A Taste of the Old Country

Over the years I have collected a number of cookbooks published by different organizations, clubs, churches, individuals, etc. The majority of the time the recipes in these cookbooks are really good because people put their names on them. I thought it would be fun to feature recipes, that sound good to me, from these different cookbooks each week and hopefully in doing so you might find a recipe or two that will become one of your family favorites.
This week I am publishing recipes from a cookbook my sister and brother-in-law gave me a few years ago: “A Taste of the Old Country” a collection of recipes from Holy Trinity Greek Orthodox Church in Spokane, Washington.

Hommus Dip

1 (15 oz.) can garbanzo beans
3 T. tahini
2 lemons, juiced
1/4 t. garlic powder
pinch of salt
oil
Partially drain garbanzo beans. Put in blender or chopper and process until smooth. Add tahini, lemon juice, garlic powder, and salt. Blend well. Add a little oil. Taste and add more of a certain ingredient if needed.

Frappe (Greek Iced Coffee)

1 1/2 oz. cold water
3 heaping t. instant coffee (Nescafe Classic is best!)
3 heaping t. sugar
3 oz. milk
ice
cold water
In a 16 oz. tall glass, add the small amount of cold water, coffee, and sugar. Use a milkshake maker to blend to create a stiff foam. Mixing for 7 to 10 seconds will make about 2 inches of foam. Add ice, about 3 cubes. Add about 3 oz. milk, and then add cold water to top of glass. Stir gently with a spoon to mix. Drink with a straw. This is an intense drink. Feel free to adjust the ingredients to your liking.
Note: If you don’t have a milkshake maker, you can use a stick blender, or just put the sugar, coffee, and water in a shaker or jar and shake well before pouring into the glass over the ice cubes.

Double Cheat Avgolemono Soup

(Greek egg-lemon soup in an instant!)

1 (10 3/4-oz.) can chicken noodle soup
1 T. lemon juice
1 lg. egg
Prepare soup as directed on label. In a blender, mix lemon juice and egg. While the blender is on, slowly pour in the hot broth from the soup. Return the now foamy broth from the blender to the pan and mix well with the noodles. Serves 2.
Note: This is a very tasty, and a lot less work than the old-fashioned Greek way.

Puget Sound Clam Chowder

2 (6.5-oz.) cans minced clams
1 1/4” cube salt pork, diced
1/2 sm. onion, sliced thin
2 c. potatoes, peeled and cut in 3/4” dice
1 1/2 t. salt
1/8 t. pepper
6 T. flour
2 c. scalded milk
3 T. butter
4 soda crackers
cold milk
Drain clams, reserving liquor. In medium skillet over medium heat, fry salt pork until fat is rendered. Add onion and saute until onion is tender, about 5 minutes. Strain off fat. Pour salt pork and onion into stew pot. Meanwhile, in small saucepan, parboil potatoes in water to cover for 5 minutes. Drain. Now, on top of salt pork and onion in stew pot, layer half of the potatoes and half of the salt and pepper and dredge with 2 T. flour. Repeat with the other half of potatoes, salt and pepper, and 2 T. flour. Add boiling water. Over medium heat, simmer for 10 minutes, watching to insure mixture doesn’t burn. Stir in milk, clams, and 2 T. butter. Cook 3 minutes, stirring occasionally. Meanwhile, soak crackers in just enough milk to moisten. Add crackers to chowder. In small saucepan, heat reserved clam liquor to boiling. In small skillet melt 1 T. butter, then stir in 2 T. flour. Slowly add hot clam liquor. Add thickened clam liquor to chowder just before serving. Serves 4
Note: Clam liquor is added last because it tends to cause the milk to separate.

Greek Tortellini Salad

2 (9-oz.) pkgs. refrigerated tortellini, cooked and drained.
2 red peppers cut into thin strips, about 2 cups
1 sm. red onion, thinly sliced
1/4 c. sliced pitted ripe olives
1/2 c. rice, wine, or white vinegar
1/2 c. olive oil
3 T. lemon juice
2 T. dry sherry
1 1/2 t. seasoned salt
1 t. garlic powder
1 t. ground black pepper
1/8 - 1/4 t. crushed red pepper
1/2 c. feta cheese, crumbled
Combine cooked pasta, peppers, onion and olives. Combine vinegar, oil, lemon juice, sherry, seasoned salt, garlic powder, black pepper and red pepper. Pour over salad and toss. Add cheese and toss. Cover and shill 4 - 24 hours. Stir in cheese. Use a slotted spoon to serve. Serves 12 - 14.
Note: Delicious and always a big hit.

Koulourakia

(Greek Sesame Butter Twists)

(Greek Festival Favorite)

4 c. flour
1 c. sugar
4 t. baking powder
1 t. salt
1 c. clarified butter, cooled
4 lg. eggs, well beaten
1 T. vanilla
1/4 c. milk
1 egg yolk
2 T. sugar
3 T. milk
sesame seeds
Mix the flour, sugar, baking powder, and salt. Add cooled clarified butter and rub together with your hands, or with your stand mixer. Add the 4 eggs, vanilla, and milk. Mix into a soft dough. If too loose, add more flour. Pinch off a small amount of dough and roll into a long pencil shaped piece. Fold the dough in half and twist together to make a cookie about 4 inches long. Place these cookies on greased cookie sheets, leaving a little room between for the dough to swell a bit during baking. It is helpful to compare the cookies with each other so that they are uniform in size. Combine the one egg with the 2 T. sugar and the 3 T. milk, beating well. Brush each cookie with a little of the egg wash and then sprinkle with sesame seeds. Bake at 350 degrees for about 20 minutes, or until a light to golden brown. Makes about 5 1/2 dozen cookies.
Note: These cookies are delicious with coffee. They are perfect to have on hand for unexpected guests and midnight snacks. It is no wonder that they sell out every year at our Greek Dinner Festival! They freeze beautifully, too. Print this post