The Quilt Inn Country Cookbook

Aliske Webb

tbsp. olive oil

tbsp. dillweed or oregano

salt and fresh ground pepper to taste

Wash and dry spinach, tear into pieces. Set aside. Heat oil in saucepan. Add

onions, saute until soft. Add rice, saute for 3 minutes. Stir in water, dillweed, salt and

pepper. Bring to a boil, add spinach and stir. Bring to boil, cover and simmer for 30

minutes or until liquid is absorbed. Transfer to serving dish.

If you went to an arts and crafts show in ancient Greece, you would be wiser to

take along your favorite recipes instead of your rendition of “Alexander’s Mother”.

Cookery was considered the greater of the fine arts because it brought more

consistent pleasure. Sophocles, Aristotle, and the rest were indeed famous

philosophers and teachers, but in ancient Greece, what was the profession of highest

prestige? You’re right. The cook. Perhaps if Archimedes, when he said, “Eureka, I

have found it!” while sitting in his bathtub, had invented a decent recipe for Tzatziki,

instead of finding his rubber duckie, he would be even more famous today.

Roast Lamb

lb. leg of lamb

potatoes, peeled and cut in chunks

cloves garlic, chopped

tbsp. olive oil

juice of 1 lemon

tbsp. oregano

cups red wine

salt and fresh ground pepper to taste

Preheat oven to 400F.

Remove excess fat from lamb, wash and dry thoroughly. Score top and bottom,

rub in garlic. Rum lamb with olive oil and place in roasting pan. Squeeze lemon juice

over meat, sprinkle oregano, salt and pepper. Bake for 45 minutes. Reduce heat to

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Country Cooking