. Also, If you prefer your bread lighter and airier, place a pan of water in the bottom of the oven when you begin to bake at 450F and then remove it when you reduce the heat to 400F. The steam that will be released will help the dough rise more. Again, this is not traditional to the Islands, but it gives a different texture to the bread for another variation.

Village Sour Dough Starter "Prozimi Horiatiko"

For most of us who dont bake bread unless its for a special occasion, this may seem like an unnecessary and time-consuming step as if bread making in itself wasnt enough. But Sour Dough starter is very basic to Greek bread making and gives the recipes much more flavor and aroma than using plain yeast. Almost all Village women use sour dough starter in their bread recipes. The basic rule is 4:1 or four parts of flour to one part starter. Ingredients oz. fresh yeast or 1tbs.dry yeast 2 cups tepid water lb. whole-wheat flour (any flour of your choice can be substituted) Using Fresh Yeast: Put a little water into a medium sized mixing bowl and add in the yeast. Using a fork, mash it together until its a smooth paste. Add the remaining water to the yeast mixture and stir it together. Slowly mix in the flour. The consistency will be like a thick batter. Cover the bowl with some plastic wrap and set it aside in a warm place to ferment for 24 hours. Personally, I wrap the covered bowl in a blanket as well and then set it aside. I think it helps keep it warmer.

After 24 hours, the mixture will appear bubbly and is ready to use. Some village women will let it ferment for one or two days more, which will give a much stronger Sour Dough flavor to their bread. You can also choose to refrigerate the starter for use on another day. Starter can be kept for up to a week in the refrigerator, but must be revived again before using it. Using Dry Yeast: Put a little water into a medium sized mixing bowl and whisk the yeast granules into it then set it aside for 15-20 minutes to ferment & absorb the water. Follow the directions as per using fresh yeast. Reviving Sour Dough Starter: Take the starter out of the refrigerator and put it into a bowl. Add one cup of flour and enough water to make it into a thick batter. Set it aside in a warm place to ferment for 24 hours. The next day, it should appear bubbly and can be used for your bread recipe. Susies Note: If you bake bread often, its easy to have a batch of sour dough starter always on hand. All you have to do is reserve a small portion of raw bread dough about lb, from your next bread making session. Wrap it in saran wrap and keep it in the refrigerator. Take out the portion of dough the day before you bake your next batch of bread. Using the directions above, revive the starter.

Baklava
Try one of these when you want to give yourself a special treat. Ingredients 1 kilo of ready made sheets of filo pastry 1 kilo of walnuts, chopped finely 400 grams of butter 2 tbs. cinnamon 1 tsp. ground cloves Syrup: 1 kilo of sugar 6 cups of water vanilla extract the juice of 1 lemon

Mix the walnuts with the cinnamon and cloves. Butter a baking pan. Melt the remaining butter. Spread a pastry sheet into the pan, and brush it with butter. Continue to layer pastry and butter for 3 - 4 sheets. Sprinkle with a layer of walnut mixture. Then resume with pastry sheets, then with nuts, etc. To finish off, layer the last 4 pastry sheets and coat the top sheet with butter. Score with a knife into diamond shapes. Bake at 350F for 60 - 70 minutes. To prepare the syrup, mix all the ingredients together and bring to a boil. Cook for about 20 minutes until thick, but not hard. When the baklava has cooled pour

the syrup over it. Susie's Note: You can use any kind of nuts or mixture of nuts for this. Almonds, raw peanuts, hazelnuts - use your imagination!

Lemon Cake"Lemonopita"
Lemons are abundant through out the Islands during the winter months and this is one delicious way that the Islanders have found to use them up. Ingredients 1/2 cup butter 3/4 cups sugar 2 eggs 1/2 cup warm milk 1 1/2 cups flour 1 1/2 tsp. baking powder Preheat your oven to 350F. Cream the butter thoroughly in a bowl and gradually add the sugar while beating. Beat the eggs until light and creamy and with a spoon fold them into the butter and sugar. Stir in the milk with a wooden spoon then slowly add the flour, baking powder, salt and lemon peel. Pour the batter into a well-greased 9x12 pan and bake about 25 minutes. Mix the topping ingredients together in a bowl. Remove the cake from the oven and spoon the mixture evenly over the hot cake and return it to the oven to bake for another 5 minutes. The juice will penetrate into the cake and the sugar will crust over the top. Susies note: You can cut the warm cake into serving size squares and arrange them on a platter, ready for when company calls. 1/4 tsp. salt 1 1/2 tbs. grated lemon peel Topping: 1/2 cup fresh lemon juice 1 cup sugar

Walnut Cake "Karithopita"

A traditional Greek Dessert that is simple to make. Ingredients 1/2 cup butter 1 cup sugar 5 eggs 1 cup milk 2 cups chopped walnuts 1 tsp. cinnamon 1/4 tsp. ground cloves 1 1/2 cups dry bread crumbs 1 1/2 cups flour 3 tsp. baking powder 1 tsp. soda 2 tbs. cognac Syrup: 2 cups of sugar 1 cups of water 2 tbs. cognac 1 tbs. lemon juice 1 tbs. orange juice 1 cinnamon stick

Preheat the oven to 350F. Butter and flour a 13 x 9 baking pan. In a bowl combine the walnuts, cinnamon, cloves, breadcrumbs, flour, and baking powder. In a small glass, dilute the soda with the cognac. In a large bowl of a mixer, cream the butter with the sugar and then add the eggs. Mix in the soda with cognac, and add the milk and the walnut mixture, beating until well combined. Spread into the prepared baking pan and bake for 45-60 minutes, or until the center is firm. Prepare the syrup by mixing all the ingredients together in a medium saucepan. Bring it to a boil and pour it over the baked cake. Let the cake cool completely before serving. Susie's Note: This is excellent with fresh whipped cream.

Tzatziki
Ingredients: 1 1/2 cups strained yogurt 2 medium sized cucumbers, peeled and shredded 4-6 crushed garlic cloves 1 tsp. salt 3 tbs. oil 1 tbs. vinegar

Put the cucumber in a strainer and sprinkle with the salt. Drain and squeeze well, trying to release as much liquid as possible. In a separate bowl, mix the crushed garlic with the oil and vinegar. Add the drained cucumber and mix well. Add in the yogurt, folding it in carefully, Don't stir vigorously, or you will make it watery. Chill for a few hours or overnight to meld the flavors. Enjoy !!