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Stuffed Tomatoes

Ingredients:
10 - 12 ripe tomatoes
1.25 lbs (670 gr.) ground beef
5-6 oz. rice (140-170 gr.) rice
2 med. Chopped onions
10-12 oz. tomato sauce
salt and pepper
touch of m int
table spoon of chopped parsley
4-5 oz (120-150 gr.) olive oil.

Preparation:
1. Wash tomatoes and slice the stem side off
and save to cover each tomato for baking.
2. Scoop most of the pulp out and chop it.
3. Sauté the onions with olive oil until almost brown.
4. Add ground beef and sauté for about 10-12 minutes by stirring often.
5. Transfer the sautéed onions and ground beef into a cooking pot.
6. Add the chopped tomato pulp, parsley, mint, salt, pepper and about one cup of water.
7. Allow to cook for about one hour.

8. Add the rice and continue cooking for about 10 minute
9. Fill tomatoes with the boiled mixture and place in a baking dish.
10. Add some tomato sauce or juice in pan.
11. Cover each tomato with the sliced top of each tomato.
12. Bake in about 325o F for about one hour.
13. Remove and serve.

About 5 servings.


Avgolemono Soup
(Egg/lemon soup)

1. Wash the chicken well and place it in a pot to boil.
2. Cover the chicken with water and add two more cups.
3. Allow chicken to start boiling.
4. With a serving spoon remove and discard the froth.
5. Add desired salt and pepper and continue cooking until tender and the meat is separated from the bones.
6. While chicken is boiling, squeeze 2-3 lemons and strain the juice. break 5 eggs and separate the yoks from the white.
7. Remove the chicken and strain the broth in the pot.
8. Once the broth begins to boil add about 3-4 oz. rice.
9. In approximately 20-25 minutes the rice should be done (do not overcook rice).
10. Remove from heat.
11. Place the egg whites a mixing bowl and mix in medium to high speed.
12. Add the lemon juice and yoks into egg white and mix for one minute.
13. Slowly add broth a spoonful at a time (about 5-6 spoonfuls) to eggs while mixing in medium speed.
14. Add the lemon juice and egg mixture into broth and rice stirring constantly until the temperature is equalized.

Now the soup is ready to serve.
Chicken may be added to soup if desired.
More lemon juice may be added if desired.

Serves 4-6


Greek Salad with Feta Cheese
Calamata Olives and
Pepperoncini peppers

1. In a large bowl place about 5-6 oz. of mixed green lettuce.
2. Add 2-3 tablespoons of chopped onions.
3. Add a few slices of seedless cucumber.
4. Add 3-4 freshly chopped tomatoes.
5. Mix the contents of the bowl thoroughly but lightly.
6. Add 2-3 oz. of Yiayia's Premium Greek Salad Dressing.
7. Mix with spatula or spoon until ingredients are well moist.
8. Place salad in individual bowls.
9. Top each bowl by adding crumbles of feta cheese, Calamata
olives, pepperoncini peppers and rings of red onions.

Serves 5-6 people



Greek Meatballs (Keftedes)

2 lbs lean ground beef
2 onions grated
2 eggs
1½ to 2 teaspoons salt
pepper to taste
8 to 10 slices of bread
½ to ¾ cup water
1 clove garlic, crushed
4 teaspoons chopped parsley
¼ teaspoon mint
½ teaspoon oregano

Soak bread in water and squeeze out excess water. Combine all ingredients. Shape in small balls or large flat cakes. Bake at 375 degrees for 45 minutes turning for even color.
Meatballs may be fried with or without light flouring using oil (preferably olive oil) in a frying pan at about 350 to 375 degrees.








Contact Information:
GG&a mp;T Corporation P.O. Box 18131, Asheville, NC 28814-0131 (828) 258-0202

2007 GG&T Corporation. All Rights Reserved.